The Green Dish Blog

3 cups quinoa, cooked (1 cup dry)

1 bag (1lb.) frozen spinach, thawed

1/2 yellow onion, diced

Red pepper flakes

Salt and black pepper

Pre heat oven to 400F degrees. Using a kitchen towel, squeeze all the water of the spinach. In a large bowl, combine spinach, cooked quinoa and diced onion. Season to taste with red pepper flakes, salt and black pepper. Bake for 15 minutes until quinoa is golden in color. Remove from oven. Serve and enjoy!

100% whole grain wheat crackers (such as Triscuit)

Store bought or homemade hummus (use this recipe)

Grape tomatoes, cut in half

Chopped Parsley

Black pepper

In a small dish, combine tomatoes, parsley and black pepper. Arrange crackers in a platter, add a little hummus and finish with tomato. Serve and enjoy!

Recipe by adapted from here

1 tablespoon olive oil

2 cloves garlic minced

1 small onion, diced

1 cup baby bella mushrooms, sliced

1 (15 oz) can cannellini beans, mashed

1 cup cooked quinoa

3 tablespoons unbleached flour

Handful of fresh chopped parsley

Salt and black pepper

2-3 large zucchini

2-3 cups marinara or homemade sauce

In a large skillet, heat olive oil over medium/high heat. Add garlic and onion, sauté until onion is translucent. Add the mushrooms and cook until mushrooms have softened. Season with salt and black pepper. Transfer the sautéed onion and mushrooms to a food processor and pulse a couple of times. Transfer mixture to a large bowl, add mashed beans, quinoa, flour and parsley. Mix well to combine. Season with salt and black pepper. Transfer bowl to a freeze and let it cool for about 5-10 minutes. Pre-heat oven to 400F degrees. Line a baking sheet with a silicon mat. Remove bowl from the freeze and start rolling meatballs and place them in the baking sheet. Bake for 30-40 minutes until meatballs are browned and crispy on the outside. Remove from oven and let cool for about 5-10 minutes. Meanwhile, make the zucchini noodles using the veggetti spiral. Add water to a medium pot and bring to a boil, add salt and zucchini noodles and boil for 2-3 minutes. Drain and reserve. Heat sauce over medium/low heat until bubbling. Arrange noodles in a plate, pour sauce over and top with meatballs. Serve and enjoy!

Receita por adaptada daqui

Ingredientes:
1 colher de sopa de azeite de oliva
2 dentes de alho, picados
1 cebola, picada
1 xícara de cogumelos, fatiados
1 lata de feijão cannellini ou branco, amassado
1 xícara quinoa cozido
3 colheres de sopa de farinha de trigo
Punhado de salsinha fresca picada
Sal e pimenta preta
2-3 abobrinhas
2-3 xícaras molho marinara ou caseiro

Modo de preparo:
Em uma frigideira grande, aqueça o azeite em fogo médio/alto. Adicione o alho e cebola, refogue até a cebola ficar translúcida. Adicione os cogumelos e cozinhe. Tempere com sal e pimenta preta. Transfira a cebola e cogumelos para um processador de alimentos e bata algumas vezes. Transfira a mistura para uma tigela grande, adicione feijão amassado, quinoa, farinha de trigo e salsinha. Misture bem. Tempere com sal e pimenta preta. Transfira tigela para o congelador e deixe esfriar por cerca de 5-10 minutos. Pré-aqueça o forno a 200C graus. Forre uma assadeira com um tapetinho de silicone. Remova a tigela do congelador e comece a fazer as almôndegas e colocando cada uma na assadeira. Asse por 30-40 minutos, até que as almôndegas fiquem bem moreninhas e crocante por fora. Retire do forno e deixe esfriar por cerca de 5-10 minutos. Enquanto isso, prepare o macarrão de abobrinha usando um cortador de vegetal em espiral. Adicione água em uma panela média e leve ao fogo até ferver, adicione sal e o macarrão de abobrinha e deixe cozinhar por 2-3 minutos. Escorra e reserve. Aqueça o molho em fogo médio/baixo até borbulhar. Arrume o macarrão em um prato, coloque o molho por cima e as almôndegas. Sirva e aproveite!

1 cup quinoa

2 cups vegetable stock or water

3 medium colorful bell peppers, cut in half and seeds removed

2 tablespoons olive oil and more for drizzling

3 cloves garlic, minced

1/2 yellow onion, diced

1 large roma tomato, diced

3 cups baby spinach

Salt and black pepper

Juice of 1/2 lime

Chopped green onions, for garnish (optional)

In a medium or small pot, add quinoa and vegetable stock. Bring to a boil, reduce heat, cover and simmer until completely cooked and liquid absorbed, about 15 minutes. Fluff quinoa with a fork. Meanwhile, place bell peppers halves on a baking sheet, season both sides with salt and black pepper and drizzle olive oil. Roast cut side down for about 20 minutes at 400F degrees, until peppers are a bit tender and charred. Remove from oven and let cool. In a large skillet, heat olive oil over high heat. Add minced garlic and onion, sauté until onion is translucent. Add tomatoes and spinach, sauté until spinach wilts. Season with salt and black pepper. Add cooked quinoa and lime juice. Mix to combine. Fill each bell pepper half with quinoa mixture, place them in a baking dish, sprinkle with green onions. Bake for 10 minutes or until hot through. Serve and enjoy!