Quinoa "Tortilla" Taco Soup with Beef, Black Beans, and Tomatoes

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Fall makes me so nostalgic. From soup to tall boots to Halloween costumes, there is something in it for everyone that reminds us of years past. 

And so, naturally, I'm making the most of it. Bring on the crock pot, my friend.

After the last batch of chili, I've been on a soup kick. It's the easiest way to have a large volume of healthy eats available at a moment's notice.

One of my favorite soups is tortilla soup... minus the tortilla. Basically, I just want a taco in a bowl. Only, the day I was making this, I only had frozen chicken, and a few pounds of lean ground beef were burning a hole in my fridge. So, beef it was! Feel free to sub shredded chicken, if need be!

I also decided to add quinoa to this recipe, to give it some "staying power" and add some fiber. If you can't handle the QUEEN, feel free to sub for couscous or rice. But, really... try the quinoa!

Quinoa Taco Soup with Beef, Black Beans, and Tomatoes

Ingredients:

• 8 cups chicken stock
• 1.5 cups dry quinoa
• 1 tbsp taco seasoning
• 1 can roasted diced tomatoes
• 1 cup black beans
• 1lb lean ground beef

Directions:

1. Boil 4 cups chicken stock. Add quinoa, reduce to a simmer, and cook for 20 minutes.
2. Brown ground beef in a pan.
3. Add taco seasoning, diced tomatoes, black beans, and cooked ground beef to the pot of chicken stock and quinoa.
4. Cook on low for 3 hours.
5. Add remaining chicken stock and cook for another hour.

Butternut Squash Quinoa Salad with Brown Butter

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I've got some delicious comfort food for you today, guys. And also a lesson. It's very simple and can probably go without saying to some of us, but it's always good to be reminded of.

Be random.

I'll admit that I can become a slave to routine on occasion. A victim of schedule. I can become so excited about plans I've made that I forget to let myself go.

But it's important. Because life is short. And I think I'm spot on in saying that life wasn't meant to be rigid, scheduled, and organized... at least, not all the time. Life is for jumping into the ocean and spontaneous picnic trips to Wicker Park, for putting Sriracha on everything, even though it makes you jump up and down as your mouth burns with fire. Life wants us to give in to random, sometimes.

...so when you randomly feel the urge to buy a butternut squash at Jewel, buy it!

Also, browned butter. Too delicious. But I should warn you: there is such a thing as too much. I swear I had a browned butter headache this weekend after making a batch of cookies and eating far too many. No, I'm not insane.

Butternut Squash Quinoa Salad

Servings: 4

Ingredients:

• 1/2 butternut squash
• 1/4 stick butter
• Italian seasoning
• Sea salt
• Pepper
• 2 tablespoons Pine Nuts
• 2 cups Quinoa
• 3 cups water
• 1 tablespoon cumin powder
• 2 tablespoons Feta Cheese

Directions:

1. Strip and cut butternut squash. Use a veggie peeler to strip the outside layer, then cut about 1/2 an inch off of the top and bottom (this will keep it stable). Cut in half (basically at its "waist"), then cut down the center of each of those pieces. Spoon out the seeds inside, then chop remaining "meaty" parts into small cubes, about 1/2 inch thick. Sound confusing? Here's a tutorial.
2. Brown the butter (Don't know how? Here's a tutorial!). Add butternut squash cubes and sprinkle with Italian seasoning. Mix well, then keep on medium low heat for 15 minutes, stirring occasionally.
3. Meanwhile, combine rinsed quinoa and water, then heat over medium heat until boiling. Add cumin, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Add pine nuts to butternut squash and continue to stir occasionally for another 5-10 minutes, or until butternut squash is soft.
5. Add butternut squash to cooked quinoa and toss well. Add feta cheese just before serving.

Notes:

• A big Butternut Squash will make enough for 10 servings. For this recipe, you should only need about 1/2 of one... but depending on the ratio of butternut squash to quinoa you're looking for, feel free to experiment. It's not an exact science here. 

Barbeque Tofu over Tri-Color Hot Quinoa

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Here comes summer! All the goodness, heat, and spice of BBQ fused with stir-fry-like Tofu and Scallions over a hot bed of sweet and savory tri-color Quinoa. So packed with protein that even Popeye has switched to this dish! Enjoy :)

This is an A+ meal. That means CalorieCount.com thinks that this meal is utterly amazing and fabulous for your body. It's the perfect serving size for lunch or dinner -- at just over 300 calories (based on 4 servings per recipe), this dish will keep you full and satisfied. It will also deliver about 30% of your recommended daily fiber intake, almost 70% of your daily calcium requirement (wow!), and about 20 grams of protein. That means slim body, strong bones, strong muscles. What's not to love?

I guess I should also mention how delicious this dish is. Eat it hot if you can. The dish is already hot (spicy), but when you mix the southern barbeque flavor with hearty quinoa, you get a truly delicious treat that will make you smile. Just have a glass of milk ready if you're going heavy on the cajun spices!

BBQ Tofu over Tri-Color Hot Quinoa

Servings: 4-6
Calories: 318
Prep Time: Overnight (suggested for Tofu) or 30 minutes (but a loss of flavor!)
Cook Time: 30 Minutes
Ingredients: 

• 1 block Firm or Extra Firm tofu (generally about 80grams)
• 2 tablespoons BBQ Sauce (I used Sweet Baby Ray's)
• 1 tablespoon Chia Seeds (optional)
• 1 cup Tri-Color Quinoa, rinsed
• 1 1/2 cups Water
• 1 tablespoon Cumin
• 2 teaspoons Cinnamon
• 2 tablespoons Pickle Juice (left overs from a jar of pickles) OR 1/2 cup Broth (Vegetable or Chicken broth)
• 1/2 tablespoon Cajun or BBQ Seasoning (depending on your flavor/spice preference)
• 4 stalks of Scallions (Green Onions), chopped until about 1/4 inch from the roots

Directions:

1. Press Tofu. Remove Tofu from packaging and wrap in a clean kitchen towel (you may choose to add a layer of paper towel before the kitchen towel). Then, press the tofu by putting large books or something else that is heavy and flat on top of it. Make sure to put this on a cutting board that will catch any excess water. There is not much, but there is some. Pressing tofu overnight causes the holes or pores in the tofu to expand, meaning that the tofu will pick up the most flavor the following day while cooking. If you're in a pinch, you can press the tofu for only an hour or two.
2. Cut and Marinade Tofu. Cut tofu into bite size pieces. Then, in a tupperware container or large bowl, gently toss tofu with 1 tablespoon of BBQ Sauce and a few pinches of Chia Seeds (Chia Seeds optional).
3. Cook Quinoa. Combine Quinoa and water and bring to a boil, then add cumin and cinnamon, cover, and reduce heat to simmer for 15 minutes. Remove from heat and let sit for 5 minutes, still covered. Before serving, fluff gently with a fork.
4. Cook Tofu. In a wide skillet, over medium-high heat, pour a thin layer of pickle juice/broth (this helps keep the tofu from sticking without using olive oil). Add Tofu and use a spoon or brush to add a light layer of BBQ sauce, then sprinkle 1/2 of the dry Cajun/BBQ seasoning on top. After 5-7 minutes, or when the Tofu begins to golden on the bottom, flip each piece, brush additional BBQ sauce, and sprinkle the remaining 1/2 of dry seasoning on top. Add chopped Scallions into the pan to finish cooking with the tofu. After another 5-7 minutes, remove from heat and place on top of plated Quinoa.
5. Top with any additional BBQ sauce and seasoning you desire!

Quinoa Grain Salad with Corn and Blackberries

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A delicious bed of spinach and vegetables is topped with warm, cumin-flavored Quinoa and corn that pops in your mouth. So full of moisture and flavor that you won't need any dressing. It's just that good.

One of my favorite items on the menu at a local Chicago pub used to be a grain salad. A delicious bed of spinach and vegetables was topped off with warm grains. This salad is so full of nutrients that you might live forever (no promises, though...).

Quinoa Grain Salad with Corn and Blackberries

Servings: 4

Ingredients:

• 1 cup Tri-Color Quinoa
• 2 cups Water
• 3 teaspoons Cumin Powder
• 2 teaspoons Red Curry Powder
• 4 cups Spinach
• 1/2 cup Cilantro, chopped
• 1 apple
• 1 small cucumber
• 1/2 cup Corn (either from a can or removed from cob)
• 2 tablespoons Feta
• 16 blackberries

Directions:

1. Rinse Quinoa and bring to a boil with water in a medium sauce pan. Once boiling, add cumin and curry powders, mix, then cover and simmer for 20 minutes.
2. Meanwhile, coarsely chop raw spinach, cilantro, apple, and cucumber. Toss in a bowl and separate salad onto plates.
3. Add corn to cooked Quinoa, stir, and spoon the mixture onto salads. 
4. Sprinkle Feta cheese and blackberries on top and serve.

Sriracha Polenta with Kale Chips

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This dish is not for the faint of heart. Grilled polenta slices look like corn bread but taste like the smooth-talking cousin of Quinoa; crispy Kale chips add a delicious, salty crunch; and Sriracha adds the flavor of fresh hot chilies and sweet garlic. It's hot, hot, hot! 

A few weeks ago, Justin and I had dinner with my parents in Wicker Park and I had my first taste of Polenta. "What is this stuff?" It looks like cornbread... but tastes like Quinoa. Whoa. Insert my "OMG" face here. You can bet I went back for seconds on that one...

Since I'd already had the good fortune to meet Polenta, it seemed like fate had intervened when it caught my eye at a recent trip to the supermarket. You mean it's already made and rolled up in a tube? Score! [Go ahead. Call me lazy. Do it. My boyfriend is taller than your boyfriend.]

In need of a quick dinner fix one night, I popped out the Polenta, ripped up some Kale, and went heavy on the Sriracha. My tongue may or may not still be burning. I can neither confirm nor deny... because I can not feel my tongue! Alright, I may be slightly dramatic. All I'm saying is... have some milk on hand; this dish is not for the faint of heart! [Or you can skip the Sriracha... if you absolutely must!]

Sriracha Polenta with Kale Chips

Calories: 30 each

Prep Time: 2-5 minutes

Cook Time: 10-16 minutes

Servings: 8

Ingredients:

• Polenta (prepared, bagged in a long roll)
• Sriracha Sauce (to taste)
• 1 Recipe Kale Chips (requires 5 large leaves Kale, 1 tsp Olive Oil, and 2 pinches Sea Salt or Garlic Salt. Feel free to cut the Kale Chip recipe in half, or just have the leftovers as a side with the Polenta!)

Directions:

1. Slice and cook Polenta. Slice Polenta into 1/2"-1/4" thick rounds. Place in a lightly olive oiled skillet over medium heat. Continue to check and flip each polenta piece once they begin to brown (about 5-8 minutes).
2. Bake Kale Chips. Use this recipe for Kale Chips.
3. Final Prep! Remove Polenta from the stove and stack two pieces high. Drizzle Sriracha over each stack (careful, that stuff is hot!) and top with Kale chips!

Cranberry Cumin Quinoa

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One of my coworkers is on a low carb diet. I feel like we should erect a monument and dedicate it to her ridiculous willpower. Seriously. It's not that I'm incapable of willpower -- God knows it's not always easy to turn down a 500 calorie Cheeseburger when somebody is grilling out -- but I could never cut out carbs.

I will, however, dedicate myself to spending them wisely. Carbs, that is. There's a big difference between a hamburger bun and a bowl full of Quinoa. Not to mention that a semi-carb like Quinoa isn't really a full carb -- because so many of its calories come from other sources, like protein and dietary fiber (which is soooooooo good for your you-know-whats).

Cranberry Cumin Quinoa

Servings: 4
Cook Time: 25 Minutes
Calories Per Serving: 227
WW Points (Old): 4
WW PointsPlus: 6
*Nutritional information includes Chia Seeds. Without Chia seeds, each serving is 18 calories less.

Ingredients:

• 1 cup Quinoa
• 2 cups Water
• 2 tablespoons dried Cranberries
• 3 teaspoons Truvia
• 1/2 tablespoon Cumin
• 2 tablespoons Pine Nuts
• Optional: 1 tablespoon Chia Seeds

Directions:

1. Combine Quinoa and water in a medium saucepan and bring to a boil.
2. Add Cumin and stir, then reduce to a simmer and simmer for 20 minutes.
3. Add Cranberries, Pine Nuts, and Truvia (and, if you're using Chia Seeds, add those), then serve!

Easy Cumin Quinoa

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Do you like pasta? How about couscous? Rice? What about the fact that those dishes are high carb? Yeah, didn't think so! Meet my friend Quinoa. Isn't she lovely?Instead of being full of carbs, she's full of protein. Boom. You're in love.

Cook time: 35 Minutes
Yield: 4-5 Servings
Ingredients

• :2 Cups Rinsed Quinoa
• 4 cups Water
• 1/2 tablespoon Cumin Powder
• 1 teaspoon Curry
• 1/2 cup Feta Cheese
• 1/4 cup Parmesan Cheese
• 1/4 Yellow Onion
• 1 Tomato

Cooking Directions

1. :Bring water to a boil.
2. On medium-high heat, add Quinoa and spices.
3. After 20 minutes (once Quinoa has soaked up most of the water), add Feta cheese and chopped onion.
4. Just before removing from heat, add Parmesan cheese.
5. Garnish with tomato. Serve in a pita if you've got them on hand :)