Guest guest Posted September 3, 2006 Report Share Posted September 3, 2006 okay! here's a recipe that i found in " delicious " magazine. (it's the magazine that is given out for free at the checkout line in health food stores) " grilled vegetable and quinoa salad " 1 cup quinoa, uncooked 2 cups vegetable stock 1 cup of grilled veggies (i use more) 1 tbsp. parmesan cheese salt & pepper to taste marinade 1/4 cup olive oil (i use less) 1/8 tsp. dried basil 1/8 tsp. dried oregano 1/8 tsp. fresh thyme (i use dry) 1/8 tsp. fresh rosemary (i use dry) 1 tsp chopped garlic (i personally use more spices...1/4-1/2 tsp) grilled veggies 1 med. zucchini, cut lengthwise 1 med. yello squash, cut lengthwise marinade (recipe above) 1 tbsp. garlic cloves, roasted 1 tbsp. shallots, roasted make marinade, cut zucchini, squash & tomatoes...add to the marinade. roast garlic and shallots 8-10 minutes @ 350 degrees, let cool, chop coarsely. grill the veggies (or under broiler) then cut into 1 " pieces. cook quinoa in stock (rinse first!) simmer abt. 20 minutes. let quinoa cool a bit then add vegetables and cheese. season with salt and pepper. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2006 Report Share Posted September 4, 2006 Sounds good! Any idea what might perk it up for those who don't use cheese?sharongollumhansen <sharongollumhansen wrote: okay! here's a recipe that i found in "delicious" magazine. (it's the magazine that is given out for free at the checkout line in health food stores)"grilled vegetable and quinoa salad"1 cup quinoa, uncooked2 cups vegetable stock 1 cup of grilled veggies (i use more)1 tbsp. parmesan cheesesalt & pepper to tastemarinade1/4 cup olive oil (i use less)1/8 tsp. dried basil1/8 tsp. dried oregano1/8 tsp. fresh thyme (i use dry)1/8 tsp. fresh rosemary (i use dry)1 tsp chopped garlic(i personally use more spices...1/4-1/2 tsp)grilled veggies1 med. zucchini, cut lengthwise1 med. yello squash, cut lengthwisemarinade (recipe above)1 tbsp. garlic cloves, roasted1 tbsp. shallots, roastedmake marinade, cut zucchini, squash & tomatoes...add to the marinade. roast garlic and shallots 8-10 minutes @ 350 degrees, let cool, chop coarsely. grill the veggies (or under broiler) then cut into 1" pieces. cook quinoa in stock (rinse first!) simmer abt. 20 minutes. let quinoa cool a bit then add vegetables and cheese. season with salt and pepper. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2006 Report Share Posted September 4, 2006 How about adding some lemon juice? Allison Gail Shapiro Sep 3, 2006 8:15 PM Re: i'll start... Sounds good! Any idea what might perk it up for those who don't use cheese?sharongollumhansen <sharongollumhansen wrote: okay! here's a recipe that i found in "delicious" magazine. (it's the magazine that is given out for free at the checkout line in health food stores)"grilled vegetable and quinoa salad"1 cup quinoa, uncooked2 cups vegetable stock 1 cup of grilled veggies (i use more)1 tbsp. parmesan cheesesalt & pepper to tastemarinade1/4 cup olive oil (i use less)1/8 tsp. dried basil1/8 tsp. dried oregano1/8 tsp. fresh thyme (i use dry)1/8 tsp. fresh rosemary (i use dry)1 tsp chopped garlic(i personally use more spices...1/4-1/2 tsp)grilled veggies1 med. zucchini, cut lengthwise1 med. yello squash, cut lengthwisemarinade (recipe above)1 tbsp. garlic cloves, roasted1 tbsp. shallots, roastedmake marinade, cut zucchini, squash & tomatoes...add to the marinade. roast garlic and shallots 8-10 minutes @ 350 degrees, let cool, chop coarsely. grill the veggies (or under broiler) then cut into 1" pieces. cook quinoa in stock (rinse first!) simmer abt. 20 minutes. let quinoa cool a bit then add vegetables and cheese. season with salt and pepper. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2006 Report Share Posted September 4, 2006 Hi there, I'm new to this list & I think sharing recipes is a great idea. Here's one for pumpkin and chickpea balls. I haven't really put quantities because I do it according to how it looks & tastes. Soak 1-2 cups of chickpeas overnight, then cook until very soft. Chop up a pumpkin into small cubes. Roast it in a baking tray with olive oil, chopped fresh ginger, ground ginger, ground coriander and salt and pepper. Combine the chickpeas and the pumpkin in a large bowl. Add more fresh ginger, ground ginger, ground coriander and some fresh coriander (cilantro). Mash all together. Form into balls and coat with sesame seeds. Place on a baking tray and bake for about half an hour at 180 degrees Celsius/350 degrees Farenheit. Serve with a sauce of your choosing: I find a tomato sauce, chilli sauce or tahini work well. It takes a while with all the roasting but I think worth it! Nicola Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2006 Report Share Posted September 5, 2006 i often will add nutritional yeast to receipes that require cheese...i like alison's idea of adding lemon juice even better...sharon , Gail Shapiro <weedabutt wrote: > > Sounds good! Any idea what might perk it up for those who don't use cheese? > > sharongollumhansen <sharongollumhansen wrote: okay! here's a recipe that i found in " delicious " magazine. (it's > the magazine that is given out for free at the checkout line in > health food stores) > > " grilled vegetable and quinoa salad " > > 1 cup quinoa, uncooked > 2 cups vegetable stock > 1 cup of grilled veggies (i use more) > 1 tbsp. parmesan cheese > salt & pepper to taste > > marinade > 1/4 cup olive oil (i use less) > 1/8 tsp. dried basil > 1/8 tsp. dried oregano > 1/8 tsp. fresh thyme (i use dry) > 1/8 tsp. fresh rosemary (i use dry) > 1 tsp chopped garlic > (i personally use more spices...1/4-1/2 tsp) > > grilled veggies > 1 med. zucchini, cut lengthwise > 1 med. yello squash, cut lengthwise > marinade (recipe above) > 1 tbsp. garlic cloves, roasted > 1 tbsp. shallots, roasted > > make marinade, cut zucchini, squash & tomatoes...add to the > marinade. roast garlic and shallots 8-10 minutes @ 350 degrees, let > cool, chop coarsely. grill the veggies (or under broiler) then cut > into 1 " pieces. cook quinoa in stock (rinse first!) simmer abt. > 20 minutes. let quinoa cool a bit then add vegetables and cheese. > season with salt and pepper. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2006 Report Share Posted September 5, 2006 -this sounds great! pumpkins will be in season soon! -- In , " Nicola Paton " <nic_paton wrote: > > > Hi there, > > I'm new to this list & I think sharing recipes is a great idea. Here's one > for pumpkin and chickpea balls. I haven't really put quantities because I do > it according to how it looks & tastes. > > Soak 1-2 cups of chickpeas overnight, then cook until very soft. > > Chop up a pumpkin into small cubes. Roast it in a baking tray with olive > oil, chopped fresh ginger, ground ginger, ground coriander and salt and > pepper. > > Combine the chickpeas and the pumpkin in a large bowl. Add more fresh > ginger, ground ginger, ground coriander and some fresh coriander (cilantro). > Mash all together. > > Form into balls and coat with sesame seeds. Place on a baking tray and bake > for about half an hour at 180 degrees Celsius/350 degrees Farenheit. > > Serve with a sauce of your choosing: I find a tomato sauce, chilli sauce or > tahini work well. > > It takes a while with all the roasting but I think worth it! > > Nicola > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2006 Report Share Posted September 5, 2006 Yum! lemon is good on everything!alschacht wrote: How about adding some lemon juice? Allison Gail Shapiro Sep 3, 2006 8:15 PM Re: i'll start... Sounds good! Any idea what might perk it up for those who don't use cheese?sharongollumhansen <sharongollumhansen wrote: okay! here's a recipe that i found in "delicious" magazine. (it's the magazine that is given out for free at the checkout line in health food stores)"grilled vegetable and quinoa salad"1 cup quinoa, uncooked2 cups vegetable stock 1 cup of grilled veggies (i use more)1 tbsp. parmesan cheesesalt & pepper to tastemarinade1/4 cup olive oil (i use less)1/8 tsp. dried basil1/8 tsp. dried oregano1/8 tsp. fresh thyme (i use dry)1/8 tsp. fresh rosemary (i use dry)1 tsp chopped garlic(i personally use more spices...1/4-1/2 tsp)grilled veggies1 med. zucchini, cut lengthwise1 med. yello squash, cut lengthwisemarinade (recipe above)1 tbsp. garlic cloves, roasted1 tbsp. shallots, roastedmake marinade, cut zucchini, squash & tomatoes...add to the marinade. roast garlic and shallots 8-10 minutes @ 350 degrees, let cool, chop coarsely. grill the veggies (or under broiler) then cut into 1" pieces. cook quinoa in stock (rinse first!) simmer abt. 20 minutes. let quinoa cool a bit then add vegetables and cheese. season with salt and pepper. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2006 Report Share Posted September 5, 2006 This sounds great. I'm going to try it with butternut squash since I have a few sitting around. I'm soaking 3 cups of beans now, I'll cook them all up tomorrow and use some for this recipe and just have the others frozen for emergencies. Thanks! Heather , " Nicola Paton " <nic_paton wrote: > > > Hi there, > > I'm new to this list & I think sharing recipes is a great idea. Here's one > for pumpkin and chickpea balls. I haven't really put quantities because I do > it according to how it looks & tastes. > > Soak 1-2 cups of chickpeas overnight, then cook until very soft. > > Chop up a pumpkin into small cubes. Roast it in a baking tray with olive > oil, chopped fresh ginger, ground ginger, ground coriander and salt and > pepper. > > Combine the chickpeas and the pumpkin in a large bowl. Add more fresh > ginger, ground ginger, ground coriander and some fresh coriander (cilantro). > Mash all together. > > Form into balls and coat with sesame seeds. Place on a baking tray and bake > for about half an hour at 180 degrees Celsius/350 degrees Farenheit. > > Serve with a sauce of your choosing: I find a tomato sauce, chilli sauce or > tahini work well. > > It takes a while with all the roasting but I think worth it! > > Nicola > Quote Link to comment Share on other sites More sharing options...
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