Weekly Dish: Quinoa Bowl

Well, well, well… what do you know… I figured out how to take my own pictures of recipes instead of posting others (though I always link back to them, anyway).

This picture was kind of out of necessity, though, because it wasn’t a recipe. My own creation. Husband loved it. 4 year old loved it. Even 1 year old who will eat ANYTHING on the ground but when you try to feed her from the table, she doesn’t want it… Even she loved it.

It is highly versatile so really, add whatever you want/have on hand! This is what I did for this recipe. You can always use more or less of the ingredients, as desired; I just used what I had in the house.


3 C Quinoa
6 C Water
1 boneless-skinless chicken breast
2 red peppers
1 onion
1 head of broccoli
1 cup feta cheese
1/4 cup parmesan cheese
1/4 cup pine nuts
1/8 cup Apple Cider Vinegar
1/8 – 1/4 C Extra Virgin Olive Oil
1 Tablespoon Worcestershire Sauce
1 Tablespoon Soy Sauce

Rinse Quinoa to remove the bitter taste, then put it pot or dutch oven with double the amount of water or chicken/vegetable broth. Bring to boil, reduce to simmer until all the water is gone and quinoa is done.

Meanwhile, cook chicken breast in a Tablespoon or two of Olive Oil. Season with salt and pepper. Cook over Medium High in skillet on each side until browned. 3-4 minutes on each side? Remove from pan, set aside to rest for 10 minutes. Then dice or shred.

Steam broccoli head and chop into small pieces.

Dice red pepper and onion. Add to skillet you cooked chicken in with a little bit more olive oil, another Tablespoon. Cook over medium high until caramelized and tender.

Toast pine nuts in a dry skillet over medium heat, just until lightly browned.

Add feta cheese crumbles and all above ingredients.

Pour ACV, Olive Oil, Soy Sauce, Worchestershire, season with salt and pepper. Taste and adjust seasonings.


Low-Carb Salmon Cakes

Husband is eating low carb for a while while he slims down to where he wants to be. Not totally carb-free, but just low carb as in no toast with his eggs, no bun with his burger, and no sugar! He’s doing really well and I thought I would help him along by making these Salmon Cakes that don’t have any fillers in them like bread crumbs. I always use leftover pieces of sprouted whole wheat bread that I crumble in a food processor, never white bread crumbs, but still, it is nice to have a few meals without grains in them.
  • 1 14.75-oz Can Wild-caught Salmon (Or an equivalent amount of fresh or frozen wild-caught salmon)
  • 1 Carrot, peeled and diced small or minced
  • 1 Celery Stalk, diced small or minced
  • 3 Cloves Garlic, minced
  • 2 Tablespoons Dried Parsley
  • 3 Eggs from Pastured Hens
  • 1 Celery Stalk
  • ┬╝ Teaspoon Cayenne Pepper
  • Unrefined Sea Salt to Taste
  • Coconut Oil for Frying

Heat the oil in a pan, and fry the onions, carrots, garlic and celery.

Mix together vegetables, parsley, paprika, salmon and eggs until well blended.

Form 8 patties and gently fry them in a tablespoon or so of coconut oil, gently turning them when one side is done.

Serve warm and with yogurt-mustard dipping sauce. (Kids can dip them in yogurt or ketchup or BBQ sauce)


  • 1 Cup Whole-Milk Yogurt
  • 1-3 Tablespoons or so (to desired taste) Brown or Spicy Mustard
  • chopped fresh parsley or chives (optional)

Lentil Hamburger Casserole

Just about every week I try a new recipe. Sometimes they are good, once in a while they really bomb. This one was good… for a dirt cheap meal that is quick and easy.

This isn’t really a casserole because you don’t bake it after its assembled so it’s kind of ┬ájust a bowl of slop (I’m great at marketing, aren’t I?) but the flavors are really great.

Lentil Hamburger Casserole

2 Cups Lentils

1 Quart Water

1 Bay Leaf

1 pound ground beef

1 large onion, diced

1 8oz. can tomato sauce

2 teaspoons salt

1 teaspoon vinegar

1/2 teaspoon pepper

1/4 teaspoon dried basil

1/4 teaspoon dry mustard

In a large saucepan over Medium heat, bring to boil lentils, 1 quart water and bay leaf. Reduce heat, cover; simmer 30 minutes or until lentils are tender.

Meanwhile, in large skillet, saute beef and onion until meat is cooked through. Drain lentils, reserving liquid.

If necessary, add water to make 1 C liquid. Discard bay leaf. Stir lentils and liquid into meat mixture. Add remaining ingredients. Stir well.

Serves 6.

Blender Pancakes

This recipe is one of our favorites! We have it once a week, at a certain 3 year old’s request! This can also be made into waffles. (Waffle batter is better slightly thinner, so add a little more buttermilk.)

1. Place in blender and blend at highest speed for 3 minutes:

  • 1 1/2- 1 3/4 C. Buttermilk
  • 2 T. Olive Oil
  • 1 tsp. Vanilla Extract
  • 1 1/2 C. Brown Rice or Uncooked Rolled Oats (or other grain variation)*

The batter should always swirl about a vortex in the blender. If it doesn’t go smoothly, slowly add more buttermilk until the hole re-appears.

2. Cover blender and let stand at room temperature overnight or 12-24 hours. This time is necessary for the acid in the buttermilk breaks down the phytates or “anti-nutrtients” in the grain. (More about this in another post.)

3. Preheat griddle on Medium-High heat.

4. Just before baking, add & reblend on highest speed for 1 minute:

  • 1 egg
  • additional Buttermilk, if needed

5. Blend in throughly but briefly:

  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp Salt, to taste

6. Pour batter onto hot griddle sprayed with olive oil or a dab of butter.

Grain variations:

  • Brown rice or millet- equal parts
  • Kamut, spelt, wheat
  • Buckwheat- reduce to 1 cup because it expands
  • Barley- hulled, not pearled. Reduce to 1 cup, it expands.
  • Quinoa- thoroughly rinse in strainer 1-2 minutes. Let stand in water overnight, drain & rinse 1 more minute. This removes bitter flavor. Batter will be thin.
  • Oats- uncooked rolls oats or oat groats. Use in combination with other grains. *

*I typically use 1/2 C oats and 1 C Kamut (or use 1/2 and 1/2 if cutting recipe in half). I have also used spelt, buckwheat, and brown rice with great success!

Sometimes I add mashed Bananas for Banana Pancakes- those are always a hit! Or blueberries (right before pouring).

Serve with REAL Maple Syrup and/or Butter or Almond Butter. This is packed with protein, though not complete protein, so serve with eggs to start your day off with a nourishing meal!

(This recipe was adapted from Sue Gregg’s Blender Pancake Recipe)