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Tag Archives: quinoa


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Accidentally Delicious 2

Hello, and thank you for joining us for this week’s episode of: Accidentally Delicious.

I totally should have been a game show announcer. Or at least just been on a game show at some point. Particularly one where I get to hang out with Marc Summers. Oh wait, I already did that… but that doesn’t count because it was like 2 seconds and he didn’t even seem all that excited. I know right? Obviously he didn’t get the memo that I’m kind of a big deal.

So anyways, about this happenstance of delightful food. It all started when I was in one of my fridge-clearing-out modes, and I realized I had some ground turkey that needed sauteing, toot suite. I also realized that I had bought quinoa for like, the gajillionth time, despite the fact I already have bags upon bags of it, sitting in my cupboard. Why do I always think I’m out of quinoa? It’s like my brain goes all senior-moment when I get in the grain aisle. (Don’t even go there with couscous. I could fill a swimming pool with it.)

Anyways, so I grabbed some random items and threw them in a pan.

Fact: black beans, peppers and onions = always a good idea. #JessLaw

PS- I should make mention here that last week, I attempted one of these “oh crap, I have too much food in the fridge that is near-death and I should make something” challenges, and let’s just say, if anyone’s in the market for a recipe on how to create the taste of hot garbage, I’m your girl.

But that’s a story for another day. Back to the edible meal.

Quinoa Enchilada Stew
Serves: 4-6
Cook time: About 20 minutes total
You’ll Need:
1 cup uncooked quinoa, prepared according to package
1 lb lean ground turkey
chopped onion and peppers (about 1/2 cup)
15oz can black beans, drained and rinsed
1 tsp. cumin
15 oz can enchilada sauce
3oz 1/3 less fat cream cheese (about 1/3 of the 8oz block)
1/3 cup shredded reduced-fat Mexican cheese
Salt & Pepper to taste
Sriracha for serving

Directions: In a pot, prepare quinoa according to package. In a large sautee pan over med-high heat, spray with cooking spray and cook peppers and onions for about 5 minutes, until tender. Add ground turkey and cook until browned. Add black beans and cook another few minutes, add enchilada sauce and cumin and reduce to a simmer. (I like to use a potato masher and smash up the beans a little, but it’s your call). Stir in cheeses and quinoa and cook for another 5-10 minutes over low heat, or until some of the liquid is absorbed. Salt and pepper to taste, and add a dash of sriracha for some added heat.

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This was such a good dinner. It was filling, but still on the light side, and had tons of flavor. And best of all, it only took about 20 minutes to throw together. Brandon looked at me like I was trying to poison him when I first spooned a heaping serving into his bowl, but much to my smug delight, he scarfed it down and quickly went back for seconds. Which of course means I got to wear a “told you so” look on my face for no less than 1 minute while he admits I was right. Muahaha. A success on all accounts!

BTW, speaking of Game Shows, let’s all say a prayer for my homeboy, Alex Trebek. Not only does he kind of look like my dad, but he’s the man and I love him. Get well soon, Alex!


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Oh By The Way

I made this for dinner last night, and ate it for lunch today, and it was wonderful.


It doesn’t look like much, but it was one of those last-minute, throw together meals that turned out much better than I had anticipated.

So as you can see from my iPhone photo above, this won’t be a long detailed recipe post.  There isn’t a whole lot to it, but I just thought I’d share in case you’re looking for a quick dinner that works out to be a great lunch for the week too.

Red Quinoa with Steamed Veggies
You’ll Need:
1 cup quinoa, rinsed and drained
1 cup light coconut milk
1 1/4 cup chicken broth  (or vegetable broth should you desire vegetarian)
1 bag of steamed veggies (I used a mix of cauliflower, broccoli and carrots, but you can use whatever you like here)
1 T red curry paste
1.5 cup crushed tomatoes  (for a thicker consistency, just use 1 cup)
1 tsp garam masala
Salt & pepper to taste

Directions:  In a pot, heat coconut milk, chicken broth and quinoa over medium heat and slowly increase, bringing to a boil (this is done slowly as to not curdle the coconut milk).  Once it starts to boil, reduce to a simmer and cover.  Cook for 15 minutes, stirring occasionally.  Meanwhile, steam your vegetables in the microwave and then add to quinoa, along with curry paste and crushed tomatoes.  Stir and add garam masala, salt and pepper.  Heat for a few minutes, uncovered, allowing sauce to thicken.

This will continue to thicken up overnight and become even more delicious the next day.  It will also make your break room smell awesome when you reheat it and everyone will love you.

True story.

Do you have any favorite meals that make good lunchtime leftovers?  Please share links!


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Quinoa, Party of One?

Sometimes I’ll be cooking and my husband will wander into the kitchen.

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Ok, pretty much every time I’m cooking my husband walks into the kitchen.

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He’s a growing boy, what can I say? 

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And sometimes his eyes light up when he sees what’s sizzling away in a pan or being drizzled with olive oil and cheese, and other times…

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Other times he looks at me with those big blue eyes, and without saying a word, communicates a message that I read loud and clear. 

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This isn’t for me, is it?

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Oh, I’m sorry, did you not want a salad comprised of multiple things you hate?  My bad.

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Does the combination of tomatoes, feta and a grain that you change the pronunciation of each time you say it not appeal to you?  (Seriously dude, is it that hard to remember keen-wah?) Sigh.

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It’s a real shame, I’ll tell ya…Oh well, guess this one’s all for me.

Mint and Basil Quinoa Salad
You’ll Need:
1 cup quinoa, uncooked
Bunch of mint, finely chopped
Bunch of basil, finely chopped
1/2 large cucumber, diced
1/3 cup cherry tomatoes, quartered
1/4 cup reduced-fat feta cheese, crumbled
3 T extra virgin olive oil
1 T extra virgin olive oil
1 T apple cider vinegar
Juice from 1/2 a lemon
1 tsp lemon zest
Salt and pepper to taste

Directions:  Rinse quinoa and cook according to instructions on packaging.  Let cook and set aside.  Chop basil and mint and place in a large bowl.  Dice cucumber and chop tomatoes, and add to herbs.  In a small bowl, combine olive oil, vinegar, lemon juice, zest and a pinch of salt and pepper.  Whisk until combined and then toss with ingredients in bowl.  Add crumbled feta and cooked quinoa, and add another T of olive oil and toss.  Serve over a bed of greens or on its own.

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What do you know, lunch for the whole week.  And that my friends, is why I stock my freezer with frozen pizzas. Winking smile

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