Tag Archives: quinoa

Yummy Breakfast Quinoa with Fruit

breakfastquinoawithfruit

by Allison Quinones of Plant Based Pulse

by Allison Quinones of Plant-Based Pulse

Over the years, my breakfast has evolved from Kashi Cereal to plain old boring hot oatmeal with a tablespoon of brown sugar. As I became more health conscious, I started to be more mindful about what I put into my body first thing in the morning.

This recipe that I featured in the iGnite 10-Day Reboot blog features quinoa, but anyone making this recipe should keep in mind that ANY grain or complex carbohydrate can work in place of quinoa. I love quinoa because it is a complete protein, and as a plant-based vegan I take any complete proteins I can get. Not to mention, quinoa is great for my digestive system.

I have found that quinoa is cheapest at Sprouts, and I typically use whatever fruit is in season or whatever I have that is frozen. On the weekends I typically cook 1 cup of quinoa and divide that 5-6 ways equally throughout the week. If you were going to make one serving, I would cook only 1/4 cup of quinoa, which would come to about 1/2 – 3/4 cup cooked.

Keep in mind this is ALL customizable based on what you have on hand. When I’m feeling extra energetic in the kitchen, I prepare a week’s worth ahead of time in a jar and store it in the refrigerator. This recipe contains all the macronutrients but can be adjusted for anyone’s nutritional needs. I find that my protein powder and fruit give it the sweetness I prefer, but adding your own sweetener such as 1 tsp. of maple syrup would suffice as well.

Breakfast Quinoa with Fruit

Serves 1

Ingredients
1/2 cup cooked quinoa (or oats, buckwheat groats, farro, etc.)
1/2 cup thawed frozen blueberries
3-4 sliced strawberries
1/2 cup non-dairy milk
1/4 cup So Delicious Coconut Yogurt Plain Unsweetened (optional)
1 Tbs ground flax seed
1 Tbs ground sprouted chia seeds (or whole)
1 Tbs hemp seeds
1 Tbs plant-based vanilla protein powder (optional, I use Garden of Life)
1 tsp maca powder
Top with any of the following: nuts, granola, raw unsweetened coconut flakes, Tbs. coconut butter, Tbs. almond butter

Instructions
Combine all ingredients (except topping) in a bowl, mix until all the ingredients have been equally distributed. Enjoy cold. Will keep in refrigerator for up to 5 days.

Note: I often rotate half of a sliced banana, half of a peach, cooked apples, dried mulberries, or mango as my fruit in this dish. If you eat dairy, try adding plain unsweetened Greek yogurt in place of the Coconut Yogurt.

Inspiration for Additional Variations:

Examples of additional variations of the breakfast bowl Allison has enjoyed making

Additional variations of the breakfast bowl that Allison enjoys


Allison Quinones is the blogger behind Plant-Based Pulse. She lives with her husband in Austin, Texas, where together they cook, write and remake recipes, eat plant-based food, train, and compete in triathlons. Allison is passionate about health, wellness, and nutrition and writes her blog as a resource for those trying to find a healthier lifestyle.
Check out more of Allison’s wonderful recipes and blog here

Go-To, Healthy Summer Dinners

We all get into routines when it comes to at-home cooking. It’s simply a lot of effort tracking down new recipes and thinking of new things to cook, right? We couldn’t agree more, so we asked the iGnite Leaders for some of their favorite go-to dinners to provide you with fresh inspiration for healthy dinners to prepare at home. No more boring dinners!

Neissa Neissa’s Pick: Salmon + Quinoa + a Big Delicious Green Salad

Molly Molly’s Pick: Quesadillas Loaded with Veggies
(recipe below)

Kathleen Kathleen’s Pick : Turkey Burgers and Corn Salad
(recipes below)

Cary Fyfe Cary’s Pick: Tilapia (olive oil and lemon) + Roasted Mixed Potatoes (regular and sweet) + Spinach/Arugula  Salad with Pecans & Sweet Yellow Tomatoes (…and a brownie for dessert!)

 Amy’s Pick: Chilled Gazpacho + Pistachio Spinach Salad + Crusty  Olive Bread
(recipes below)

Catherine Hearn Catherine’s Pick: Roasted Chicken Breast + Baked Sweet Potatoes with  Oregano + Kale Salad with chopped Walnuts & Dried  Cranberries
(recipes below)

FEATURED RECIPES: 

Photo: Southern Living

Photo: Southern Living

Kathleen’s Summer Go-To: Turkey Burgers and Corn Salad
“Really fast & easy!”

TURKEY BURGERS
2 lb. Italian Seasoned Ground Turkey (two 1 lb.pkgs from grocery store)
Chopped Red Onion
2 Cups Chopped Spinach (I just use the frozen package and thaw it)

  1. Mix all together and make burgers!
  2. Cook in oven or on Grill.

CORN SALAD
3 Cans Shoe Peg Corn
3 Cans Black Beans drained and rinsed
1 Chopped Red Pepper
1 bunch Chopped Cilantro
1 bunch Chopped Green Onions
Salt and Pepper
DRESSING: 1/2 c. Red Wine Vinegar and 1/2 c. Olive Oil mixed together– just pour over and chill!!

Amy’s Go-To: A big healthy bowl of chilled Gazpacho along with Pistachio Spinach Salad and Crusty Olive Bread

Photo: cookistry.com

Photo: cookistry.com

WHOLE FOODS GAZPACHO
1 large onion
1 1/2 lbs. tomatoes, seeded
2 large cucumbers, seeded
1 medium red pepper, seeded
1/2 cup fresh cilantro (I like more!)
1/4 cup extra-virgin olive oil
1 1/2 cups tomato puree
1 cup tomato juice
1 Tbls. lemon juice
Salt and freshly ground white pepper to taste
1/8 cup good quality balsamic vinegar

  1. Combine the olive oil, tomato puree, tomato juice, and lemon juice in a large bowl.
  2. Pour half the liquid ingredients into a Vitamix or blender and add half the onion, tomatoes, pepper and cilantro, roughly chopped. Pulse to chop coarsely. Repeat with the remaining vegetable and liquid ingredients.
  3. Combine both batches in a large container.
  4. Add salt and pepper to taste, and blend in the balsamic vinegar.
  5. Refrigerate for at least 4 hours, but preferably overnight.
  6. Add fresh cilantro before serving and drizzle some good quality extra virgin olive oil over the top (optional.)

SPINACH SALAD WITH PISTACHIOS (easy, healthy and Paleo-friendly)
5 ounces baby spinach
1/2 cup roasted pistachios
1/2 cup dried cherries
MUSTARD ORANGE DRESSING
2 Tbls. olive extra virgin olive oil
1 Tbls. balsamic vinegar
1 Tbls. orange juice, freshly squeezed
1 tsp. dijon mustard

  1.  In a large salad bowl, toss together spinach, pistachios and cherries
  2. In a jar, combine olive oil, vinegar, orange juice, mustard and shake well
  3. Drizzle the dressing over the salad
  4. Toss and serve
Photo: allrecipes.com

Photo: allrecipes.com

Catherine’s favorite: EASY BAKED SWEET POTATOES WITH OREGANO
(Makes 4 servings)

2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper

  1. Preheat oven to 350 degrees F. Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
  2. Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
  3. Bake in a preheated 350 degrees F oven for 60 minutes or until soft.
Photo: myrecipes.com

Photo: myrecipes.com

Molly’s quick & easy go-to: QUESADILLAS LOADED WITH VEGGIES
Corn tortillas
Refried black beans
Any and all veggies….spinach, onion, bell pepper, avocado (or pre-made  guacamole)
Salsa
Cheese to your liking
Add any other protein you’d like (preferably a lean protein such as chicken, shrimp, etc.)

What are YOUR favorite healthy summer dinners? Leave a comment and share your ideas