Posts Tagged ‘Quinoa’

Venison sausage, 1/2 cup red quinoa, and raw green & red peppers and cucumber

Venison sausage, 1/2 cup red quinoa, and raw green & red peppers and cucumber

I think a lot of people, including me, tend to think cooked vegetables at dinner only (unless it’s a salad). I’m well-known for my love of grilled vegetables and roasted vegetables, which my fiance rightfully complains stink up the house, but sometimes I’m in a hurry or just plain don’t want to spend the time cooking vegetables.

There’s still debate on whether raw or cooked vegetables are better for you, but I say, on nights when you just don’t feel like it, go ahead and throw raw veggies on your plate and call it done.



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I found a recipe in my Health Magazine for Quinoa and chickpea burgers. Normally that would be a huge stretch for me, but they sounded amazing so I thought I’d give them a try.



SOOOOOOO good! I didn’t think I’d love this recipe, but I chowed it down. And I felt full for hours afterwards.


Variances to recipe that I made:

– Did not add the chile

– Used 2 whole wheat pocket thins instead of a pita for the “bun”

– Factored Greek Yogurt (in substitute of sour cream) into the calorie count

– Added lettuce to the pocket thins as well, so it was the burger, Greek yogurt and lettuce in mine.

– I don’t have a food processor and my blender failed to blend it (too dense) so I used a hand mixer.


Nutrition info. the way I made it via Spark People’s Recipe Calculator:

Nutrition Facts

User Entered Recipe
  4 Servings

Amount Per Serving
  Calories 436.7
  Total Fat 6.7 g
  Saturated Fat 0.6 g
  Polyunsaturated Fat 2.2 g
  Monounsaturated Fat 0.9 g
  Cholesterol 40.9 mg
  Sodium 993.2 mg
  Potassium 292.5 mg
  Total Carbohydrate 78.9 g
  Dietary Fiber 15.8 g
  Sugars 6.7 g
  Protein 22.8 g
  Vitamin A 4.7 %
  Vitamin B-12 5.5 %
  Vitamin B-6 24.3 %
  Vitamin C 6.0 %
  Vitamin D 2.2 %
  Vitamin E 1.4 %
  Calcium 22.1 %
  Copper 10.3 %
  Folate 18.7 %
  Iron 25.2 %
  Magnesium 20.2 %
  Manganese 43.7 %
  Niacin 15.8 %
  Pantothenic Acid     5.3 %
  Phosphorus     18.6 %
  Riboflavin 19.2 %
  Selenium 12.7 %
  Thiamin 6.2 %
  Zinc 9.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Quinoa salad (and it looks like the right portion of quinoa). Photo from Flickr karenandbrademerson

Hypoglycemics need to eat protein every three hours along with carbs. I can only eat a certain amount of chicken, eggs, nuts and cheese before I start getting really bored with my food (for a good list of protein sources, see Outline of a Hypoglycemic Diet) and need to try new things. My newest venture was quinoa (keen-WAH). It’s a grain, but packs an amazing amount of protein as well!

It was a little difficult to find in the grocery store, but I eventually found it next to the couscous. I was shocked at how tiny the bag was and thought, “Really? This is it?”. I followed package instructions and used 3/4 cup of the dry quinoa. To my amazement, it expanded quite a bit! The serving size for quinoa is 1/2 cup, and the dry mix expanded to 2 cups (4 servings).

The taste is very bland and slightly unusual, but I found I really enjoyed it once I added a little bit of olive oil and salt. My only complaint? A 1/2 cup is 47g of carbs, which is pretty much my whole carb count for a meal. Plus it packs in 12g of protein in a 1/2 cup, which means you really don’t need any meat with it. So, what do I do for the rest of the meal? That’s only 200 calories. I opted for a lot of non-starch veggies.

Bottom line: I’m definitely going to add quinoa into my diet mix from now on.

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