Quinoa and Buratta Caprese Salad and 8 Favorite Whole Food Blogs

There are few ingredients that have made as big a splash on the current food trend scene, with as quick of a rise in popularity—and I’m not talking bacon here—than the superfood we call quinoa. It’s pronounced, keen-wa, but I’ve heard tongue-tied foodies say kwiin-wa and even kwin-O-uh.

However it’s name passes your pearly lips, quinoa has definitely made an impression on food bloggers and their recipes. Heck, it’s made an impression on the world, with 2013 being named the “International Year of Quinoa” by The United Nations General Assembly thanks to its potential to assist in eradicating world hunger.

Quinoa is an ancient grain, revered as a staple in the diet of the pre-Columbian Andean and Incan people who harvested it over 7,000 years ago. But until the past few years, quinoa was anything but a favored alternative to potatoes, rice and pasta. It wasn’t the chosen one cuddling up to the grilled chicken on your plate. But I’m here to tell you my theory on what helped change that.

I first became aware of these pearly little nuggets at least 15 years ago when I was the art director of a national health food magazine. We wrote plenty of articles extolling the virtues of this nutrient-dense, gluten-free grain, preaching it’s health benefits as a superfood because it is a complete protein thanks to its nearly perfect ratio of ratio of carbohydrates to proteins to fats. A grain with high protein content. Now we’re talking superfood.

It’s not like I didn’t learn about it’s magic properties, but did I try it? No, I didn’t. Why not? The name simply sounded a little weird, a little too medieval (what IS an ancient grain?) and I was just fine with keeping my evolving culinary horizons within reach of convincing my husband to try brown rice and Mediterranean couscous. Oh yes, I was happening my friends.

So why has quinoa seen such an upsurge in popularity in recent years? Chefs and retailers are always looking for something new to showcase, to develop, to sell so we may be seeing it more, but that doesn’t mean people know what to do with it. I think the secret to quinoa’s success may owe a big thank you to the emerging popularity of food blogs and the authors behind them who make nutritious recipes that are approachable and delivered by a friendly, whole foods face.

Whole food bloggers have driven home the powerful message of taking control of your health and well-being through nutrition. Recipes for time-tested ingredients are made relevant for today’s eaters thanks to inventive ingredient combinations showcased with beautiful imagery in cleanly designed blog spaces, that compel the reader to explore these nutritious options.

These recipes simply don’t look like a typecast health food menu item circa 1970. Quinoa is no longer just a hippity-dippity, health food store commodity, its nutty whole grain-ness is ‘the new black.’

I was recently asked to write about some of my favorite whole food blogs, which is not an entirely easy task to take upon. I took to Facebook and asked you who were some of your favorites too, and was pleased as dye-free, agave-sweetened punch to see we agree and to follow your suggestions and add some new additions to my own RSS feed.

In the end, while there are plenty of great talents out there, I narrowed it down to this list of 8 Favorite Whole Food Blogs.

So what do you think? Do you have a favorite, or maybe author a whole food blog yourself that I haven’t yet uncovered?

Leave a note in the comments section to tell me about it so we can keep our eyes peeled on the trendsetters for the next, great quinoa.

Quinoa and Buratta Caprese Salad

Ingredients

2 medium tomatoes, sliced (I like Campari tomatoes unless I have fresh from my garden) 1 packaged ball of Buratta cheese 5-6 basil leaves, thinly sliced 1 1/2 tablespoons good and fruity extra virgin olive oil kosher salt and freshly ground black pepperInstructions

Layer tomato slices in a salad bowl or plate. Remove the Buratta cheese from it's package and drain the water. Gently tear the cheese ball in half, reserving one half for another salad or other use (you should use the drained cheese within a day after draining.) Add the quinoa and basil leaves and drizzle with the olive oil and balsamic vinegar. Season with the kosher salt and freshly ground pepper and serve. http://www.foodiecrush.com/2013/05/quinoa-and-buratta-caprese-salad-and-8-favorite-whole-food-blogs/

Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: basil, caprese, quinoa, recipe, salad, tomato

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Quinoa and Avocado Chimichurri Salad for Food Bloggers Against Hunger

One out of every two children is on some sort of food assistance today. Families are living on a daily food budget of three dollars a day for an entire family. I’ll spend twice that on an afternoon doughnut treat for my daughter and her friends. Or for a morning coffee and copy and a magazine that talks about food.

It’s time to put our voices where our mouths are and make some noise to fix what is wrong with the state of nutrition in our country. Thanks to Share Our Strength’s No Kid Hungry initiative and education of the general public through documentaries like A Place at the Table, the food plight of millions of American’s is being exposed.

When I walk into my daughter’s classroom in the morning, that’s when the notion that this is a real problem hits home. As I look around the continually changing and growing faces, I watch and wonder about who had what for breakfast. Do they look deflated because it’s early and they didn’t want to crawl out from their covers or because breakfast didn’t give them the energy their growing minds need? If they did eat was it a meal balanced with protein, whole grains and calcium or did they swiftly down a sugar soaked cereal that will bring them to a mid-morning crash? Or maybe they had nothing at all?

My daughter and I have an after school routine where she tells me three things about her day. The one I always care about most is about her lunch and how much she ate. While I loved school lunch as a kid, I pack my Smudge’s lunch instead. I want her meal to be balanced. I want to know what is in it and I want to know how much of it she’s eating. I’m not totally hard core about organic and avoiding sugars at all costs, but I definitely don’t want her eating frozen pizza or deep fried french fries everyday in lieu of fresh fruit and whole grains. The funny thing is she doesn’t even know what she’s missing. She doesn’t like french fries anyway. Is that why?

I’m pretty sure the majority of the children’s families in my daughter’s school have a pretty healthy notion of eating. But even having money to buy food doesn’t necessarily translate into buying the right food. You still have to make good choices. 

Making healthy food, the food that isn’t full of empty calories, the food that doesn’t come from a package, available to low-income families is essential in making a change. Creating meals that utilize fresh vegetables and grains can be extremely economical if you know how to prepare them.

Eating empty-calorie foods not only serves low nutritional value but ironically creates obesity.

In my opinion, the main solution to avoid this is with education.

Educating not only mothers and fathers, but children who will be cooking soon enough for themselves about how to create menus that stretch for more than one meal, which combinations of food groups get the biggest bang for the buck and simple recipes with simple ingredients that are tasty and economical is the key to the next generation of feeding our nation’s children.

And a lot of that, right now, is at risk of going away.

Congress is currently considering cutting funding to the Supplemental Nutrition Assistance Program that supplies low-income assistance, children’s school food programs and even disaster relief feeding programs. Take a moment and let our governing Congress know how you feel about these nutrition programs.

I’m happy to share the message behind this post thanks to the organization of Nicole of the food blog Eat This Poem who is spearheading the charge for food bloggers to take action with her creation of The Giving Table, where she has organized over 150 food bloggers to participate in today’s Food Bloggers Against Hunger. Support the following food blogger’s by visiting their sites for more great information and recipes.

It’s not too late for you to join the cause. Support the movement by visiting The Giving Table, telling Congress what you think, watch the film on demand through iTunes and Amazon and follow the feed on Instagram and Twitter hashtags at #takeyourplace.

And now to the recipe.

Quinoa might sound a tad unconventional to the everyday American, a bit on the hippie side of eating. I was first introduced to Quinoa when I worked for a natural foods publication. It sounded sooooo, odd. But it’s so far from odd. I find it similar to cous cous, but with far more nutritional value.

Quinoa has a history of health and nutrition and is a superfood powerhouse. Originating 3000 years ago, this whole grain is the perfect example of a food that just needs a little acceptance by the general public to embrace it as a replacement for empty calories. Gluten-free, high in protein, fiber, amino acids, calcium and iron.

Hence it’s won the distinction of bearing the coveted moniker: Superfood. It’s kind of like the royal family of the nutrition world.

I added Quinoa to a simple salad of protein packed avocado, vitamin and folate packed fresh spinach, lycopene and vitamin C filled red bell peppers dressed with a chimichurri sauce with heart healthy garlic and detoxifying lemon juice.

Real food = real nutrition.

I first had this avocado chimichurri at my friend Courtney’s house, where she make it as an appetizer on bruschetta, torn from the pages of an 2008 issue of Vegetarian Times. The taste wooed me immediately and quickly made its way into my avocado obsession as this salad.

If you’d like to serve this as an appetizer, dice the avocado with chunks of roasted red bell pepper and serve with crackers or slices of baguette drizzled with olive oil and lightly toasted.

Quinoa and Avocado Chimichurri Salad

Ingredients

2 tablespoons fresh lemon juice 2 tablespoons red wine vinegar ¼ cup fruity flavored extra virgin olive oil kosher salt and freshly ground pepper 2 avocados, peeled, pitted, and sliced 1 cup roasted red bell pepper, sliced 2 cups quinoa, cooked to package directions Instructions

Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Add spinach, roasted red bell pepper, quinoa and avocado to a bowl and dress with chimichurri sauce. Garnish with feta cheese and serve with flaxseed crackers if desired.http://www.foodiecrush.com/2013/04/quinoa-and-avocado-chimichurri-salad-for-food-bloggers-against-hunger/

Remember, tell Congress what you think, watch the film on demand through iTunes and Amazon and follow the feed on Instagram and Twitter hashtags at #takeyourplace.

Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: appetizer, avocado, quinoa, recipe, salad, spanish, spinach

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Quinoa Spinach Mac and Cheese

It is the new year and I know we’re supposed to be eating lots and lots of salad, but I just can’t get excited about salad for every meal. Don’t get me wrong, I love a good salad, but sometimes I want something more. Like this Quinoa Spinach Mac ‘n Cheese from Carrie Burrill. When I saw the recipe, I said goodbye salad, hello quinoa mac ‘n cheese! 

This is the perfect comfort food for the new year. The quinoa and spinach make this mac ‘n cheese much healthier than traditional mac ‘n cheese. Sure, there is still cheese and butter involved, but all things in moderation, right? And I love creative versions of mac ‘n cheese. My Avocado Mac and Cheese is a favorite at our house so I knew we would love this recipe! 

To make the Quinoa Spinach Mac ‘n Cheese you will need the following ingredients: butter, flour, milk, nutmeg, salt, white cheddar cheese, cooked quinoa, spinach, Parmesan cheese, more butter, and panko bread crumbs. 

Preheat the oven to 350ºF. In a medium saucepan over medium heat, add butter and flour. 

Keep whisking until a paste forms. 

Add the milk and continue whisking. Increase the heat to medium-high and bring it to a boil. Keep whisking the whole time!

Once it reaches a boil, mix in the nutmeg, salt and cheddar cheese.

When the sauce is smooth, take it off heat.

Grab a large bowl. Throw in the cooked quinoa, then pour in that delicious sauce you just made.

Add the spinach and mix until combined.

Transfer the mixture into a cast iron skillet or a casserole dish. Top with the freshly grated Parmesan cheese.

Take a small bowl and mix the butter and bread crumbs.

Then sprinkle that crunchy buttery goodness over the top of the casserole!

Bake for about 20 minutes, until bubbly. Remove from the oven. 

Grab a spoon and dig in! 

You will love this healthy twist on the classic mac ‘n cheese. I promise you. It is the real deal. You won’t even miss the macaroni; the quinoa is awesome in this dish. And the salty, crunchy Parmesan panko topping is sooo good! Don’t skip that part. Don’t skip anything. Make this Quinoa Spinach Mac ‘n Cheese right now. It is comforting, filling, and perfect for a cold day. And don’t worry, the kids will love it too! It’s a great dish for the entire family. 

Thanks Carrie for sharing your recipe. Head on over to Carrie’s blog, Bakeaholic Mama, for more delicious sweet and savory recipes. 

Family friendly mac ‘n cheese made a tad healthier!

Preheat oven to 350 F.

In a medium saucepan add 3 tablespoons of butter and flour and heat over medium heat. Whisk continuously until a paste forms. Whisk in milk. Increase heat to medium/high and bring to a boil whisking the whole time. Stir in the nutmeg, salt and cheddar cheese. When cheese sauce is smooth remove from heat.

In a large bowl mix together the cooked quinoa, cheese sauce and spinach.

Transfer the mixture into a casserole dish (I used an 8 inch cast iron skillet). Top with freshly grated Parmesan cheese.

In a small bowl mix together the butter and bread crumbs. Sprinkle over the top of the casserole.

Bake on 350 F until bubbly, about 20 minutes.

Remove from oven and enjoy!

FOR THE CASSEROLE:3 Tablespoons Butter3 Tablespoons Flour1-½ cup Whole Milk2 dashes Freshly Grated Nutmeg¼ teaspoons Salt8 ounces, weight Shredded Sharp Cheddar Cheese3 cups Cooked Quinoa (cooked According To Package Instructions)2 bunches Fresh Baby SpinachFOR THE TOPPING:½ cups Freshly Grated Parmesan Cheese4 Tablespoons Butter, Melted¾ cups Panko Bread Crumbs

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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

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Stuffed Peppers with Quinoa

Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. —Joyce Moynihan, Lakeville, Minnesota

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