While Martin and Chris were nursing me and my big toe back to health a few weeks ago, we got to talking about food. Specifically, quinoa.
Martin said one of his favourite cookbooks, Quinoa 365: The Everyday Superfood, is all quinoa, all the time. I was intrigued, because I’m always on the lookout for new recipes. This is how last Sunday’s quinoa feast came to be.
Martin and Chris, pictured below, offered to have me and a small group over for a quinoa-themed lunch:
After countless Stampede meals involving beef on a bun, a healthy lunch was just what I needed. And it was amazing! We feasted on potato salad and green salad with berries and toasted chia seeds (the only non-quinoa dishes), quinoa and cucumber salad, as well as a hearty chicken and broccoli casserole.
The “healthy” portion of the meal went out the window at dessert time. We had not one or two, but three homemade treats.
There were too many outstanding dishes to include in just one post, so here’s what we’re going to do, my quinoa-loving friends. Today, I’ll share two recipes: the Fresh Cucumber and Toasted Almond Salad with Dill and the Chicken Broccoli Casserole, both of which come from Quinoa 365.
On Thursday, we’ll get to the standout dessert — Moist Chocolate Cake, which was quite possibly the most amazing homemade chocolate cake I’ve tasted. Not only that, but it’s made from quinoa (yes, the recipe is from Quinoa 365) and has no flour whatsoever. That means the cake is practically a health food, right? That’s what I told myself in order to justify adding more chocolate icing to my piece, anyway.
Let’s get to these fantastic dishes. The salad is wonderful, but, with gooey cheese, tender chicken and a hint of curry — something I often crave — the casserole is the dish that pulled me back for seconds.
First, the salad.
Fresh Cucumber and Toasted Almond Salad with Dill
- 1/2 cup sliced raw almonds
- 1 cup quinoa
- 2 cups vegetable or chicken stock
- 3 tbsp extra virgin olive oil
- 3 tbsp white wine vinegar or white rice vinegar
- 1/2 tsp salt
- 2 cups chopped English cucumber
- 1/2 cup sliced green onion
- 1/4 cup chopped fresh dill
Chicken Broccoli Casserole
- 1 cup quinoa
- 2 cups water
- 3 cups broccoli florets (fresh or frozen)
- 2 tbsp vegetable or olive oil
- 4 boneless, skinless chicken breasts
- 1 1/2 cups light sour cream
- 1/2 cup light mayonnaise
- 2 tsp fresh lemon juice
- 2 tsp prepared mustard
- 1 tsp curry powder
- 1/2 tsp minced fresh basil (or a pinch of dried basil)
- 1 cup shredded cheddar cheese