Monday, January 27, 2020

How to Cook Quinoa in the Microwave (with or without a Pasta Boat)

How to Cook Quinoa in the Microwave - with or without Pasta Boat
Quinoa is a delicious & healthy food. Some folks call it a grain, others a seed, but whatever you want to call it, it's tasty.

It provides a nice break from the usual starchy side rotation: Potatoes, Pasta, Rice, Bread, repeat.

But, some find it a little complicated to cook. It's really not at all hard to make on a stove top, but the microwave is a little more convenient, since it times itself, and you don't have to watch over it.

I figured out how to cook it in my Pasta Boat*, and now it's no trouble at all! If you don't have a Pasta Boat*, don't worry - any microwave-safe bowl of suitable size (minimum 14 cup capacity, with straight sides, to prevent boil-over) will work.

This is what to do:

1. Pour 1 Pound Quinoa into Cooking container.





2. Rinse well with warm or hot (not boiling) water. This removes any potential bitter coating that naturally occurs on Quinoa. (Although I have found that the Quinoa I purchase in America very seldom has any bitter coating remaining when I buy it).



3. Drain off water, using perforated lid of Pasta Boat* and/or a sieve.


4. Add 3 1/2 cups Water (3.5 Cups)



5. Place in Microwave.

6. Cook for 15 minutes, uncovered. (This is cook time in my 1000 Watt microwave, and is general guidance, your machine may vary)


7. Remove when done, allow to stand a few minutes, fluff with fork.



Use to make any recipe that calls for cooked Quinoa.

Here is my favorite:

Quinoa and Sesame-Lime Salad



I've adapted this one to my own tastes, and enjoyed it:

Quinoa Fried Rice

I'm also hoping to try these soon:

Mexican Quinoa

Thai Quinoa Salad

Cranberry Pecan Quinoa Salad

And, recently I tried a delicious Quinoa Burger at a restaurant, and hope to try to duplicate that experience at home.

So, however you enjoy Quinoa most, this is a quick and easy way to make it!

*Pasta Boat is a Registered Trademark. If you don't have one, you can buy one here. (This is not an affiliate link, just for your convenience). I bought mine at my friendly neighborhood thrift store. 


This is being shared on:
Inspire Me Monday
Tasty Tuesdays
Making a Home
Happy Now

Wednesday, December 18, 2019

Advent One Week Menu

Looking for a hearty, but easy to make, vegan menu for December? Healthy food that is still substantial? 

Here is a week-long menu to inspire you!




Calzone Casserole  


with Easy Stir & Pour Breadsticks:




Indian Lemon Rice with Peas  



Black Bean Soup (Slow Cooker) 



Eggplant Stew (Dump Dinner)






 Barbecue

Fajitas, Veggie 







Greek Stuffed Veggies ( Gemista ) 



Lo Mein, 10 Minute, Lazy Day  




Make-Ahead Breakfast Idea: 

Apple Cinnamon Muffins

Dessert or Party Idea:

Brownie Snowball Cookies


This is being shared on
Encouraging Hearts & Homes
Menu Plan Monday 

Monday, November 4, 2019

3 Ingredient Greek Tzatziki (Greek Cucumber Yogurt Sauce)

Easy, 3 Ingredient Greek Tzatziki Sauce or Dip
 Tzatziki is a delicious, savory Greek Yogurt Sauce. It is perfect on traditional Souvlaki (normally made from Pork), Chicken Souvlaki, or Lamb.

For us vegetarians, it is delicious with Oven Fries, over Potatoes, with Pita, or on Salad in a Pita!

It is also delicious just plain.

No matter how much I make, "Leftover Tzatziki" is a bit of an oxymoron at my house!

And, really, that's okay. Because Tzatziki is best when it is freshly made. As the cucumbers sweat, they become less crisp, and the liquid settles to the top of the dip. It's still delicious the next day - just not quite as delicious. But with a recipe this easy, I don't mind whipping it up when needed : )

Here's my basic batch:

Tzatziki
1 Small to Medium Cucumber, Shredded with the Large Grater holes
1 Pint (2 Cups) Greek Yogurt (I use nonfat- but it's totally your decision!)
1 to 1 1/2 teaspoons Garlic Salt (to taste)
Stir, and serve

The following makes a nice, big batch. I have yet to discover a "too big" batch size of Tzatziki - everyone loves it so much! 

Large Batch Tzatziki
1 (32 oz) container Greek Yogurt (I use Nonfat. This is approximately a Litre)
2-3 Small Cucumbers, Shredded (or 1 Very Large one)
2-3 teaspoons Garlic Salt (to taste)

Now, I know what some of my readers are saying, "But MY Yiayia uses (insert ingredient here: Dill, Mint, Oil, Vinegar, Lemon Juice, Sheep Yogurt, FRESH Garlic, etc)"

That's the beauty of a recipe like this one. As a traditional recipe, every family has its own wonderful variations! But once you have the basic formula - it's oh so easy to change it up to match your family's taste!

Καλί Όρχεξι! (Enjoy!)

Try this delicious Dip/Sauce with any or all of the following favorites:





Greek Souvlaki at Home
Greek Skillet Chicken
Bulgur Pilaf ( Pourgouri )
Greek Stuffed Veggies ( Gemista )
Mushroom Kabobs, Grilled ( Manitarakia )
Orzo Pilaf
Greek Inspired Oven Fries
Rosemary Roast Potatoes in the Slow Cooker


This recipe is being shared on:
Tasty Tuesdays 
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