Vegan Avocado, Chard & Asparagus Quinoa

I thought to come back from my posting hiatus with an amazing recipe. Since summer is right around the corner I've been experimenting with good pot-luck dishes and salads. This dish features my favourite local winery's Pinot Noir vinegar. If you haven't had their wine, I strongly suggest you pay them a visit. You will not be disappointed! Flat Rock Cellars is located on the Beamsville Bench.

This recipe I found online while looking for vegan dishes that were packed with protein and low in WW points. I've tweaked it a bit, so here is my rendition.

Vegan Avocado, Chard & Asparagus Quinoa

Ingredients:

2 cups cooked quinoa
2 cups swiss chard
1 small red onion
10-12 stems of asparagus
2 tbsp quality olive oil
1 ripe avocado
1 tsp salt
3 tbsp's of Flat Rock Cellars - Pinot Noir Vinegar (or any other quality vinegar you can find).

Directions:

Cook the quinoa. Saute the asparagus, onion and chard in one tablespoon olive oil until cooked. In a small glass or jar mix the other tablespoon of olive oil and vinegar together. Once everything is ready mix the quinoa, asparagus, chard, and vinaigrette in a large bowl with the avocado. Season with salt.

This recipe makes 2.5 large servings. For each full serving it is only 10 PP+.

Enjoy!

Quinoa and Black Beans

I hope you are all ready for a party in your mouth - because that is exactly what this dish is. All I can say is YUM!

My Naturopath had me start a gluten free diet this week to help deal with some minor ailments I am working on. I was really put off at first, because carbs and everything gluten is my addiction. I've had a serious food addition most of my adult life and the thought of giving it up almost devastated me. But, after hearing all of the health benefits and talking to a couple gluten free friends I knew I wanted to commit to this.

I'm happy to have a husband that cares and supports any wellness journey I take. And to my surprise I came home to this dish he researched and made for me tonight. I went back for seconds because I've never had quinoa with this much flava-flav before.

 

Quinoa and Black Beans

Ingredients:

1 tsp EVOO
1 small chopped onion
3 cloves minced garlic
3/4 cup uncooked quinoa
1 1/2 cup vegetable broth
1 tsp ground cumin
1/4 tsp cayenne powder
1 cup frozen corn kernels
1 can black beans, drained and rinsed
1/4 cup chopped, fresh cilantro
salt and pepper to taste

Directions:

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

 

 

He served this side-dish with a lean cut of steak that was broiled in the oven.

Friday night gluten free perfection!

Enjoy!