Orange Coconut Quinoa Pilaf

 

Serves 8

Ingredients:

1. 1 1/4 cup quinoa (rinsed thoroughly)
2. 1 1/4 cup coconut milk
3. 1 cup water
4. A pinch of salt
5. 1 Tbsp olive oil
6. 1 can mandarin oranges (chopped)
7. 1/2 cup dried cranberries
8. 1/2 cup almond slivers (toasted with a little salt and olive oil)
9. 1/4 cup Grade B maple syrup
10. 1/2 tsp freshly grated nutmeg
11. 1/2 tsp freshly grated ginger
12. 1/2 tsp cinnamon

Directions:

• Rinse the quinoa very, very well.  Place in a metal strainer  and rub the quinoa together under running water.  This will release the bitter tasting saponins that coat the quinoa.

• In a sauce pan or large skillet with lid, gently toast the quinoa, just like you would Rice a Roni.  Once quinoa is dry and slightly toasted, add coconut milk and water.  Bring to a boil, cover the pan, and reduce heat to low.  Let cook for 15-20 minutes.  Once cooked, remove from heat and let sit for another five minutes.
•  While the quinoa is cooking, toast the almonds in a small skillet.  Heat a little olive oil over medium heat and toast almonds for about 5 minutes.  Add a pinch of salt to the almonds.  Place in small mixing bowl.
• In the same mixing bowl,  add olive oil, maple syrup, nutmeg, ginger and cinnamon.  Mix together.  Gently fold in chopped mandarin oranges and cranberries.
• Place quinoa into a large bowl and pour the sauce that you just created over the quinoa.  Gently toss and refrigerate for about an hour and a half.  Serve cold.

 

~A Perfect side dish for Summer BBQ's~ 

Sweet Potato Fries

Serves 1-2
Ingredients:

1. 1-2 yams or sweet potatoes
2. Olive oil
3. Salt & Pepper
4. Italian seasonings
5. Garlic powder
6. Paprika
7. Cheyenne pepper (if you want them spicy) or cinnamon (if you want them sweet)

Directions:

•  Pre-heat oven to 425 degrees.
• Cut sweet potato or yam into julienne pieces.
• Coat with olive oil and spices.
• Bake for 25 minutes, turn at least once half way through.
• Once the fries are crispy remove from the oven.

~Makes a great snack~

Roasted Root Vegetable Side Dish

Serves 2-4

Ingredients:

1. 1-2 large carrots
2. 1-2 medium parsnips
3. 1-2 sweet potatoes
4. 1-2 Tablespoons olive oil
5. 1/4-1/2 teaspoon garlic powder
6. 1/8-1/4 teaspoon rosemary
   
7. 1/8-1/4 teaspoon Italian spices
   
8. Sprinkle of paprika
   
9. Salt & Pepper to taste
   

Directions:

• Preheat oven to 425 degrees. 
• Cut sweet potatoes, carrots, and parsnips into 1/2 inch chunks.  Place into a roasting pan.  
• Drizzle with olive oil and spices.  Toss until all pieces are coated.
• Bake for 15-20 minutes.  Flip the vegetables and cook for another 15-20 minutes.

 ~This side goes great with chicken, steak,  fish or pork~