Tuesday, August 27, 2013

Recipe - Healthy Mediterranean Quinoa Pilaf w/Grilled Veggies & Haloumi Cheese

I love when I'm able to make an awesome meal out of whatever is in my pantry and fridge...this dinner from Sunday night did not disappoint!  Grilled veggies with a healthy quinoa pilaf.  I was able to use up most of the veggies and haloumi cheese in my fridge that was nearing their expiration date.  I already had sun-dried tomatoes and pine nuts in my fridge (staples that I always have on hand).  With the ingredients that I had on hand, I was able to make a very delicious and healthy meal in very little time.  There are so many variations to the pilaf and grilled veggies/protein that you can do.  I can't wait to make this again and again!  Enjoy...


Mediterranean Quinoa Pilaf 
Makes about 3 1/2 cups (recipe courtesy of Nature's Earthly Choice Quinoa)

Ingredients:
2 cups low sodium Veg stock/broth
1 cup quinoa
1 1/2 Tbsp olive oil
1/3 cup diced sun-dried tomatoes
1/2 large onion, chopped
1/2 cup mushrooms, rough chopped
2 cups baby spinach, rough chopped
1 clove garlic, minced
1/3 chopped fresh parsley or basil, or both (optional) - I did not have these so I didn't add them in
2 Tbsp pine nuts, lightly toasted
Salt and Pepper, to taste

Directions:
1.  In a medium sauce pan, combine the quinoa and broth/stock and bring to boil.  Reduce heat, cover and lightly simmer for 15 minutes or until liquid is nearly absorbed and the quinoa is tender.  Add sun-dried tomatoes to pot, return cover and allow them to steam with quinoa for 5 minutes.
2.  Meanwhile, in a saute pan, heat the oil over medium-high heat.  Add the onions, garlic, and mushrooms and cook stirring occasionally until soft, about 5 minutes.  Then add the spinach and cook until wilted, about 3-4 minutes.
3.  Fluff the steamed quinoa and tomatoes with a fork;  add the veg mixture, pine nuts and herbs.  Season with salt and pepper to taste.

Serve with side of grilled veggies and grilled protein.

Grilled Veggies and Haloumi Cheese
Very simple and easy...

I chopped red, orange, and yellow peppers in large chunks, as well as a large onion.  I added a container of sliced baby bella mushrooms.  Add olive oil, salt and pepper.  Add to grill and cook for about 5-7 minutes.  Add Haloumi cheese to grill, cook 2-3 minutes each side.  Remove from grill and serve with Quinoa Pilaf.  Delish...