I am giving my second cooking class this weekend! The class theme is quick and easy meals centered around quinoa and lentils. I am going to be making lentil burgers, lentil salad, quinoa/kale salad, quinoa pizza bites and quinoa balls. It takes quite a bit of time and energy to plan for these classes, but I really enjoy teaching them!
I thought I would share with you two of the recipes I will be teaching, the quinoa kale salad and the quinoa balls.
Quinoa is usually called a grain, but it is technically more like a seed. It is a plant based complete protein and is gluten free. You can use quinoa in any recipe that usually calls for rice.
For both of these recipes, you need to prepare the quinoa before hand and let it cool. Rinse the quinoa in a strainer before cooking and cook as you would rice (1 part quinoa, 2 parts water). Bring the quinoa to a boil and turn down to a simmer until the water is absorbed (about 20 mins). Fluff the quinoa with a fork and let cool uncovered.
Thai Peanut Kale Quinoa Salad:
- 2 cups cooked and cooled quinoa
- 4 cups shredded kale
- 1 cup chopped red pepper
- 1/2 c chopped smoked tofu (or toasted cashews)
- 1/4 c chopped red onion (or green onion)
- 1 c orange juice
- 1 T lime juice
- 1/2 c toasted peanuts (I toast them myself at 350 F for about 20 min) or you can sub with 1/4 c peanut butter
- 1 t chopped fresh ginger
- 1 t chopped lemongrass
- 1/4 c cillantro
- 1 T tamari (optional)
- red pepper flakes to taste (optional)
Blend the dressing ingredients until smooth. Poor half of the dressing into the kale and massage until wilted. Add the rest of the ingredients to the kale and pour the dressing on top. The longer this sits, the better it gets! Refrigerate until ready to serve.
The next recipe is Banana Bread Quinoa Balls. These taste amazing and come together very quickly!
Recipe: (makes 8 small balls, I would suggest doubling the recipe!)
- 1/2 c walnuts
- 1/2 c packed soft dried bananas
- 1/2 c cooked, cooled quinoa
- 1/2 t cinnamon
- 1 T lucuma (optional)
- 3 T desiccated coconut (for rolling)
First process the walnuts in a food processor until they are the size of peas. Next add the bananas and process until the mixture combines. Add the rest of the ingredients and process just until combined. Form into balls and roll in the desiccated coconut. Refrigerate until ready to serve.
Note: If the dried bananas are very dry, I would suggest soaking them in just enough water to cover them for a couple of hours. I made my own dried banans in my dehydrator, so that was not necessary.
Submitted to: Wellness Weekend