How To make Autumn Quinoa & Butter Beans
1/2 c Quinoa
2 tb Margarine
3/4 c Finely chopped onion
1 tb Minced fresh ginger
3/4 c Orange juice
2/3 c -Water
2 tb Honey
1/2 ts Salt
1/4 ts Ground coriander
1/4 ts Ground cardamom
1/8 ts Ground nutmeg
1 c Diced sweet potato
-(1/2" pieces) 1 c Diced butternut squash
-(1/2" pieces) 1 1/2 c Cooked/canned butter beans
-(drained and rinsed) 1/4 c Chopped cranberries
Thoroughly rinse the quinoa by placing it in a large bowl and filling the bowl with cold water. Drain the quinoa and repeat the rinsing and draining 4 more times; set aside.
Melt the margarine in a 2-quart saucepan over medium-high heat. Add the onion and ginger, and cook, stirring, until the onion is softened. Stir in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg; bring to a boil. Stir in the sweet potato and squash; bring to a boil. Cook, uncovered, 7 minutes. Stir in the butter beans and quinoa, and return to a boil. Reduce the heat and simmer, covered, 15 minutes. Stir in the cranberries; simmer, covered, 5 minutes longer. Calories: 345 Total Fat: 6.7 g Protein: 10.8 g Saturated Fat: 1.3 g Carbohydrates: 56.0 g Cholesterol: 0 Fiber: 8.8 g Sodium: 392 mg
Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias
How To make Autumn Quinoa & Butter Beans's Videos
WARMING FALL ???? BREAKFAST/ BRUNCH RECIPES
EBOOKS
SOCIAL MEDIA:
CONTACT: tishwondershealth@gmail.com
Waffle Iron -
Steamer -
POTATO WAFFLES (2 waffles)
4 large white potatoes
2 spring onions
1 tbsp. garlic powder
1 tsp. onion powder
½ tsp. smoked paprika
2 tbsp. all purpose flour
1 egg
sea salt + black pepper
SWEET POTATO AMARANTH (2-3 servings)
1 cup amaranth
2.5 cups water (to cook)
1 cinnamon stick (optional)
1 large sweet potato / 3 small
200 ml full fat coconut milk
1 tsbp. Cinnamon
½ tsp. nutmeg (grated)
1 cm. ginger cube
sweetener of choice
SPICED SCRAMBLE (Serves 1)
3 eggs
½ red pepper
50g cherry tomatoes
½ red onion
½ tsp. cumin seeds
1/3 tsp. nigella seeds
Sea salt + black pepper
Coconut oil / butter (to cook)
Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
If you like my videos, please like, share and subscribe to support the channel!
Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour
HIGH PROTEIN DINNER RECIPES / Dairy Free & Delicious ????
Go to to get started on your first purchase and receive a FREE 1-year supply of Vitamin D3+K2 and 5 travel packs. Thanks to AG1 for sponsoring today’s video!
EBOOKS
SOCIAL MEDIA:
CONTACT: tishwondershealth@gmail.com
Thanks to AG1 for sponsoring today’s video!
EGG FRIED QUINOA (2-3 servings)
Quinoa:
1.5 cup quinoa (soak for 1-4 hours)
1 tsp. curry powder
½ tsp. turmeric
150 ml water
salt
2 courgettes
1 red pepper
3 carrots
1 inch thumb ginger
3 garlic cloves
1/2 tsp. fresh chopped chilli
2 eggs
150g prawns
1 tsp. garlic powder
1/4 tsp. chilli flakes
2 tbsp. teriyaki sauce
1 tsp. Miso
30g coriander
Salt & black pepper
Coconut oil (optional)
CREAMY CHICKEN PASTA (serves 2-3)
Chicken:
200g Chicken
Salt & black pepper
1.5 tsp. Garlic powder
1/2 tsp. Paprika
1 tsp. Cumin powder
1/2 tsp. Dried thyme
1/3 tsp. Chill flakes
2 tbsp. Extra virgin olive oil
120g pasta
1 courgette
1 red pepper
100g tomatoes
2 shallots or 1 onion
Scotch bonnet
3 garlic cloves
400ml full fat coconut milk
2 sprigs thyme
1 tbsp. Herbes de Provence
Salt & pepper
BLACK BEAN & BEEF CHILLI (3-4 servings)
1 white onion
3 garlic cloves
1 red pepper
1/2 tsp chilli flakes
Salt & pepper
1 tbsp baharat
200g Ground/ minced beef
1 tin tomatoes
1 tsp sugar
2 carrots
200g cooked black beans
So Much HEALTHIER and EASIER than MASHED POTATOES You'll Make Them All the Time!
Once I learned to make this mashed butter beans recipe, I serve it often with a piece of grilled fish and some sauteed veggies for an extra quick and healthy dinner on the weeknights. Such an easy pantry solution, one jar and done!
INGREDIENTS
2 cups (one jar) of butter beans
1/4 cup extra virgin olive oil and a little extra for prep and drizzle
2-3 springs of fresh rosemary
Salt to taste
Please SUBSCRIBE to my channel and LIKE THIS VIDEO. It will really help me get the word out about how easy it is to eat the Mediterranean way every day when simple recipes turns ordinary ingredients into extraordinary dishes!
If you want to learn how to follow the Mediterranean diet and eat the Mediterranean way every day, come along with me to learn how it's done in Spain and other countries around the Mediterranean sea. Join me as we have fun putting together a new recipe or two for some easy but incredibly tasty Mediterranean classics. ¡Buen provecho!
If you're interested in seeing some daily snaps and scenes of our life high up in the mountains in Spain above the Mediterranean Coast…
LET’S CONNECT
Instagram:
Website: mediterraneanminutes.com
Facebook:
SUBSCRIBE
ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
Quinoa & Butternut Squash Bake
Never sure how to prepare Butternut Squash? Try this Quinoa & Butternut Squash Fall Bake. It’s the perfect fall recipe.
Find the full recipe & ingredients here:
Quinoa & Apple Stuffed Acorn Squash - Easy Vegan Fall Recipe
Autumn recipes are my favorite and today I'm sharing a super easy one for a quinoa stuffed acorn squash. I made it over the weekend and it was so good. It definitely got me in the seasonal spirit due to the addition of the acorn squash, apples, cinnamon, and craisins. All the yummy flavors of the season. I love the craisins in this recipe the most as it gives it a nice little sweet flavor and slight chew. Recipe below and on my blog:
Recipe:
Quinoa & Apple Stuffed Acorn Squash - Delicious Vegan Fall Recipe
(Serves 4)
2 acorn squash
1 cup dry Quinoa
2 cups vegetable broth
1 sweet onion, chopped
1/2 cup craisins
1 apple, chopped (I used Granny Smith)
1 tsp tumeric
1 tsp minced garlic
1 tsp salt
1 tsp black pepper
a few chopped walnuts
Toppings:
pumpkin seeds
Preheat oven to 400 F
1. Cut the 2 acorn squash in half and remove seeds.
2. Line a baking sheet with foil and roast the squash on 400 F for 45 minutes, flipping halfway through. When it's finished let it cool for a bit.
3. In a saucepan, add in 1 cup quinoa and 2 cups veggie broth. Bring to a vigorous boil then reduce heat to simmer and cook for 15 minutes. It should come out nice and fluffy.
4. Next, saute the chopped onion in olive oil on medium heat until soft and translucent then add in the minced garlic and stir for an additional 30 seconds.
5. In a large mixing bowl, combine the quinoa, onions, craisins, apple, tumeric, salt, and pepper. Add in some walnuts if you want. Stir well to combine.
6. Assemble the acorn squash by adding the quinoa mixture until it's a heaping mound. Top with pumpkin seeds. Note: You can also pop it back in the oven on 400 F for 3-4 minutes if you want it a little warmer.
Enjoy!
***MUSIC: April Sky - Sebastian Forslund (EpidemicSound.com)
-----------------------------------------------------------------------------------------------------
*LET'S SOCIALIZE*
EMAIL: GinnyWilliams2014@gmail.com
INSTAGRAM:
WEBSITE:
*EQUIPMENT I USE*
CAMERA: Nikon D7100
LENSES I USE FOR MY VIDEOS:
50mm
35mm
100mm macro
*MUSIC*
EpidemicSound
_______________________________________________________________
Hey! I'm a Charlotte, North Carolina based editorial photographer and blogger. This channel is where I share healthy food and recipes, travel videos, and education/inspiration. Visit my website above to learn more about me!