Quinoa stir fry

Have I mentioned how much I love quinoa?  Well here's another recipe I whipped up with some.  I normally do all of this with rice and quinoa is a great subsitute.  Stir frys are a great way to get rid of any veggies you have in the fridge that are nearing the end of their lives. For this, I used mushrooms, onion, garlic, and shredded carrots.  I love to add a couple of scrambled eggs, too!  It makes me feel like I'm having hibachi fried rice.

I cooked the mushrooms, onion, and carrots in seasoned olive oil first.  A lot of people like to cook the garlic first, but garlic burns too easily and I hate nothing more than burnt garlic!  I season the olive oil instead of adding the seasonings later, so that the vegetables cook in them.  The ginger gives the stir fry a great Asian flavor.

In a small skillet, I use about a teaspoon of butter to make the scrambled eggs.  I throw the minced garlic in first, and then add the eggs.  Once the eggs are cooked, I add them to the rest of the veggies.

When the quinoa is cooked, I add it to the skillet with the veggies and eggs.  Here is where I stir in the soy sauce.  Just stir until it's mixed well and the soy sauce is absorbed.  And there ya go!  Very easy stir fry!

Ingredients:

• 1/2 cup dry quinoa
• 2 eggs, beaten 
• 3 baby carrots, julienned
• 1 white button mushroom, sliced thin
• 2T chopped white onion
• 1 garlic clove, minced
• 3T olive oil
• 3T light soy sauce
• 1/2t each- ground ginger, cayenne pepper, black pepper
• 1t butter

Directions:

1. Rinse quinoa and cook per package instructions.
2. Heat olive oil, ginger, cayenne, and black pepper in a large skillet.  Add onion, mushroom, and carrots, stirring occasionally.
3. While the veggies are cooking, melt 1 teaspoon of butter in small skillet.  Saute garlic and eggs.
4. When eggs sufficiently scrambled (to your liking), add to the large skillet.  Stir together and continue to cook on medium-low.
5. When the quinoa is cooked, scoop into large skillet.  Add soy sauce and stir all ingredients together.
6. Serve hot.

Tips:  This is great as a side dish or you can add a lean meat to make it a main course. 

Broccoli Stuffed Shells with Creamy Cheese Sauce

I have been thinking a lot about this recipe.  I made regular stuffed shells (with ricotta, etc.) a couple of weeks ago and had half a box left and I wanted to try something new.  I came across a few recipes, but none of them sounded that great.  So, after much research and trial and error (I made 3 different kinds), I give you Broccoli Stuffed Shells with Creamy Cheese Sauce:

Ingredients:
Shells:

• 8 Jumbo Shells
• 4 oz Cream Cheese, softened
• 3/4 cup Grated Parmesan Cheese
• 1/4t Salt 
• 1/2t Pepper
• 1 cup broccoli florets (cooked and chopped) 

Sauce:

• 1 cup Cold Milk
• 1T Corn Starch
• 1/4t Salt
• 1/8t Black Pepper
• 1/2 cup Shredded Cheddar Cheese
• 1/2 cup shredded mozzarella cheese
• 3T grated Parmesan

Directions:

1. Preheat oven 350 degrees.
2. Cook shells al dente, according to package directions
3. In a small sauce pan, heat milk, whisk in corn starch, salt, pepper, and cheeses. Continue to stir until cheese is melted and sauce thickens. 
4. Combine cream cheese, 3/4 cup Parmesan, salt, pepper, and broccoli in a small bowl.
5. Spray a medium, glass baking dish with non-stick cooking spray.  Spread about 1/4 cup of sauce on bottom of dish.
6. Stuff shells with broccoli mixture and place open side up in dish.
7. Cover shells with about 1/4 cup of sauce.  
8. Cover with foil, bake for 30 minutes. If you like your shells a little crispy, uncover for the last 10 minutes. 
9. Serve with remaining sauce.

Single Girl Dinner: Veggie Burger and Cheesy Quinoa

I love that this box says "Better than Boca"!

Another night of no one to cook for!  I both love and loathe these nights.  I enjoy having the house to myself, but usually by about 8 or 9pm I'm bored to tears.  Unless, of course, I've had a couple glasses of wine.
For dinner tonight I will be having a Morning Star veggie burger and cheesy quinoa.  The burger will be topped with ketchup, spicy mustard, mozzarella cheese, romaine, pickles, and onion.  And here's the deal with the quinoa...

Cheesy Quinoa

Ingredients:

• 1 cup cooked quinoa
• 1/4 cup skim milk
• 2T butter
• 3T grated Parmesan cheese
• 3T shredded gouda
• A sprinkle of black pepper, to taste

Directions:

1. Melt butter in a small sauce pan.
2. Add milk and Parmesan, stir until combined.
3. Add gouda and stir until melted.
4. Add quinoa, mix well, serve hot.

Super easy and if you have left over quinoa (like I did) this took a total of 10 minutes to make.  That include cooking the burger, which I did on the grill!

Let me know if you're liking these "Single Girl" meal ideas.  Back to real dinners tomorrow!             

Friday Favorites: Five Easy Ways to Start Eating Quinoa

I've been slacking on the posts lately.  I've been sick all week and therefore have not been cooking any recipes to share! I'm still not back to 100%, but I'm well enough for a Friday Favorite...

It took me a while to jump on the quinoa wagon, but now that I have... I'm so glad I gave it a shot!  The first time I made it, it was just a side dish added to what I had already planned for dinner.  I just put a little butter on it to see if I could handle it.  After my first bite, I knew I was in love and now I'm obsessed with finding other recipes!  Here are five, very simple recipes to get you on the wagon with the rest of us:

Parmesan Garlic Quinoa

Quinoa with Spinach and Feta

Tuna and Quinoa Salad

Quinoa Egg Veggie Bake

Cheesy Broccoli Quinoa

These are all very straightforward ways to prepare quinoa and I suggest them if you're a beginner like me. Stay tuned for some of my own quinoa recipes, starting this weekend with my version of the Quinoa Bake!