The bases of our recipes today are chickpeas (Don't let me hear those groans, people) and quinoa.
Her recipe is from the Looney Spoons recipe book by the Podleski sisters
- 1 - 19 oz can chickpeas, drained
- 0.25 cup light sour cream (or fat-free, whichever you prefer)
- 2 tbsp tahini or almond butter
- 2 tbsp freshly squeezed lemon juice
- 2 tsp garlic, minced
- 1 tsp lemon zest (sometimes leave this out)
- 0.5 tsp toasted sesame oil
- 0.5 tsp each salt and granulated sugar
- 0.25 tsp each ground cumin and ground coriander
Place all ingredients in the bowl of a food processor and whirl until smooth. Serve with veggies or oven toasted pitas (or Kashi crackers! Yum!)
Calories (per 1/4 cup serving) - 104, Fat - 3 g, Fibre - 3.1 g
We honestly make this all the time, it's right up there with the lentils and the sweet potatoes!
I see a lot of people on the blogs I follow using hummus as a salad dressing, so this time around I might just have to try it!
You know how you just have to eat sometimes and you can't wait for supper to be ready? Well I made this little bowl of goodness while I was waiting for my main recipe to be cooked.
Isn't it colorful and tasty looking? I added some quinoa, a sprinkle of chick peas, red onion, feta cheese, a sliced mini dill pickle on the top, along with some Italian dressing and freshly cracked pepper. It hit the spot, completely! You could even whip up a quick vinagrette to pour over this. But omnomnom it was SO fresh and the textures were awesome! You could even make this in a larger amount for a warm salad :)
This next recipe was TOTALLY awesome, and I cannot wait for leftovers tomorrow. Hopefully there's some still in the fridge when I wake up. If not, I'll make another one of my tasty colorful salads, maybe with some hummus dressing ;)
Cheesy Butternut Squash Quinoa Casserole
Adapted from Meals and Miles' recipe
- 1 medium butternut squash, about 3 cups
- 1 cup cooked quinoa
- 1/4 red onion
- 3 garlic cloves (yuuuuummmy!)
- 1 cup milk
- 0.50 cup + 3 tbsp plain yogurt
- 0.50 cup shredded cheese
- 1 tbsp parmesan cheese
- 1 tbsp rosemary (I will be using about half as much the next time I make this)
- 1 tbsp oregano
- 1 tbsp + 2 splashes Worchestershire sauce
- Salt and pepper
Preheat oven to 375 degrees Fahrenheit.
Peel, hollow and chop your butternut squash into small pieces. On a cooking sheet lined with parchment paper, put butternut squash and sprinkle with cinnamon, salt and pepper. Bake for about 25 minutes, or until squash is tender
When your squash is almost finished cooking, combine all ingredients except for cheese in a bowl. Add squash.
Mix all ingredients well and transfer to casserole dish. Top with cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 - 20 minutes, or until cheese is lightly browned.
|See what I did there? ;)|
|After the 3 of us attacked it|
Makes approx. 6 - 1 cup servings.
Calories per serving - 235.4, Fat - 5.3 g, Carbs - 38.1 g, Fibre - 2.7, Protein - 9.5 g
Now you have not one, not two, but three yummy recipes to try!
What are your plans for this week?
P.S. - This song has been stuck in my head since I picked up the Chicago DVD at Winners!!
It is so great!!