Shrimp and Quinoa Stuffed Poblanos

I love chile rellenos and will order them whenever I spot one on a menu. But, they aren't exactly the healthiest since they are battered and deep fried with lots of cheese and sometimes fatty chorizo (oh so good). This is a healthy make-at-home spin on my favorite. I use fresh veggies and whole grains and bake them in a smoky tomato and roasted red pepper sauce.  You could use any veggies your have in the fridge or any leftover whole grains from a dinner early in the week.  Also, you could always skip the shrimp and do chicken or lean ground beef.

Ingredients:

-5-6 poblano peppers

-2 cups of cooked quinoa or other whole grain

-1 cup corn (thawed from frozen or canned)

-1 cup white onion, chopped

-1 cup zucchini, chopped

-1 cup tomato, chopped 

-1 cup cooked shrimp

-handful cilantro, roughly chopped

-1/2 cup cotija or other white cheese

-1 can fire roasted tomatoes
-1/2 jar roasted red peppers, drained

Black Bean and Quinoa Burgers

 

 

This may have been the first time I've even had a black bean burger. Blake came home from lunch at a little cafe and was raging about one he had with coleslaw and avacado.  I figured it had to be healthy and after a few rounds of testing recipes I came up with this one.  I've been making double batches and freezing them.  My inspiration came from this recipe, but I changed some things because their measurements didn't work well for me. Serve them with Crispy Oven Baked Fries for an filling but healthy meal.

 

Ingredients:

 

-1.5 tsp olive oil (divided)

-1 large shallot, minced

-3 cloves garlic, minced

-1/4 cup quinoa

-2 cans black beans, drained and rinsed

-1/4 cup sliced almonds

-1/2 tsp sea salt

-1/2 tsp fresh ground pepper

-1/4 cup nonfat greek yogurt

-1/2 cup panko bread crumbs

 

Other:

 

-whole wheat hamburger buns

-1-2 avacado, sliced

-sliced swiss or mozzarella cheese

-red cabbage slaw

 

Quinoa Tabbouleh

My last recipe was Easy Hummus with Cavender's which can't be made without Tabbouleh in my opinion.  I love layering a pita chip with a little hummus and a scoop of tabbouleh to top it off.  This can also be made as a fresh summer side dish.  This specific recipe is made quinoa, an ancient power grain.  If you want to check out another quinoa recipe look at my Light Mexican Quinoa with Tomatoes and Black Beans. 

Ingredients

-2 cups quinoa
-2-3 garlic cloves, minced
-zest of 1 lemon
-juice of 1 lemon
-1/4 cup olive oil
-1 pkg grape or cherry tomatoes, halved
-1 smal bunch green onions, chopped
-1 large handful of cilantro, chopped
-1 large cucumber, diced
-salt and pepper

Cooking Savory Amaranth

What the heck is Amaranth?  Ya, I had no idea either a few weeks ago.  I was at Whole Foods in the bulk section and was looking for the Farro, which is another amazing grain.  I asked the very knowledgeable young lady if she had any other "favorite" grains and she turned me on to Amaranth.  She was right! Amaranth is a grain originating from the Aztecs...a looong time ago.  It is boiled with water or broth to make an almost, grits-like consistency.  It has a nutty sweetness to it that makes it even great in the morning as a hot cereal with nuts and fruit! This recipe is a more savory recipe with a touch of butter and parmesan cheese. I served it as a bed to sauteed kale and grilled squid.  The amaranth was my favorite part of the dish!

P.S. This is a great gluten-free option and is LOADED with protein - nearly 14 grams per serving!

Ingredients:


-1 cup amaranth grains (not flour)
-2.5 cups water or broth (veggie or chicken)
-1 Tbsp butter, optional
-1/8 cup shredded Parmesan cheese

Farro with Roasted Vegetables and Balsamic Vinegar

I just discovered this grain a few months ago at one of the most amazing restaurants I've ever been: Frasca in Boulder, CO.  My roommate's mother said she cooks with it all the time so I figured I had to give it a shot.   This grain will take your typical side-dish to a whole new level in terms of taste, texture and nutritional value.  Farro is an ancient grain very high in protein and also a great source of fiber and iron. It's often referred to as a "power grain", right next to Quinoa.  The texture is a bit chewy and it soaks in all the wonderful flavors added.  You can cook in water, but I prefer broth or stock.  Chicken stock would work well, although I used the Vegetable Stock I made the other day.

Ingredients:

-1 cup Farro (can be found at Whole Food either packaged or in bulk)
-3 cups of vegetable broth (or chicken broth/stock or water)
-2 Tbsp olive oil
-salt and pepper
-1/2 white onion
-4 whole carrots
-4 garlic cloves, thinly sliced
-1/8 cup Parmesan cheese
-3 Tbsp balsamic vinegar