Roasted Tomato-Fennel Pasta with Pine Nuts and Capers

Ingredients 

• 2-2 1/2 TBS olive oil
• 3 1/2-4 cups fresh roma tomatoes (about 1 1/2 lbs)
• 1 large bulb fennel
• 4 large cloves garlic
• 1 1/2 TBS balsamic vinegar
• 3/4-1 tsp sea salt
• freshly ground black pepper
• 1 tsp dried oregano
• 1/2 - 3/4 lb dry pasta(can be replaced with one cup of quinoa)
• 2-3 TBS pine nuts
• 2 TBS capers
• 1/2 cup basil, torn or thinly sliced
• 1-3 TBS olive oil

Directions 

1. Preheat oven to 400 degrees. On a baking sheet lined with parchment paper, toss together 2 – 2 1/2 TBS oil, tomatoes, fennel, garlic, vinegar, salt, pepper, and oregano. Roast for 40-45 min, tossing once or twice, until tomatoes soft and fennel is golden in spots. During the last 10-15 minutes of roasting, cook pasta according to the package directions. When the pasta is almost done, remove 1/2 cup of pasta water and reserve. Remove veggies from oven. Drain pasta and toss in roasted veggies. If pasta seems dry, add some reserved pasta water, 1 TBS at a time. Just before serving, toss in pine nuts, capers and fresh basil and oil if more is desired. Test for seasoning and serve.
   
   From Eat, drink & be vegan

Acorn Squash Stuffed with Quonia

Ingredients:

2 acorn squash
1 tbsp olive oil
1 cup cooked quinoa
1 small yellow onion, chopped

2 tbsp maple syrup
2 chopped apples
1/2 cup of raisins
1/2 cup of currants

Directions:

Preheat oven to 400 degrees F.

Slice the acorn squash in half, from the tip to the bottom. Using a spoon, scoop out the seeds and discard. Place the 4 pieces on a baking sheet. Brush each top with olive oil. Season with salt and pepper. Place the squash in the oven and let it roast for 45 minutes.

Remove squash from the oven once the insides of the squash is fork tender.

In a large skillet add the olive oil over medium high heat. Saute the onion for about 7 minutes until they are translucent. Add apples and sautee for a few minutes. Add 2 tablespoons of maple syrup. Add raisins and currants. Sautee for a few more minutes. Remove skillet from heat.

Add the cooked quinoa. Toss together.

Place several scoops of the quinoa mixture in each of the squash.  Place the squash back into the oven for about 15 minutes.

Remove from oven and serve immediately.

Pan Fried Quinoa Patties

Ingredients

• 2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
• 4 large eggs, beaten
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup/.5 oz /15 g finely chopped fresh chives
• 1 yellow or white onion, finely chopped
• 1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
• 3 cloves garlic, finely chopped
• 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
• Water, if needed
• 1 tablespoon extra-virgin olive oil or clarified butter

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preparation

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

Read More http://www.epicurious.com/recipes/food/views/Little-Quinoa-Patties-365029#ixzz1caKhq8yO

Quinoa Salad with Roasted Asparagus and White Beans

Recipe courtesy of vegan cookbook author Robin Robertson.

SERVINGS
4

INGREDIENTS
1 cup quinoa, regular or red, thoroughly rinsed
2 cups water
1 bunch asparagus, trimmed and cut into 2-inch pieces
1/4 cup extra-virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
1 (16-ounce) can white beans, drained and rinsed
1 roasted red bell pepper, cut into 1/4-inch x 2-inch strips
1/2 cup celery, thinly sliced
2 tablespoons minced scallions
Salad greens, to serve
2 tablespoons chopped fresh parsley or basil, for garnish

PREPARATION
1. Preheat the oven to 425° F.

2. Combine the quinoa with the water in a saucepan and bring to boil. Salt the water, reduce the heat to low, and simmer 10 to 15 minutes or until all liquid is absorbed. Drain well and place in a large bowl. Set aside to cool.

3. Arrange the asparagus on a light oiled baking pan and drizzle with 1 tablespoon of the olive oil. Season to taste with salt and pepper. Roast until tender, about 10 minutes.

4. In a separate bowl, combine the remaining olive oil, lemon juice, and salt and pepper. Add the white beans, roasted pepper, celery, and scallions, along with the roasted asparagus and cooked quinoa. Toss gently to combine. Serve on salad greens garnished with parsley.

Turkey Quinoa Meatballs with Linguini

Ingredients

Serves 6

The Sauce

1/4 cup olive oil

1 large onion, finely chopped

3 celery stalks, halved lengthwise and thinly sliced crosswise

1 large carrot, quartered lengthwise and thinly sliced crosswise

1 tsp hot red pepper flakes

1 (28 oz) can tomatoes, chopped, with juices

4 garlic cloves, minced

1 tbsp balsamic vinegar

Salt and freshly ground black pepper

The Meatballs

3 tbsp canola oil

1 small onion, finely chopped

1 lb lean ground beef

1 1/2 cups cooked quinoa

1/2 cup finely grated Parmesan cheese

1 egg

3 tbsp fresh parsley leaves, very finely chopped

1/2 tbsp salt

3/4 tbsp freshly ground black pepper

1 lb linguine

1 large handful fresh basil leaves

Directions

To make the sauce, heat the olive oil in a large pot over medium heat. Add the onion, celery, carrot and red pepper flakes, and cook until tender, 10 to 15 minutes. Add the tomatoes, garlic and vinegar and simmer for 20 minutes longer. Season with salt and pepper to taste and set aside to keep warm.

To make the meatballs, preheat the oven to 425@F. Heat the canola oil in a small skillet over medium heat. Add the onion and cook, partially covered, until very soft, about 10 minutes. Remove from the heat and set aside to cool.

In a large mixing bowl, combine the beef, quinoa, Parmesan, egg, parsley, salt, pepper and cooled onions. Stir until a smooth, homogenous mixture has formed. Roll the meat mixture into 2-inch balls and set them on an aluminum foil-lined baking sheet in neat rows. Bake for 20 to 25 minutes, until nicely browned but still soft to the touch.

In a large pot of boiling water, cook the linguine al dente. Serve the pasta with some meatballs and sauce. Top with a sprinkling of torn basil leaves.

Cauliflower & Quinoa Dish

This recipe from www.mariquitafarm.com:

recipe by Jonathan Miller
I made a little cauliflower and quinoa dish last week at work for my quinoa-obsessed client. I used red quinoa, but it is good with ivory as well.

1 c quinoa
1 head cauliflower, cut into florets
1 c broccoli, cut into small pieces
large handful snow peas, sliced
1 shallot, minced
3 T lemon juice
1/2 T curry powder
cilantro
olive oil
marinated artichokes

Cook your quinoa and allow to cool slightly. Steam the cauliflower, broccoli, and snow peas to the texture you like. Make a vinaigrette with the shallot, lemon juice, curry powder, a bit of cilantro, and olive oil. Fold that into the quinoa with the vegetables and add salt and pepper to taste. Serve warm, topped with the artichokes. I also finished this with a blackened fish, but it is fine by itself.