10 Rose Recipes

     Rose is such a great flower, and has quite a few medicinal properties. However, we also forget that it's a traditional ingredient in quite a few foods, especially of the Middle Eastern variety. Using rose petals, rose water, and rose hips is a great way to add a bit of flair to any dish though. Check out some of my favorite recipes using the flowers (or water) and hips of this great plant.

Rose Petals/Water 

     Rose petals, and rose water, have a great floral taste that enhances quite a few dishes. It's more commonly used in sweet, dessert style food. But rose goes so well with so many spices that you can really add it into most any spice mixture. Rose is a great addition to Berbere, Garam Masala, and Adveih, and well as many more. Check out these 5 recipes using rose petals (or rose water made from those petals).


1. Starting with a treat! Rose petal jelly is delicious on any occasion, but adding a little clove and cardamom steps it up to a treat that will be hard to put down.

Spiced Rose Petal Jelly

(4 Servings)

3 ½ cups Water

2 Whole Cloves

1 Cardamom Pod, crushed

1/3 cup dried Rose Petals

1 ¾ oz Pectin

Juice of 1 Lemon

1 cup, lightly packed, fresh Rose Petals

4 cups Sugar

Instructions:
In a small saucepan, bring the water to a boil. Stir in dried Rose petals, cloves, and cardamom pod. Remove from heat, cover and let stand for 15 minutes. Strain and discard the solids. Return to the saucepan and stir in the fresh petals, lemon juice, and pectin. Stir until the pectin is dissolved. Over high heat, bring the new mixture to a boil and add the sugar. Set a timer and boil for 2 full minutes, stirring constantly. After 2 minutes, transfer mixture to sterilized jars, seal, and allow to come to room temperature before placing it in the refrigerator overnight to set. After it has set, it will hold in the pantry for up to 6 months, or in the fridge for up to 1 year.


2. Roses in a savory dish? No way! Well, guess what. Roses go great with savory things too! This recipe features roses used in a Moroccan style sauce called a Chermoula, which is usually used as a marinade for fish. This recipe, however, uses the sauce for roasting a mixture of chickpeas, carrots, and zucchini. You can use any of the left over sauce for other dishes such as eggplant “steaks,” shrimp kabobs, chicken, or even tofu. It's so versatile.

Rose Roasted Chickpeas

(2 Main-Dish Servings, or 4 Sides)

Chermoula Sauce:

¼ cup Parsley Leaves

¼ cup Cilantro Leaves

3 cloves fresh Garlic, smashed

4 tbsp Olive Oil

4 tbsp Vegetable Broth

Juice of 1 Lemon, reserve the zest

1 tsp Cumin

1 tsp dried Rose Petals

½ tsp Salt

¼ tsp Pepper

*optional: up to ½ tsp Cayenne powder (however spicy you want it)

Chickpeas:

4 Carrots, peeled and diced

2 small Zucchinis, diced

1 can Chickpeas, drained and rinsed

2 tsp Sauce

Olive Oil

Salt and Pepper to taste

1 tsp dried Rose Buds

Zest of 1 Lemon (reserved from making the sauce)

*optional: Yogurt or Dairy Free alternative as a topping

Instructions:
Preheat your oven to 350 degrees F. Combine all your sauce ingredients in a food processor and pulse until a thick paste forms. Adjust any seasoning if necessary. Toss the carrots in some olive oil and place them on a lined cookie sheet. Sprinkle them with a little salt and pepper, and bake them for 10 minutes, or until tender. Combine all remaining other ingredients and toss well, coating the vegetables well with the sauce. After the 10 minutes are up, remove the carrots from the oven and add to the vegetable mixture. Toss once more to coat the carrots and place the mixture back onto the cookie sheet. Roast for 25-30 more minutes, or until carrots are fork tender and slightly charred. Remove from the oven, drizzle a little more sauce on top (if you need to thin it out, add a bit of water) and a dollop of yogurt.


3. Back to more familiar rose territory. This sweet bread makes a great treat either drizzled with honey or used to make a killer french toast breakfast.

Honey Rose-Berry Bread

(10 Servings)

1 tbsp ground Flax Seed

2 ½ tbsp Water

¼ cup dried Rose Petals

2 cups Gluten Free Flour (my favorite is by Namaste)

½ cup ground Chia Seeds and/or Flax Seeds

1 ½ tsp Gluten Free Baking Powder

½ tsp Baking Soda

½ tsp Salt

Zest of 1 Lemon

¼ cup fresh Strawberries, diced

¼ cup fresh or dried Blueberries

1 cup Honey or ½ cup Agave nectar

2/3 cup Rose Water

1/3 cup of Lemon Juice (juice of 3 small lemons)

Glaze:

1 cup Honey (or ½ cup Agave Nectar and ½ cup Water)

2 tbsp Rose Water

Instructions:
Preheat the oven to 350 degrees F. Grease a 9X5in loaf pan. Combine 1 tbsp ground flax seed with 2 ½ tbsp water, mix well and set in the fridge to chill, at least 10 minutes. Lightly crush rose petals in a small bowl and set aside. In a medium mixing bowl, add in flour, ground chia/flax seed, baking powder, baking soda, and salt. Whisk well to combine. Fold in rose petals, berries, and lemon zest. Mix well. In a separate bowl, mix honey (or agave), chilled flax seed mixture, rose water, and lemon juice. Stir well. Pour mixture over flour mixture and stir well until combined. Pour batter into your greased loaf pan and bake about 1 hour. Cool in the pan for about 10 minutes. Invert the pan to flip out the bread and continue to cool on a cooling rack while you prepare the glaze. For the glaze, in a small saucepan on medium-high heat, combine honey (or agave and water) with rose water. Bring mixture to a gentile boil and remove from the heat. Whisk well and pour over the cooled bread.  (if you really want that glaze to impact the flavor of the bread, use a toothpick to punch tiny holes over the top of your bread before adding on the glaze)



4. Rose makes a refreshing drink as well. Not only do the petals and hips make a lovely tea, but you can add them to lemonade, sangria, mojitos, etc. Here's one of my favorites, Hibiscus Rose Lemonade recipe for the summers.

Hibiscus Rose Lemonade

(1 Quart)

1 ½ -2 cups Sugar or Honey (however sweet you like it)

1 ½ cups Water

½ cup dried Rose Petals

½ cup dried Hibiscus Flowers

2 cups freshly squeezed Lemon Juice (about 10-12 Lemons)

Ice

Instructions:
In a saucepan over medium-high heat, bring the sugar/honey and water to a boil. Reduce heat to low and stir until sugar/honey is dissolved. Add in the rose petals and hibiscus flowers, cover, and remove from heat. Allow to cool for 45 minutes. Pour mixture over ice and stir well before adding in the lemon juice and stirring one last time. Taste your lemonade and adjust the sweetness if desired. If you want some more rose flavor, simply add a ½ tsp of rose water at a time until it reaches the flavor you want.


5. I love chia pudding. It makes for a great breakfast, starting you day off with all the benefits of chia. It's also a great snack for when I'm just craving sweets. This variation adds in the soft, floral flavor of rose and the rich flavor of chocolate.

Chocolate Rose Chia Seed Pudding

(4 Servings)

2 cups Coconut Milk

½ cup Chia Seeds

½ tsp Rose Water

¼ cup Honey or 2 tbsp Agave Nectar

¼ tsp Cacao Powder

Instructions:
Combine all ingredients in a bowl and mix well. Optionally, you can put them in a food processor and process to make a smooth chia pudding. Cover and refrigerate over night (or at least 4 hours). Mixing it a few times within the first hour helps it to gel evenly. This one is great topped with strawberries.

Rose Hips

     Rose hips (the fruit of the rose plant) are super high in vitamin C, making them taste a bit on the citrus-y side, though some people compare their taste to a tart cherry. You can use them in place of cranberries, citrus, or cherries in just about any recipe. However, when they're dried they are usually pretty hard. So if the recipe calls for dried fruit, make sure you add a bit of water or juice to them and allow them to reconstitute for a bit before using them in your recipes. 


1. This dip is a great slightly sweet, tart dip for just about any occasion. I like to serve this with gluten free graham crackers, but it also works well with apples and other fruit.

Pecan Rose Hip Dip

(makes about 1 ½ cups)

8 oz Cream Cheese or a Dairy-Free alternative

½ cup dried Rose Hips 

¼ cup Pineapple Juice

¼ cup chopped Pecans

1 tsp Orange Zest

¼ cup Honey or 2 tsp Agave Nectar

½ tsp freshly grated Ginger

2 teaspoons Orange juice

Instructions:
In a small bowl, combine the rose hips and pineapple juice. Chill overnight to reconstitute. Once reconstituted, combine all ingredients (including the reconstituted rose hips, don't drain them) in a medium sized mixing bowl and mix well. Chill for 10 minutes prior to serving.


2. This twist on everyone's favorite party snack is full of surprises. It's not only a great dip, but I also like to use it on some of my savory main dishes. It's great over turkey (or any poultry really), pork, and it also adds a southwestern flare to eggplant “steaks” and veggie burgers.

Rose Hip Salsa

(10 servings)

12 oz dried Rose Hips

¼ cup Lime Juice

¼ cup water

¼ cup Honey or 2 tsp Agave Nectar

¼ cup diced sweet Onions

2 fresh Jalapenos, seeded and minced

¼ cup fresh Cilantro Leaves, minced

Salt and Pepper to taste

Instructions:
Combine rose hips, lime juice, water, and honey/agave. Mix well, cover and chill overnight to reconstitute. When reconstituted, add in remaining ingredients in a food processor and process until they reach your desired consistency.


3. Rose hips in rice? Heck Yeah! Rose hips add a great bit of sweet and tart flavor to a number of dishes, but I'm really a huge fan of how they can make rice and quinoa dishes really pop. This recipe makes for a great side dish, use quinoa instead of brown rice, and add some more of your favorite vegetables (such as Brussels sprouts or green beans) to make it a super healthy and filling one dish meal.

Brown Rice with Rose Hips and Almonds

(6 Side Dish Servings)

1 tbsp Olive Oil

¼ medium sized Sweet Onion, finely diced

¼ cup Celery, finely diced

1 1/3 cups uncooked long grain Brown Rice

1 2/3 cups Water

1 cup Vegetable Broth

2/3 cup dried Rose Hips

Salt and Pepper to taste

2/3 cup Almonds, sliced or slivered and toasted

1 tbsp fresh Parsley, minced

Instructions:
In a sauce pan, over medium-high heat, saute the olive oil, onions, and celery together until just translucent. Add in the rice, water, vegetable broth, and rose hips. Bring it to a boil. Reduce heat to a simmer, cover and cook for about 40 minutes, or until most of the liquid is absorbed and the rice is tender. Stir in remaining ingredients, cover again, and allow to cook another 5 minutes, or until all the remaining liquid is absorbed.


4. Bread is such a staple in most of the cultures of the world, and there are so many different kinds of bread to make. Quick breads are my personal favorite for a number of reasons, although the most important one is that they're the easiest to make gluten free. This quick bread recipe also makes for great muffins for breakfast, or just a snack.

Rose Hip Bread (or Muffins)

(10 Servings)

1 tbsp ground Flax Seed

2 ½ tbsp Water

1 cup dried Rose Hips

½ cup Apple Juice

2 cups Gluten Free Flour (my favorite is by Namaste)

½ cup ground Chia Seeds and/or Flax Seeds

1 ½ tsp Gluten Free Baking Powder

½ tsp Baking Soda

½ tsp Salt

Zest of 1 Lemon

1 cup Honey or ½ cup Agave nectar

2/3 cup Orange Juice

1/3 cup of Lemon Juice (juice of 3 small lemons)

Instructions:
Combine 1 tbsp ground flax seed with 2 ½ tbsp water, mix well. In a separate bowl, combine rose hips and apple juice. Set both mixtures in the fridge to chill overnight. Preheat the oven to 350 degrees F. Grease a 9X5in loaf pan (or line a muffin pan with papers). In a medium mixing bowl, add in flour, ground chia/flax seed, baking powder, baking soda, and salt. Whisk well to combine. Fold in rose hips and lemon zest. Mix well. In a separate bowl, mix honey (or agave), chilled flax seed mixture, orange juice, and lemon juice. Stir well. Pour mixture over flour mixture and stir well until combined. Pour batter into your prepared pan and bake about 1 hour (muffins may not take as long, so check them after about 30 min and every 10 min after that). Cool in the pan for about 10 minutes. Invert the pan to flip out the bread and continue to cool on a cooling rack.


5. Here we come to the easiest recipe in this post. And one of my personal favorites.

Easy Rose Hip “Jam”

(about 1 ½ cups)

1 cup Rose Hips, dried

1 ½ cups unfiltered Apple Juice

1 tsp Orange Zest

Instructions:
Simply combine all the ingredients in a bowl, cover and allow to sit overnight. Pour mixture into a food processor and process until it reaches your desired consistency. Store in the fridge.

If you want to skip letting it sit overnight, you can pour the mixture into a saucepan and bring it to a boil on the stove top. Reduce it to a simmer and allow to cook for about 4-5 minutes. Allow it to cool and puree it in the food processor.








   
     I hope you enjoy making (and eating) these great Rose recipes!  If you have any questions or comments, please leave them below!

Tasty Tabbouleh

     It's getting hot down here in Florida. This means it's time to break out the shorts, flip flops, sunglasses, and salads! I love salads, they're a great way to stay cool, add in healthy foods, and they can be a side dish or the main course! I also love Mediterranean food, so I wanted to introduce you all to one of my favorite Mediterranean dishes, Tabbouleh (or Tabouli). This salad is packed full of delicious herbs and vegetables. It's also a great way to sneak in some wild greens and healthy herbs that we don't normally have in our diets. I'm going to give you guys the traditional Lebanese recipe (handed down by several of the little old ladies at my church) and then give you a few variations. So here we go!

The Basic

This is the basic salad, though I tend to make one huge change for my gluten free friends. Instead of Bulgur, I use Quinoa. It has a similar texture without the gluten! Plus it's full of healthy protein which is a major plus for my vegetarian friends as well.

Traditional Lebanese Tabbouleh

4 bunches Curly Parsley

1 small bunch Mint Leaves

3 large and firm Tomatoes

2 Green Onions

½ small Red Onion

½ cup medium-grind Bulgur (or cooked Quinoa)

Juice and Zest of 2 large Lemons

¼ cup Extra Virgin Olive Oil

Salt and Pepper to taste

Wash and roughly chop the parsley and mint leaves, discarding the stems. Lay on a clean towel to dry. Soak the bulgur in hot water (or cook your quinoa) for about 20 minutes. While wheat is soaking, finely dice tomatoes and onions. Combine the herbs and vegetables in a large bowl. Drain the wheat (or quinoa) and add to the bowl. Add lemon juice, olive oil, salt, and pepper. Toss well, to completely combine, and cover. Place in the refrigerator for 30 minutes or more.

Garden Fresh

This recipe takes the basic Tabbouleh and throws in a lot of the fresh vegetables that may come from your garden (or the grocery store). I love adding in cucumbers and radishes for a nice refreshing snack.

Southern Garden Tabbouleh

6 bunches Curly Parsley

1 small bunch Mint Leaves

3 large and firm Tomatoes

2 Green Onions

2 Garlic Cloves

about 7-8 small Red Radishes

1 medium Cucumber

¼ cup Sugar Snap Peas (or regular green Peas)

½ cup medium-grind Bulgur (or cooked Quinoa)

Juice and Zest of 3 large Lemons

½ cup Extra Virgin Olive Oil

Salt and Pepper to taste

Wash and roughly chop the parsley and mint leaves, discarding the stems. Lay on a clean towel to dry. Soak the bulgur in hot water (or cook your quinoa) for about 20 minutes. While wheat is soaking, finely dice tomatoes, onions, garlic, radishes, cucumber, and peas. Combine the herbs and vegetables in a large bowl. Drain the wheat (or quinoa) and add to the bowl. Add lemon juice, olive oil, salt, and pepper. Toss well, to completely combine, and cover. Place in the refrigerator for 30 minutes or more.

Southwest Inspiration

This variation combines some herbs and veggies that we associate with southwestern cuisine. This one might not retain much of the original tabbouleh flavor, but it does retain the tabbouleh spirit.

Southwest Tabbouleh

3 bunches Curly Parsley

2 bunches Cilantro

½ cup Corn

½ cup Black Beans (cooked/canned, drained, and rinsed)

1 small Jalapeno (or more if you like the heat)

3 large and firm Tomatoes

2 Green Onions

½ small Red Onion

½ cup medium-grind Bulgur (or cooked Quinoa)

Juice and Zest of 2 large Limes

Juice and Zest of 1 large Lemon

¼ cup Extra Virgin Olive Oil

¼ tsp Ground Cummin

Salt and Pepper to taste

*optional Serve with Avocado slices

Wash and roughly chop the parsley and cilantro leaves, discarding the stems. Lay on a clean towel to dry. Soak the bulgur in hot water (or cook your quinoa) for about 20 minutes. While wheat is soaking, finely dice tomatoes, onions, and jalapeno. Combine the herbs and all the vegetables in a large bowl. Drain the wheat (or quinoa) and add to the bowl. Add lemon juice, olive oil, salt, and pepper. Toss well, to completely combine, and cover. Place in the refrigerator for 30 minutes or more. *Optional Serve with Avocado slices

Going Wild

This recipe varies quite a bit each time I make it. Largely due to the amount of wild foods in it. For information on what wild greens to choose, check out a previous post of mine here, check out Green Deane's Eat the Weeds, or check out this super helpful post here.

Wild Herb Tabbouleh

2 bunches Curly Parsley

4 cups Wild Herbs of your choice

3 large and firm Tomatoes

2 Wild Green Onion/Garlic (or just 2 green onions)

½ small Red Onion

1 handful Betony Roots (or radishes)

½ cup medium-grind Bulgur (or cooked Quinoa)

Juice and Zest of 2 large Lemons

¼ cup Extra Virgin Olive Oil

Salt and Pepper to taste

Wash and roughly chop the parsley and wild leaves, discarding the stems. Lay on a clean towel to dry. Soak the bulgur in hot water (or cook your quinoa) for about 20 minutes. While wheat is soaking, finely dice tomatoes, onions, and betony. Combine the herbs and vegetables in a large bowl. Drain the wheat (or quinoa) and add to the bowl. Add lemon juice, olive oil, salt, and pepper. Toss well, to completely combine, and cover. Place in the refrigerator for 30 minutes or more. 

Asparagus in Tabbouleh?

Yes, asparagus in tabbouleh is awesome. I love asparagus and will try just about any asparagus recipe at least once. This one was a huge hit in my home. 

Cucumber Asparagus Tabbouleh

4 bunches Curly Parsley

1 small bunch Mint Leaves

¼ pound Asparagus, trimmed

1 medium Cucumber

3 large and firm Tomatoes

2 Green Onions

½ small Red Onion

½ cup medium-grind Bulgur (or cooked Quinoa)

Juice and Zest of 2 large Lemons

¼ cup Extra Virgin Olive Oil

Salt and Pepper to taste

Wash and roughly chop the parsley and mint leaves, discarding the stems. Lay on a clean towel to dry. Soak the bulgur in hot water (or cook your quinoa) for about 20 minutes. In a small pot of boiling, salted water, blanch the asparagus for about 2 minutes. Cool in an ice bath, and chop. Finely dice cucumber, tomatoes, and onions. Combine the herbs and vegetables in a large bowl. Drain the wheat (or quinoa) and add to the bowl. Add lemon juice, olive oil, salt, and pepper. Toss well, to completely combine, and cover. Place in the refrigerator for 30 minutes or more.

Superfoods, Super Good!

This variation takes tabbouleh, already loaded down with amazing nutrients, and pumps it full of many more tasty good things!

Superfood Tabbouleh

3 bunches Curly Parsley

1 small bunch Mint Leaves

1 cup finely chopped Kale

¼ cup fresh Pomegranate Seeds

1 medium Cucumber

2 Celery Stalks

3 large and firm Tomatoes

2 Green Onions

½ small Red Onion

½ cup cooked Quinoa

Juice and Zest of 2 large Lemons

¼ cup Extra Virgin Olive Oil

Salt and Pepper to taste

¼ cup chopped Walnuts and/or Pistachios

Wash and roughly chop the parsley and mint leaves, discarding the stems. Lay on a clean towel to dry. Soak the bulgur in hot water (or cook your quinoa) for about 20 minutes. While wheat is soaking, finely dice cucumber, celery, tomatoes, and onions. Combine the herbs and vegetables in a large bowl. Drain the wheat (or quinoa) and add to the bowl. Add lemon juice, olive oil, salt, and pepper. Toss well, to completely combine, and cover. Place in the refrigerator for 30 minutes or more. Toss in the nuts just before serving.

     In any of these recipes, feel free to change the ingredients around. Play with different fruit, veggies, and herbs. Use Amaranth instead of Bulgur, try Red Wine Vinegar instead of Lemon Juice, add in some grilled Shrimp or Chicken. Have fun, play around, and let me know what you think below!

Quinoa

     You might have heard about one of the latest food crazes, Quinoa (pronounced KEEN-wah). This little superfood is loaded down with nutrients. It's one of the few plant foods that is considered a complete protein, actually containing all 9 essential amino acids. It's also super high in antioxidants, magnesium, iron, B vitamins, calcium, potassium, phosphorus, and vitamin E. Quinoa is also a great source for fiber.

     Quinoa comes from South America, where it was grown as a major food source for thousands of years. It's used in the same way we use grains, but it's technically a relative of spinach and chard. The part we eat is the seed, cooked like rice. However the leaves are also edible. The seeds are coated in saponins, which are bitter compounds that could make you slightly ill if consumed too heavily. This is why you should rinse your quinoa before cooking it. Most commercial quinoas are already rinsed, but I prefer to play it safe and rinse them again.

     Due to it's amazing amount of nutrients, quinoa has been used to help a number of health problems. Quinoa has shown major promise as an antiviral, anticancer, and antidepressant. It's a well-known anti-inflammatory. Quinoa helps to lower cholesterol, reduce blood sugar, and help with weight loss. Since it's not a grain, quinoa is gluten free. Quinoa helps to prevent cardiac disease, prevent kidney stones, and improve liver function.

     With all these amazing health benefits, who wouldn't want to at least give it a try in their diets? You can cook quinoa the same way you cook rice, and you can use it in place of rice in any recipe. I have used quinoa in salads, to stuff vegetables (like bell peppers and tomatoes), in place of oatmeal in cookies, etc. But I thought you might be interested in a few recipes so here are some that should give you a good start on using quinoa in your kitchen.

Quinoa Burgers

(Gluten Free/Vegan)

2 tbsp Ground Flax Seeds (or Chia Seeds)

6 tbsp Water

1 tbsp Olive Oil

½ cup Diced Onion

1 cup Shredded Zucchini

1 cup Grated Sweet Potato

½ cup Diced Mushroom

2 Minced Garlic Cloves

1 cup Finely Chopped Watercress (or any leafy green)

2 cups Cooked Quinoa

1 tsp Gluten Free Soy Sauce

½ tsp Salt

¼ tsp Black Pepper

3 tbsp Gluten Free Flour

Preheat your oven to 400°F. Mix the ground flax seeds and water in a small bowl. Set aside to thicken. This will take at least 5 minutes. While your mixture is thickening, heat 1 ½ teaspoon of olive oil on medium heat. Add onion, zucchini, sweet potato, mushroom, and garlic. Sautèe

for around 7-8 minutes. Transfer mixture to a large bowl. Add in remaining ingredients, and the flax seed mixture. Use remaining olive oil to lightly grease a baking sheet. Shape mixture into ¼ cup patties with damp hands. Pack them tightly so they stay together. Place them on a baking sheet, leaving space between each one. Bake for 15 minutes. Flip the patties. Bake an additional 5-10 minutes, or until golden and firm. Let cool for 5 minutes, then serve!

Quinoa Encrusted Eggplant Parmesean

(Gluten Free/Vegetarian)

3 Eggplants

4 cups Cooked Quinoa

½ tsp each: Oregano, Basil, and Thyme

3 Cloves Garlic, minced

Salt and Pepper

1 12oz bottle Gluten Free Beer of your choice

1 cup All-Purpose Gluten Free Flour

6 cups Marinara Sauce

½ lb Shredded Mozzarella Cheese

½ cup Grated Parmesan Cheese

Preheat oven to 350ºF. Combine cooked quinoa, oregano, basil, thyme, and garlic. Add salt and pepper to taste. Mix well and set aside. Slice eggplant into ¼ inch thick rounds. Season with salt and pepper. Working in batches, coat the eggplant in flour, dip in your beer, then dredge in your quinoa mixture, pressing firmly to coat. Place in a single layer on a greased baking sheet. Bake for 10 minutes, turn over the eggplant and bake for an additional 10 minutes. Top with marinara and cheeses. Cover and bake 15-20 minutes longer. Remove the cover and return to the oven until cheese is lightly golden.

Southwest Tomato and Quinoa Soup

(Gluten Free/Vegan)

About 4 ½ lbs Tomatoes, halved

8 Cloves Garlic

2 cups Corn

3 Jalepeños, halved and seeded (more for more spice)

2 cups Cooked Quinoa

4 cups Cooked Black Beans (or 2 15oz cans)

8 cups Vegetable Broth

2 medium Onions, diced

2 cups Fresh Cilantro, chopped

4 tsp Ground Cumin

Preheat the oven to 400°F. Place the tomatoes and garlic on a lightly greased baking sheet. Roast for 45 minutes. Spread the quinoa on a separate, greased, baking sheet. Roast for the last 15 minutes of the tomato roasting time. Put the tomatoes and garlic in a food processor, or blender, and process until smooth. Meanwhile, in a large stock pot, sautèe the onions, corn, and diced jalepeños about 10 min. Add broth and tomato mixture. Bring to a boil and reduce the heat to low. Simmer for 30 minutes, uncovered. Stir in remaining ingredients and bring back to a boil and simmer 5 minutes. Remove from heat and serve.

     In any of these recipes, feel free to substitute, play with different dressings or seasonings. Add curry to the Quinoa Burgers to give them a different flavor. For those of us who may eat meat, use chicken instead of eggplant for your Parmesan (just cook it a bit longer so that the chicken is well done). There are also a few other quinoa recipes on previous posts, such as this one from July. Have fun, play around, and let me know what you think below!

References:

Quinoa: 27 Science-Backed Health Benefits: Well-Being Secrets: http://www.well-beingsecrets.com/health-benefits-of-quinoa/

Quinoa: Health Benefits: Medical News Today: http://www.medicalnewstoday.com/articles/274745.php