Arugula and Quinoa Salad with Pomegranate and Pumpkin Seeds - The Clean Gourmet

Arugula and Quinoa Salad with Pomegranate and Toasted Pumpkin Seeds

In the midst of a season of holiday treats and decadence, this is what your body is craving.  Clean and colorful, this salad will fill you with nutrients without killing your holiday buzz (hey, it’s red and green!).

Another plus, this peppery and sweet salad requires minimal chopping and can be put together easily in less than 10 minutes.

For a Latin twist, replace the parsley with cilantro, the lemon with lime, and add a bit of minced jalapeño.

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Arugula and Quinoa Salad with Pomegranate and Toasted Pumpkin Seeds

Serves 4 as a side (serves 2 as a main)

Ingredients:

2.5 oz arugula, roughly chopped (unless using baby arugula)

3 tablespoons lemon juice (from about 1 lemon)

1 tablespoon extra virgin olive oil

1/8 teaspoon salt

2 tablespoons finely chopped parsley

1 cup chilled cooked quinoa

1/2 cup pomegranate arils

1/4 cup toasted pumpkin seeds

Freshly ground black pepper, to taste

Procedure:

Toss arugula, lemon, olive oil, salt, and parsley together in a medium bowl.  Top with quinoa, pomegranate, and pumpkin seeds.  Finish with some freshly ground black pepper and serve.

Alternatively, just toss all ingredients together so everything is evenly combined.


Quinoa Pilaf with Strawberries, Jalapeño and Mint

Quinoa Pilaf with Strawberries, Jalapeño and Mint - The Clean Gourmet Strawberry season ends quickly after it arrives, so when it’s here I try to enjoy strawberries in every way possible- sweet or savory.  This salad is probably my favorite way to enjoy them.  A hint of jalapeño for kick, pistachio for crunch and the tang of lime and mint perfectly round out the strawberries.  I do recommend chilling a bottle of white wine before you get this going… Since quinoa is a complete protein, as well as a source of low glycemic carbohydrates, and the nuts/feta provides fat, this dish qualifies as a complete meal on it’s own or as a satisfying accompaniment to lean proteins or grilled vegetables. I’ve provided detailed instructions on how to get fluffy pilaf-style quinoa.  If you aren’t a perfectionist or are in a hurry, feel free to cook the quinoa as you normally would. Ingredients: 1 cup quinoa 1 3/4 cups hot water sea salt 1/2 quart strawberries, small/medium dice (I like to quarter a few for presentation 🙂 ) 1 shallot, fine dice/mince 1 jalapeño pepper, fine dice/mince handful fresh mint, chiffonade handful fresh parsley, basil or tarragon, finely chopped zest and juice of 1 lime (a little more than a tablespoon of juice) 1 tablespoon olive oil, plus more for kale 4 cups baby kale, or cut lacinato kale fresh lemon juice, for kale 2 ounces goat cheese or feta, crumbled 1/4 cup whole pistachios What to do: Rinse quinoa to remove the bitter-soapy coating called saponin (unless your quinoa says “pre-washed”).  Drain thoroughly and toast in 1.5 quart saucepan until dry and starting to smell toasty.  Pour in hot water and a pinch of sea salt, stir and cover.  Reduce heat to low and cook about 15 minutes, until a fork scraping the bottom shows no water.  Turn off heat and let steam, covered, for 10 minutes and then uncovered for 5 minutes.  Fluff with a fork and you’ve got perfect quinoa! Perfect Quinoa for Pilafs - The Clean Gourmet While the quinoa cools begin to prep other ingredients. Add strawberries, shallot, jalapeño, herbs, olive oil, lime zest/juice and a pinch of salt to quinoa and toss gently.  In a medium bowl, toss kale with a little olive oil, lemon and salt.  Top with quinoa mixture and garnish with pistachios and goat cheese.  Here you can either serve it nice and pretty with strawberry quarters and a little mint or just mix it all together. Strawberry, Mint and Jalapeno Quinoa Pilaf - The Clean Gourmet


Herbed Quinoa and Kale Casserole (Casseruola di Quinoa e Cavolo Nero alle Erbe)

This is what I make when I need to whip up something quick during the week.  We always have quinoa, alliums (i.e. onions, garlic, leeks, etc.) and eggs, and the kale can be swapped with another vegetable such as, zucchini, spinach or eggplant.  The one thing you should not swap is the white quinoa for other varieties (trust me, I’ve tried it.  There’s something about the fluffiness of the white quinoa that holds together and tastes much better in this than the red and black varieties), but feel free to play with the seasonings as well!

Herbs and Parmesan lend plenty of savory “umami” to this dish, so it’s a vegetarian (though not vegan) meal that your carnivorous friends will love too.  A dash of cayenne not only tastes great, but warms you up and strengthens those lungs and  blood vessels…perfect for battling nasty winter viruses.

Serves 4-6 

Ingredients:

grapeseed or extra virgin olive oil, for the baking dish

For the vegetables:

2 teaspoons extra virgin olive oil

1 medium yellow onion, chopped

4 garlic cloves, minced

1 head Tuscan kale, stems removed and leaves sliced

1 red bell pepper, diced

1 medium carrot, peeled and sliced

2 teaspoons minced fresh rosemary

2/3 cup white wine (or broth)

Salt and freshly ground pepper, to taste

For the quinoa:

1 cup raw WHITE quinoa, rinsed and cooked in 1 cup broth + 1 cup water

1 1/2  teaspoons garlic powder, 1/2 tsp black pepper, 1/2 tsp salt, 1/2 tsp dried ground thyme

1/3 cup finely chopped fresh parsley

1/2 cup grated Parmesan cheese, plus more for sprinkling

2 large eggs, beaten

cayenne, to serve

What to do:

Preheat the oven to 400 degrees Fahrenheit and grease a 2 quart baking dish (preferably with grapeseed oil, due to its high flash point).

Heat the olive oil over medium heat in a medium-to-large pot and add the onion, garlic, carrot and rosemary.  Cook, stirring often, until the vegetables are tender, about five minutes.  Add the bell pepper, cook for about a minute, and add the white wine.  Add the kale, cover, and cook for 3-5 minutes, allowing the leaves to wilt and get relatively tender (do not overcook).  Season to taste with salt and pepper, remove from the heat.

Fold spices, parsley and Parmesan into cooked quinoa.  Add to cooked vegetables.

Fold the eggs into the vegetable and quinoa mixture.  Scrape into the greased baking dish (don’t smooth top if you like browned peaks, which I recommend), sprinkle with parmesan and place in oven.  Bake for 15-20 minutes, until the top is golden.

Serve while hot with a dash of cayenne!

Herbed Quinoa and Kale Casserole - The Clean Gourmet

Casseruola di Quinoa e Cavolo Nero alle Erbe:

4-6 porzioni

Ingredienti:

olio di vinacciolo o extra vergine d’oliva, per ungere

Per la verdura:

2 cucchiaini d’olio extra vergine d’oliva

1 cipolla gialla, spezzettata

4 spicchi d’aglio, tritati

1 grappolo di cavolo nero, tagliato coi gambi buttati

1 peperone rosso, spezzettato

1 carota media, pelata e affettata

2 cucchiaini di rosmarino fresco tritato

175 ml di vino bianco (o di brodo)

sale e pepe, a piacere

Per la quinoa:

170 grammi di quinoa bianca, sciacquata e cotta in 250 ml di brodo + 250 ml d’acqua

1 1/2  cucchiaini d’aglio in polvere, 1/2 cucchiaino di pepe nero, 1/2 cucchiaino di sale, 1/2 cucchiaino di timo in polvere

piccola manciata di prezzemolo fresco, tritato

manciata di grana, più dell’altro per spargere

2 uova, sbattute

peperoncino di Caienna, per servire

Cosa Fare:

Riscaldate il forno a 200 gradi e ungete una teglia da forno da 2 litri (preferibilmente con olio di vinacciolo, dato il punto di fuoco alto).

Riscaldate una pentola media-grande con l’olio d’oliva e aggiungete la cipolla, l’aglio, la carota ed il rosmarino.  Fateli cuocere, agitando spesso, finché le verdura non sia tenera (circa 5 minuti).  Quindi, uniteci il peperone, fate cuocere circa un minuto, e aggiungete il vino bianco.  Unite il cavolo rosso, coprite e fate cuocere per 3-5 minuti, facendolo avvizzire e tenerizzare (non scuocere però!).  Insaporite con sale e pepe, a piacere.  Spegnete il fuoco.

Incorporate le spezie, il prezzemolo ed il grana con la quinoa cotta.  Unite con la verdura cotta.

Mettete le uova insieme alla miscela di verdura e quinoa e mischiate, ma non troppo.  Versate tutto dentro la teglia da forno (non spianate se vi piacciono dei picchi rosolati, che consiglio fortemente), spargete con dell’altro grana grattugiato ed infornate.  Fate cuocere per 15-20 minuti, finché non sia rosolata.

Servite caldo con un pizzico di peperoncino di Caienna!

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