Veggie Packed Quinoa

From http://greatist.com/eat/recipes/veggie-packed-quinoa
BY DANIELLE KARAGANNIS
Serves 2 as a side dish or 1 as a main dish

Combined with any veggie blend, quinoa transforms from a bland side dish to the sparkling main event. With this healthy blend of green veggies and protein-packed chick peas, this quinoa dish is a great healthy alternative to overly-starchy sides.

Ingredients
1 c of quinoa
1/2 bag of fresh spinach leaves (6-8oz)
1/2 c onions, chopped
1 can chickpeas
4 fresh mushrooms, sliced

Dash of desired seasoning (we like a little Sriracha, curry powder, paprika, or oregano)

Directions

1. In a medium saucepan, bring quinoa and 2 cups of water to a boil. Then turn to simmer and continue cooking, covered, until water is absorbed (about 10 to 15 minutes).
2. While quinoa is cooking, sauté spinach, onions, chickpeas, and mushrooms in a skillet with a drizzle of olive oil.
3. As vegetables are sautéing, add seasoning of choice and mix well.
4. When quinoa is cooked, add to the skillet with veggies and stir until well combined.

CURRIED LENTILS WITH BUTTERNUT SQUASH

CURRIED LENTILS WITH BUTTERNUT SQUASH

Published 09/10/2007 Runner's World Magazine
1 cup dry lentils

1 small butternut squash
1 tablespoon olive oil
1 tablespoon curry powder
1 teaspoon grated gingerroot
1 teaspoon chili powder
Salt and pepper to taste
1/4 cup shredded coconut (optional)

Spray a two-quart baking dish with cooking spray and set aside. Pour the lentils into a deep pot and cover with cold water. Bring the water to a boil, reduce the heat, and add raw chunks of the squash (go ahead and leave the skin on to add nutrients and texture to the dish). Simmer until the squash is soft (about one hour). Remove the pot from the heat, drain, and set aside. With tongs, pull out the chunks of squash and mash them roughly, skins and all, with a fork, ricer, or potato masher.

Preheat the oven to 400°F. In a large bowl, mix the drained cooked lentils and mashed squash with the olive oil and all the spices (including the salt and pepper). Spoon the mixture into the baking dish. At this point, you can cover the dish and refrigerate it for a few hours or even overnight. When you're ready, bake until piping hot, which will be about 20 minutes if you're putting it into the oven right after mixing it or 25 to 30 minutes if it's been refrigerated. Serve warm, garnished with shredded coconut if you like and with a serving of wild greens, such as blanched chard. Serves two as a hearty main dish or four as a side dish.

Calories: 530
Protein: 32 g
Carbs: 94 g
Fat: 8 g

Rosemary Roasted Red Potatoes

Rosemary Roasted Red Potatoes
From Desperation Dinners - SD Union-Tribune 8/8/07
6 servings
Ingredients:
1 1/2 lbs. small red potatoes
1 T cornstarch
2 t dried rosemary
1 t garlic powder
1/4 t salt
1/8 t black pepper
2 T vegetable oil

1. Preheat the oven to 450 degrees. Rinse and quarter the potatoes. (Make sure the pieces are fairly uniform, about 1 inch.)
2. Place the potatoes in a large zipper-top bag with the cornstarch, rosemary, garlic powder, salt, and pepper. Shake well to coat. Transfer the potatoes to a large baking pan and spread them in a single layer.
3. Drizzle the oil over the potatoes and bake for 30 minutes, stirring once halfway through. Serve immediately.

127 calories (33% from fat), 5 g fat, 0mg cholesterol, 2 g protein, 20g carbohydrates, 2g dietary fiber, 104mg sodium