Moore Minutes: the food trend lives on: 3 savory Quinoa Recipes

Just a short and ~~sweet~~ savory post today! I'm sharing THREE quinoa recipes for YOU. Following food trends is fun because it changes our daily lives up. We eat every day, several times a day, so following along the curves of foodie trends gives that extra pop of color to living.

I realize quinoa has been the "it" magic food for a couple years now. I have a confession. I actually made and photographed these recipes in fall of 2011!! I am JUST NOW making the blog post about them. I have so many un published blog posts and I need to catch up...or just move on. ;)

These recipes were too tasty to just move on and ignore though.

So, let's get to it.

My top favorite recipe I've ever made with QUINOA:

1) Quinoa Hash with Vegetables and Poached Eggs

This recipe is incredible! Every single bite is worth savoring. I serve it as a breakfast dish with a side of turkey bacon but it works for ANY meal. It is so fresh, fresh! The leeks are my favorite accent. DE-licious stuff here. Quinoa mixed with sweet potatoes, leeks, fresh thyme, and poached eggs is waking up to fresh quality breakfast heaven. I promise.

Recipe source
Martha Stewart's Whole Living magazine

Fall Vegetable Quinoa Hash with Poached Eggs

Ingredients

1 large sweet potato, cut into 1/2-inch cubes
2 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 beets, peeled and cut into 1/2-inch wedges, greens reserved and rinsed well
1 tablespoon white-wine vinegar
4 large eggs
1 leek, white and pale-green parts only, halved lengthwise, cut 1/4 inch thick, and rinsed well
1 cup cooked quinoa (from 1/4 cup dry)
3/4 teaspoon chopped fresh thyme

Directions

Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes.
Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into a teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set but yolks are runny, 2 to 3 minutes. Transfer eggs to a towel using a slotted spoon, and drain.
Thinly slice beet greens. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme, and vegetables; press down using a rubber spatula. Cook until quinoa is warm, 1 to 2 minutes. Divide among 4 plates; top each with 1 egg, and season with a pinch of pepper.

2) Bell Peppers Stuffed with Quinoa & Veggies

This next recipe is just too colorful, turning your everday meal into an instant celebration. Mini peppers packed tight with nutrients.

These are fun because there are 100 different variations to create your own favorite mini peppers. Add black beans for some protein if desired. Add any other chopped up little veggie you want!

Change it up to make the flavors YOURS

Recipe found at: Whole Foods Market

3) Lemon Quinoa Cilantro Chickpea Salad

You've likely seen this recipe pictured ALL over Pinterest and this is why:

It.is.so.freaking.good

I make this one a lot. It's loaded with fresh cilantro, fresh spinach, avocados, tomatoes, and chickpeas. You can find the recipe at the Diva-Dish blog by clicking HERE.

Every ingredient is nutritious with full flavor. This salad is delicious! It's perfect for hot summertime days to so tie a string around your finger and remember to make it when summer starts!