Quinoa, Sweet Potato, and Zucchini Soup. Easy, Filling, and Delicious! (And GF and Vegan!)

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Friends, today I’d like to share a tasty, easy, and hearty soup that’s been a a hit in my house. It’s easily made with whatever veggies you have a round the house and the quinoa makes it a great source of protein. Also, sweet potatoes are magical. Let’s just acknowledge that now.IMG_9223IMG_9229

What you need:

1 large onion, chopped

1-2 large carrots, chopped

1 large or 2 small sweet potatoes, chopped

4 cloves of garlic, chopped

1 inch piece of beautiful, gorgeous fresh ginger chopped

3 Tbsp Olive oil

1.5 cups quinoa

3 cups spinach, kale, chard, or whatever green you have on hand, cut into bite-sized pieces

1 large zucchini, chopped

1 can diced tomatoes (I used a 15 oz can)

8 cups of water or low-sodium veggie broth

1 Tbsp cumin

1 tsp thyme

A dash of paprika to taste is also luscious in here

salt and pepper to taste.IMG_9222What to do:

Put the olive oil, onion, garlic, ginger, carrot and sweet potato in a large soup pot on medium heat and sautee until soft and slightly brown. Once browned, add cumin and tomatoes. Stir for 1-2 minutes, then add water and bring to a boil.

Once the water is boiling, add the quinoa, cover and let cook for about 30 minutes until the quinoa is ready. Reduce heat and add the zucchini and let the pot simmer for a few minutes. Add greens and your salt and pepper just prior to serving. IMG_9219

This soup keeps very well in the fridge, but just remember that the quinoa will soak up some of the water during storage. I just add a little water right before reheating to keep it good and brothy. Eat up and enjoy! 🙂

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Millet-Quinoa-Rainbow-Veggie Salad of Happiness (in F Major)

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This name sounds ridiculous, I know. We debated both what the name should be and what note it would be for awhile and never really came up with a great name (as evidenced by the above, which while not concise, it is accurate), but did decide that F Major was definitely the note. G Major was the other option, both would work. That led to playing notes on the iphone to double check. What you can do on an iPhone is amazing. Yeesh. For those of you who don’t know me, yes, you are correct, I ere on the side of nerd. For those of you who do know me, you knew that already and are shaking your heads at my nerdiness.

Anyway, I digress. This meal was inspired by my need for color on another grey Seattle day, and by the abundance of absurdly beautiful veggies in my kitchen from Full Circle Farms. It incorporates a mix of veggies, fruit, and whole grains that may sound a little strange, but they work together like….like….well, it’s late and I can’t think of anything specific, so I’ll say it’s like something really delicious, filling, easy, and nutritious. It’s a magical and happy salad, and it will be repeated.

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SO. To make you need (and this makes about 6-8 servings):

1 butternut squash, cubed and roasted

1 celery root, diced and roasted

1 bunch rainbow chard, stems chopped and set aside, leaves sauteed

1/2 red onion, chopped

6 cloves of garlic, minced

1 apple, chopped

1 cup of millet

1 cup of quinoa

1 cup of black beans

1 tomato, chopped

handful of fresh parsley, chopped

knob of coconut oil

2 tbsp olive oil

salt and pepper

For dressing:

1 1/2 Tbsp whole grain mustard

1 Tbsp grapeseed oil

3 Tbsp champagne vinegar

small handful fresh parsley, chopped

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To start, slice your squash, scoop out the seeds, and chop. Peel and chop the celery root. Toss both with olive oil, salt and pepper. Spread onto baking sheets and roast at 450 until golden brown on outside and cooked through.

To prepare your grains, bring 4 cups of water to a boil with chopped parsley. When boiling, add quinoa and millet, boil for 1 minute and reduce heat and simmer til cooked (about 20 min).

Place onion and garlic in a pan with coconut oil on medium-high heat. When onions browned and softened, add chard leaves along with 5 Tbsp water. Cover and cook for 2-3 minutes, remove lid, and saute.

Add squash, celery root, grains, greens, onions, and garlic to a large bowl along with tomato, apple, and black beans. Whisk together dressing and pour over salad and stir together. Garnish with avocado, and bask in the warm deliciousness of what you just made.  Also, keep away from hyper-focused dog in background. 🙂

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Stuffed Pepper Delight

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I’ve been staring at one ugly buddy in my fridge for the past 5 days, wondering what to do with it. His name is celeriac, and I keep hearing how awesome he is, but I didn’t really know how to make it work. Thanks to an article from NPR, today I got a spark of inspiration. Peppers, celeriac, some nice, fresh cilantro….yes, oh yes, the peppers will be stuffed.

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What else did I have on hand, you ask? Pinto beans, quoinoa, avocado, some manchego cheese, and beautiful, beautiful braising greens from Full Circle Farms.  These peppers at least got to be eaten knowing they brought ridiculous deliciousness to my belly.

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What you need: Serves 2

2 red peppers

grapeseed oil

1 celeriac (celery root) out knobs removed and chopped

1 avocado

1 cup of pinto beans (soaked and cooked, or use canned if you’re in a hurry)

Handful of fresh cilantro, chopped roughly

1 cup quinoa, dry

2 cups of H2O

1/4 red onion (I cooked it into the quinoa)

A  small amount of cheese, grated (omit if you’re doing this vegan style)

2 cups of greens (mustard greens, kale, chard, collards, spinach etc)

Chicaoji sauce – raw cacao, chipotle, goji berries, magic

Goat yogurt  (omit if you’re going vegan)

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First prepare the quinoa by placing chopped onion in a pot, and saute with grapeseed or coconut oil until softened and slightly brown. Add two cups of water, and  bring to boil. Add quinoa and cilantro, reduce heat, and cook until done (about 20 min). Set aside.

Turn the oven on to 450 degrees. Add chopped celeriac to bowl and toss with grapseed oil, sea salt, and pepper. Spread onto baking sheet, and bake until soft and slightly brown (about 35 min).

Saute the greens over medium-high heat with 1 tbsp of grapseed oil a handful of water, a few chili flakes if you like (I do), sea salt and pepper, along with a good squirt of lemon or lime.

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When all that’s done, mix quinoa, beans, celeriac, greens, and chicaoji sauce in a bowl with a few more squirts of lemon or lime. Slice your peppers in half and place in a baking dish. Fill peppers with stuffing and add a 4 tablespoons of water to the bottom of the dish.

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Bake at 450 degrees for about 15 minutes, until peppers are slightly soft. Top with avocado, goat yogurt, and serve!

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