Healthy Recipes 13.3
Loaded Quinoa Breakfast Bowl
Total Time
Prep: 15 min. + soaking Cook: 15 min
Makes 1 serving
Ingredients:
3/4 cup water, divided
1/4 cup tri-colored quinoa, rinsed
2 tablespoons dried goji berries or dried cranberries
1 small banana
1/4 cup unsweetened almond milk
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
1/4 cup fresh or frozen unsweetened blueberries
1 tablespoon chopped walnuts
1 tablespoon slivered almonds
1 tablespoon fresh pumpkin seeds
Optional: Additional unsweetened almond milk and maple syrup
Directions
1. In a small saucepan, bring 1/2 cup water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Meanwhile, soak berries in remaining water for 10 minutes; drain. Halve banana crosswise. Slice 1 banana half; mash the other.
2. Remove quinoa from heat; fluff with a fork. Mix in mashed banana, almond milk, maple syrup, cinnamon and vanilla. Transfer to an individual bowl; add blueberries, walnuts, almonds, pumpkin seeds, banana slices and goji berries. If desired, serve with additional almond milk and maple syrup.
Chocolate Date Energy Balls
Total Time
Prep: 20 min. + chilling
Makes 1 dozen
Ingredients
1-1/4 cups pitted medjool dates, roughly chopped
3 ounces 60% bittersweet chocolate, coarsely chopped
1/4 cup dried unsweetened tart cherries, chopped
1/4 cup deluxe mixed nuts, coarsely chopped
3 tablespoons unsweetened coconut flakes
3 tablespoons sunflower kernels
1-1/2 teaspoons olive oil
1 teaspoon vanilla extract
Directions
1. Place dates, chocolate and cherries in a food processor; process until finely chopped, about 1 minute. Add nuts, coconut and sunflower kernels; process until blended. Add oil and vanilla; process until mixture comes together. Roll into 12 balls. Refrigerate, covered, at least 30 minutes before serving. Store in an airtight container in the refrigerator.
Tex-Mex Grain Bowl
Total Time
Prep/Total Time: 20 min
Makes 4 servings
Ingredients
4 cups water
2 tablespoons reduced-sodium taco seasoning
2 cups old-fashioned oats or multigrain hot cereal
1 cup black beans, rinsed, drained and warmed
1 cup salsa
1/2 cup finely shredded cheddar cheese
1 medium ripe avocado, peeled and cubed
Optional: Pitted ripe olives, sour cream and chopped cilantro
Directions
1. In a large saucepan, bring water and taco seasoning to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Remove from heat. Divide oatmeal among 4 bowls. Top with beans, salsa, cheese, avocado, and optional toppings as desired. Serve immediately.
Vegetarian Farro Skillet
Total Time
Prep: 20 min. Cook: 25 min.
Makes 4 servings
Ingredients
1 tablespoon canola oil
1 medium onion, chopped
1 medium sweet red pepper, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) vegetable broth
1 can (14-1/2 ounces) diced tomatoes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 small zucchini, halved and cut into 1/2-inch slices
1 cup farro, rinsed
1 cup frozen corn
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro
Directions
1. Heat oil in a large skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in broth, tomatoes, beans, zucchini, farro, corn, cumin, salt and pepper.
Bring to a boil. Reduce heat; cover and simmer until farro is tender, 25-30 minutes. Sprinkle with cilantro.
We hope you enjoy these recipes as much as we do! If you try one, we'd love to see! Send pictures, comments, and tips to marketing@baycorp.com