Quinoa Paella

2 chicken breasts (pounded to thin)
2 links turkey sausage
12 medium shrimp raw, de-veined and cleaned
Handful of clams (optional)
3 cups cooked white quinoa
1 tbsp olive oil
1/2 yellow onion
2 cloves garlic minced
1 tsp paprika
1/2 tsp red pepper flakes (more or less to your taste)
3 cups chicken or vegetable stock
3 tbs white wine (optional)
1 tbsp tomato paste
1 cup frozen peas (or edamame)
1 cup roasted red pepper chopped
METHOD: Heat olive oil in medium heat and saute the onion and garlic until soft. Then add the chicken breast and the sausage and cook through. Remove meat from pan and deglaze the pan with a wooden spoon and three tablespoons of the stock or white wine. The bits scraped up from the pan add a ton of flavor to the end product! When all of the flavor is scraped up add the paprika and red pepper flakes and cook a min or so more. Blend in the tomato paste. Cut up the meat into bite sized pieces and add back to the pan and allow flavors to combine for another minute. Add the shrimp and clams as well as the peas, roasted red pepper and the quinoa and heat together for a few mins until clams open and shrimp are pink. Add more stock if it looks a little dry. Mangia!
COURSE: Dinner
COOKING TIME: 30 Minutes


My Kind of Bar (Peas & Thank You)

1 cup raw almonds, coarsely chopped /n 1/2 cup raw walnuts,coarsely chopped
1/2 cup raw cashews, coarsely chopped
1/2 cup raisins
2 tablespoons chia seeds
1 tablespoon flax seeds
1/4 cup pure syrup
1/4 cup raw honey
3 tablespoons ground flax
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
3/4 teaspoon salt
METHOD: Preheat oven to 350 degrees. In a bowl, combine syrup, honey, ground flax, vanilla, cinnamon, and salt. Set aside. In a large bowl, combine almonds, walnuts, cashews, raisins, chia seeds and flax seeds. Stir in syrup and honey mixture into nut mixture until combined. Press into an 8×8 pan lined with parchment. Bake at 350 for 20 minutes, until edges are beginning to brown. Allow to cool completely before cutting into 16 bars.
COURSE: Snacks
COOKING TIME: 15 Minutes


Quinoa Pizza

CRUST (makes two 8 inch crusts)
1 1/2 cups (white) quinoa (soaked for at least eight hours and rinsed)
Filtered water
1 tsp sea salt
2 tbls olive oil
1 clove garlic chopped
1 tsp dried oregano
1/2 tsp dried ground fennel (or what you like)
TOPPINGS (for one crust) or make up what you have on hand or like!
1 cup mushrooms chopped
1/2 small yellow onion chopped
1 cup fresh spinach (rough chop)
1 tbls pesto sauce
METHOD: Preheat oven to 450 Drain the quinoa and place into a blender or food processor with 1/2 cup of water and the salt. Blend and add more water (mine needed 1 cup total) if necessary to obtain a consistency that would resemble pancake batter. Add the dried herbs and garlic and blend again. Take two round pans (8 inch is what I had) and swirl a tablespoon of olive oil in each. Place in oven to heat for about 5 mins (you do not want the oil to smoke). Remove from oven. Divide the dough between the two hot pans and spread thin to edges with a rubber spatula. Bake in oven for 20 mins and then flip over for another 10 mins or until the edges begin to brown and the entire crust is a deep golden. Remove from oven. Saute the mushrooms and onion in a small skillet until soft. Spread the pesto onto one of the crusts. Add the sauteed mushrooms and onion and then top with the spinach and return to the oven for 8 mins. Enjoy!
COURSE: Dinner
COOKING TIME: 30 Minutes


Quinoa Salad

1 cup quinoa rinsed (Kate suggests the red kind)
2 cups organic chicken or vegetable broth (can use water also)
1 cucumber diced
2 scallions
1/4 cup flat leaf parsley chopped
3 tbsp. chopped nuts (pine-nuts, walnuts, whatever you have)
Balsamic vinegar
Olive or safflower oil
Feta cheese (optional)
METHOD: Cook the quinoa in the broth, bring to a boil then let simmer with lid on stove until liquid is absorbed. When cool toss together with remaining ingredients and dress with a drizzle of balsamic vinegar and oil. Salt and pepper to taste.


Black Beans and Quinoa

1 tbsp olive oil
3 tbsp red onion chopped
1 clove of garlic chopped
1 can of black beans rinsed
1 cup of cooked quinoa
2 tbsp fresh cilantro chopped
2 tbsp fontina cheese shredded
Salt and pepper
METHOD: Heat olive oil in pan and saute the onion and garlic until it softens. Add the black beans. When they have warmed through take a potato masher to them and just break the beans (not mashing them). Add the quinoa and the chopped cilantro, cook for just a few minutes until the flavors blend. Remove from the heat and allow to cool for a bit. Mix in the cheese and add salt and pepper to taste.
COOKING TIME: 15 Minutes


Barley Mushroom Risotto

1 cup hulled barley (soak in water at least 5 hours)
3 cups chicken or vegetable broth (heated)
¼ cup white wine (optional)
2 tbs olive oil
¼ cup chopped onion
1 small clove of garlic
2 cups chopped mushrooms
2 sprigs of fresh thyme or rosemary
METHOD: Drain the barley and allow to dry out a bit by spreading out on a kitchen towel. (Just enough so it can absorb the broth while cooking). Add olive oil to a pot and saute the onion and garlic until soft. Add the barley and cook for about 2-3 mins on very low heat. If you choose to use the wine, add it now and allow all of the alcohol to cook off, leaving behind only a deeper flavor. Slowly add the broth a half cup at a time adding more only when most of the liquid has been absorbed. This will take some time, but not as long as the traditional risotto made with Arborio rice since the barley has been presoaked. Meanwhile in a separate pan, saute the mushrooms and fresh thyme in a tablespoon of olive oil until they have browned and softened. Add the mushrooms to the cooked barley and add salt and pepper to taste.
COOKING TIME: 30 Minutes


Quiche with Quinoa Crust

1 cup or quinoa (pulse to a flour consistency in a blender or food processor, yields one cup)
1/4 cup of butter (or ghee)
1/2 tsp of baking powder
1 tbsp of water
4 eggs
1 cup coconut (or soy) milk
3 tbsp chopped chives (or onion)
1/2 cup of swiss cheese (or omit for the Shrink Detox)
1/2 cup chopped red pepper or a vegetable of your liking
salt and pepper to taste
1 tbsp of fresh dill or herb of your choice
METHOD: CRUST: Melt butter in pan and add 1 cup of the pulsed quinoa and the baking powder and work mix together with the back of a spoon. Add the water and mix together. Put into a pie plate and press flat into the bottom and up the sides of the plate.I used red quinoa and have not tried this recipe with the white type. Preheat oven to 350. Bake crust empty in oven for about 15 mins or until it browns up a bit. Let cool Add all of the ingredients for the filling together in a bowl and combine with a whisk. Pour over the baked crust and return to the oven for approximately 30 min or until the center is firm to the touch.
COOKING TIME: 30 Minutes


Kate’s Summer Tomato Tart

With Quinoa Crust
4 tbsp butter or ghee
1 cup of Quinoa
1/2 tsp baking powder
1 tbsp water
2 cups sliced tomatoes (I used heirloom cherry tomatoes cut in half)
1 egg
1-2 tbs water
METHOD: Preheat oven to 350. Pulse quinoa to a flour-like consistency. Melt butter in pan and add quinoa, baking powder and water. Work ingredients together until they start to stick. Remove from heat and put into a pie plate. When cool enough to touch, push the “crust” up the sides of the plate and along the bottom so that it is evenly dispersed. Bake for 10 mins in oven. Remove and allow to cool for about 10 mins.
COURSE: Dinner
COOKING TIME: 10 minutes