Quinoa Comfort Salad (cooked)
This recipe is super-easy and fabulous because of the Sun-Dried Tomato Bruschetta from Trader Joe’s (Whole Foods has it too). It is a mix of sun-dried tomatoes, green olives and olive oil.
Ingredients
2 cups of Quinoa
4 cups of water
1 jar of Sun-Dried Tomato Bruschetta - 1 tablespoon of olive oil (optional)
6oz of Feta Cheese
Chopped fresh mint to taste – I like using a lot.
Lemon or lime
Fresh Pepper
Directions
1. Cook the Quinoa. 2 cups of Quinoa with 4 cups of water. Bring to a boil. Turn it down to a simmer. Cook for 20 minutes. Let it sit for 10 minutes. Fluff the quinoa with a fork as you place it in a big mixing bowl. Let it chill a bit.
2. Toss the sun-dried tomato bruscetta, feta cheese, and mint in with the quinoa.
3. Squeeze a lemon into the mix (make it as lemony as you like, I like to squeeze some in every time I eat it, just to freshen it up).
4. Add fresh pepper and enjoy!
Variations: infinite...but a few easy ones are: add pine nuts, garbanzo beans, black beans or any dark, leafy green like kale or collard greens.
Change it up a bit (instead of feta and mint) by adding the following:
1/2 onion, 1/2 zucchini, 1 head of broccoli cut into florets, 1 tablespoons capers, 2 tablespoons of fresh parsley, 2 tablespoons of fresh cilantro. (Sauté the onions and zucchini and broccoli in olive oil.) Add any other favorite veggies here. (I often add any steamed or raw veg in my fridge that are needing to be used up).
Serving Size: 1/4 cup or 1/2 cup depends if it is the main meal or a side dish.
1. Quinoa is a complete protein. It contains 9 essential amino acids that are required by the body as building blocks for muscles.
2. Quinoa is gluten-free. Perfect for those with wheat sensitivities or celiac disease.
3. Quinoa is high in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc.
4. Quinoa is DELICIOSO!!
Shiitake Mushroom and Mozzarella Cheese Frittata 
Ingredients
8 ounces shiitake mushrooms, stems discarded, caps cut into 1/4-inch slices
1 small onion (about 6 ounces), halved and cut into 1/4-inch-thick slices
1 1/2 teaspoons turmeric
1 ½ teaspoons cayenne pepper
1 tablespoons olive oil and two pumps of olive oil spray for pan
Coarse salt (optional)
5 large organic cage-free eggs with Omega 3
5 cage-free organic egg whites or 5 ounces of Cage Free 100% Liquid Egg Whites
2 ounces of Part-skim Mozzarella cheese (I guess you can substitute with any other cheese you have on hand)
1/4 teaspoon freshly ground pepper
Directions
Preheat oven to 350 degrees. Heat oil in a 9-or 10-inch ovenproof nonstick skillet over medium heat until hot but not smoking. Add mushrooms, onion, turmeric, and cayenne pepper; cook, stirring, until mushrooms and onion are golden brown, about 10 minutes. Stir in 1/2 teaspoon salt (optional); remove skillet from heat.
Whisk eggs in a large bowl until frothy. Place reserved skillet over medium heat. Immediately pour in egg mixture, and lightly stir to distribute mushrooms and onion evenly. Sprinkle or place Mozzarella cheese on top. Reduce heat to medium-low; cook 2 minutes, drawing cooked egg away from sides with a rubber spatula to let uncooked egg flow underneath. Cook until just starting to set, about 2 minutes more.
Transfer skillet to oven. Bake until frittata is just set and top is pale golden, 10 to 12 minutes. Serve frittata in skillet, or slide onto a serving platter.
Serves 6. ANNND there you go!! Nutrious breakfast for the rest of the week!
Health benefits from Shitake Mushrooms
Ingredients
8 ounces shiitake mushrooms, stems discarded, caps cut into 1/4-inch slices
1 small onion (about 6 ounces), halved and cut into 1/4-inch-thick slices
1 1/2 teaspoons turmeric
1 ½ teaspoons cayenne pepper
1 tablespoons olive oil and two pumps of olive oil spray for pan
Coarse salt (optional)
5 large organic cage-free eggs with Omega 3
5 cage-free organic egg whites or 5 ounces of Cage Free 100% Liquid Egg Whites
2 ounces of Part-skim Mozzarella cheese (I guess you can substitute with any other cheese you have on hand)
1/4 teaspoon freshly ground pepper
Directions
Preheat oven to 350 degrees. Heat oil in a 9-or 10-inch ovenproof nonstick skillet over medium heat until hot but not smoking. Add mushrooms, onion, turmeric, and cayenne pepper; cook, stirring, until mushrooms and onion are golden brown, about 10 minutes. Stir in 1/2 teaspoon salt (optional); remove skillet from heat.
Whisk eggs in a large bowl until frothy. Place reserved skillet over medium heat. Immediately pour in egg mixture, and lightly stir to distribute mushrooms and onion evenly. Sprinkle or place Mozzarella cheese on top. Reduce heat to medium-low; cook 2 minutes, drawing cooked egg away from sides with a rubber spatula to let uncooked egg flow underneath. Cook until just starting to set, about 2 minutes more.
Transfer skillet to oven. Bake until frittata is just set and top is pale golden, 10 to 12 minutes. Serve frittata in skillet, or slide onto a serving platter.
Serves 6. ANNND there you go!! Nutrious breakfast for the rest of the week!
Health benefits from Shitake Mushrooms
Shiitakes have four to ten times the flavor of common white button mushrooms. In addition to their robust/pungent, woodsy flavor and meaty texture, shiitakes provide high levels of protein (18%), potassium, niacin and B vitamins, calcium, magnesium and phosphorus. They have natural antiviral and immunity-boosting properties and are used nutritionally to fight viruses, lower cholesterol and regulate blood pressure. Lentinan, an immunostimulant derived from shiitakes, has been used to treat cancer, AIDS, diabetes, chronic fatigue syndrome, fibrocystic breast disease, and other conditions with impressive results. Researchers S. Suzuki and Oshima found that a raw shiitake eaten daily for one week lowered serum cholesterol by 12%.
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