Tag: roasted vegetables

How to Make Quinoa Taste Delicious: My Favorite Recipes!

In my post the other day, I shared the secret to cooking perfect quinoa every time. No more overcooked mush!

Knowing how to cook quinoa by itself is great, but for many of us, eating it plain has been our only experience with this little super seed. When we think of quinoa we think “bland, boring, and tasteless.”

It doesn’t have to be this way! Today I’m going to share how we make quinoa dishes taste delicious.

Quinoa with roasted red onions, carrots, white sweet potatoes and garlic with Swiss chard

Quinoa with roasted red onions, carrots, white sweet potatoes and garlic with Swiss chard

Here is my favorite way to prepare quinoa. It’s not super technical (i.e., no measurements – AHH!), but that’s okay. Part of the FUN of cooking is experimenting and giving yourself permission to not follow so many stinkin’ rules 🙂

  1. Cook one cup of it. It expands to 3-4 times its size so 1 cup dry = 3-4 cups cooked.
  2. Chop & roast some veggies (I love using red and vidalia onions, garlic, carrots and sweet potatoes or butternut squash, broccoli and cauliflower are great, too!). A few pinches of thyme, rosemary, and/or sage give roasted veggies great flavor. Use whatever veggies, herbs and spices YOU like!
  3. Chop up some greens (kale, Swiss chard, spinach, etc.).
  4. Put the quinoa and roasted veggies in a large skillet or saute pan on the stove and turn heat to medium-low.
  5. Add the greens. Toss everything together for a few minutes with tongs until the greens cook down but are still bright. Add a few splashes of water or veggie broth to prevent sticking/drying out.
  6. Remove from heat and squeeze the juice of 1/2 – 1 whole lemon or splash raw apple cider vinegar over the mixture and stir (acid = bite/flavor!).
  7. Top with toasted nuts/seeds (I like pecans, pumpkin seeds, walnuts and pine nuts), and for something sweet, dried cranberries or raisins.
  8. Add 1-2 tablespoons of olive oil (you may need more) as well as sea salt and pepper to your liking.
Quinoa with roasted butternut squash, yellow onion, and garlic with toasted pecans and kale

Quinoa with roasted butternut squash, yellow onion, and garlic with toasted pecans and kale

For anyone who likes to follow recipes with numbers in them, check out the yummy ideas below for some seasonal quinoa dishes! We made the first one this week for dinner 🙂

Roasted Sweet Potato, Kale & Quinoa Skillet – This is a perfect, warming winter dish. We cooked it in our cast iron skillet and made a few changes to the recipe. Roasting whole sweet potatoes in the oven took a long time, so next time, we’ll chop them up, toss them in some coconut oil, salt and pepper and roast them in the oven for 30-40 minutes at 400F. Also, we added a few squeezes of lemon juice and some toasted pumpkin seeds to the dish just before serving, and it was delicious!

Quinoa with Caramelized Butternut Squash & Roasted Brussels Sprouts – These are a few of my absolute favorite things 🙂

Quinoa Fried Rice – Bill and I prepare variations of this all the time. We throw in whatever veggies we have on hand, so don’t feel like you’re stuck with this recipe as is – modify it to include your favorites!

Super Simple Quinoa & Sweet Potato Chili – Is it time to change up your chili recipe? Give this one a try!

I have lots of other quinoa recipes on my Pinterest boards, so check them out!

Roasted sweet potato, quinoa and kale skillet

Roasted sweet potato, quinoa and kale skillet. Yum!

Why Broccoli Is Awesome…and The BEST Roasted Broccoli Recipe

When I was a kid, I put parmesan cheese on EVERYTHING.

One of the fun things I used to do at dinner was pretend it was “snowing” on the “trees” and coated my steamed broccoli with a generous helping of Kraft parmesan cheese. I wouldn’t eat broccoli without it!

Since then, I’ve discovered that cheese and other dairy products were the key triggers for my ear and upper respiratory infections as a child and young adult and can wreak havoc on the body…so no more snowy trees for me. The good news is that I’m feeling so much better now and have gotten rid of those issues completely. I’ll be writing more about my personal experience with the downsides of dairy in future posts (If you’re interested, start watching the video on the link at around minute 5:00).

Fortunately, I’ve learned how to enjoy broccoli without cheese. One of my favorite ways to prepare broccoli is roasting it. If you grew up eating overcooked, canned, or steamed-to-death vegetables, give them at least one more chance and roast them. You will be amazed by how delicious and flavorful they are!


Broccoli is an incredibly healthy food and is also one of the GBOMBS. Here are just a few reasons why broccoli is awesome and we should eat more of it!

  • It’s anti-inflammatory and detoxifying. Inflammation and toxicity are the two main reasons we are so sick and holding on to extra weight, so we want to do as much as we can to reduce them!
  • It’s rich in fiber. Fiber keeps us full, so we eat less, and it keeps things moving in our digestive system.
  • It contains lutein, which helps to fight heart disease by preventing the thickening of arteries.
  • It’s rich in calcium. Calcium strengthens and promotes bone growth and health, which helps prevent osteoporosis.

Broccoli retains the most nutrients when eaten raw or lightly steamed or cooked, but most of us aren’t eating enough vegetables anyway, so it’s better to eat them roasted than not eat them at all, so roast away!

Now that we’ve established how great broccoli is, let’s talk about what to do with it.

This week in our Hometown Harvest bag, we got a hefty bunch of broccoli, and when I got home from a four-day business trip, I was ready to play in the kitchen and try a new recipe. 

This garlicky broccoli recipe is going to become a staple in our house. It’s SUPER simple and tasty. You are going to LOVE it.

It’s more fitting to call it what it really is…Crack Broccoli.

Seriously, it’s that good…you may have to stop yourself from eating the whole darn tray. Don’t say I didn’t warn you!

Garlicky Roasted (AKA Crack) Broccoli


I made a few modifications to the original ingredient list and point them out below.


1 pound broccoli
1/4 cup olive oil (or coconut oil!)
1 tablespoon rice vinegar (we substituted raw apple cider vinegar because we didn’t have rice vinegar)
6 cloves garlic, peeled
1 teaspoon salt
Red pepper flakes
Lemon wedges, to garnish

Here is the full recipe from one of my favorite recipe bloggers, The Kitchn! (and, nope, that’s not a spelling error 🙂 just a cool name for a website!)

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