Incan Quinoa Delight

6 servings, about 2 cups each

Prep + Cook = 30 minutes

Scramble subscriber extraordinaire, Michele Houghton, sent me her healthy and flavorful quinoa salad recipe.  This dish would be great for a picnic or potluck, especially if you can find the Inca Red quinoa, sold by Ancient Harvest (I was shocked my local grocery store actually sells it).  Quinoa is an ancient Incan whole grain that’s hot right now because it’s so healthy and cooks quickly.  If you haven’t tried it yet this is a great way to dive in.  Serve it with tortilla chips and salsa and sliced avocados. 

1 cup quinoa (Inca Red if you can find it)

2 ears corn (or use 1 ½ cups  canned or frozen corn kernels)

½ yellow or white onion, finely diced

1 green pepper, finely diced

1 tomato, diced

15 oz. canned black beans, drained and rinsed

4 oz. canned sliced olives, drained

¼ cup fresh cilantro and/or chives, chopped

¼ cup olive oil

1 lemon, juice only

½ tsp. salt

½ tsp. black pepper

¼ tsp. garlic powder

½ tsp. ground coriander

½ tsp. ground cumin

1 tsp. honey or Agave nectar

Combine the quinoa and 2 cups water in a heavy pot with a lid.  Bring it to a boil, cover the pot, reduce the heat and simmer it for 10 minutes.  Remove it from the heat and let it sit for 5 more minutes.  Lift the lid and fluff the quinoa. 

Meanwhile, steam the corn in the microwave or on the stovetop for 3 – 4 minutes, let it cool for a few minutes, and slice the kernels off of it. 

In a large serving bowl, combine the onions, peppers, tomato, beans, olives, corn, and cilantro and/or chives.  In a large measuring cup or bowl, combine the oil, lemon juice, salt, pepper, garlic powder, coriander, cumin and honey or Agave nectar. 

Add the quinoa to the serving bowl with the vegetables and toss it all with the dressing.  Serve it immediately or refrigerate it for up to 3 days. 

Kung Pao Chicken

Prep + Cook = 25 minutes

6 servings

I used to make a spicy version of Kung Pao chicken that Andrew and I loved, but it’s definitely too hot for most kids, including our daughter Celia whose tongue seems to feel more pain than the rest of her family members’.  This version is a little sweeter and just a tad spicy, though you can definitely crank up the heat with extra chilies.  Serve it with steamed rice and steamed broccoli. 

¼ cup reduced-sodium soy sauce

1 Tbsp. mirin or Chinese rice wine

1 Tbsp. cornstarch

3 Tbsp. Asian sweet chili sauce (also called Mae Ploy) (sold at Trader Joe’s or International section of supermarkets)

¼ tsp. crushed red pepper flakes or Asian chili garlic sauce (optional, for extra heat)

1 Tbsp. canola or vegetable oil

1 - 1 ½ lb. boneless, skinless chicken breasts, diced

1 tsp. minced garlic (1 – 2 cloves)

½ white onion, diced

2 red bell peppers, seeded and diced

¼ cup roasted peanuts

In a large measuring cup or medium bowl, whisk together the soy sauce, rice wine or mirin, cornstarch, and Asian sweet chili sauce (and optional crushed red peppers or Asian chili garlic sauce).  Set it aside.

In a large nonstick skillet or wok, heat the oil over medium to medium-high heat.  Add the chicken and stir-fry it for about 3 minutes until the outsides turn white.  Add the garlic, onions and peppers and continue to stir-fry the mixture for about the more minutes until the peppers are tender-crisp.  Add the reserved sauce and peanuts and cook it for 1 – 2 minutes until it is heated through and the chicken and vegetables are coated.  Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.