Fab Recipe: Quinoa Made 3-Ways

May Zhu graduated from Clemson University in 2014 with a Bachelors of Science in Nutrition and Dietetics. Currently, she resides in Chicago and in the process of completing her dietetic internship with the goal of being an accredited Registered Dietitian. She is also pursuing a Masters in Business Administration. May’s dream is to open her own private nutrition consulting practice after she finishes her studies.

When asked about the goals of her new blog, Nutrition Happens, May states:

“Nutrition Happens originally started as a space to share all my healthy meal ideas – I was a senior in college. I wanted to show how easy it was to incorporate wholesome + nutritious foods in a delicious way. I love healthy eating but it’s important that it tastes good, too! My health philosophy is that nutrition happens in every aspect – body, mind, and soul.  What originally started as a food and nutrition blog showed me how much I love sharing everything that contributes to a healthy lifestyle – food is only one part! I’m happy to announce that I’m launching a new blog design in the next week to include more lifestyle posts – everything ranging from nutrition, fitness, beauty, and self-care.”

Read on below to find out why May loves quinoa and how she keeps her quinoa fresh with three different recipes!

May’s Note: “Quinoa ( pronounced keen-wah) is popping up all over the menus these days, and for good reason! It’s not only delicious with its nutty flavor but also a great source of complex carbohydrates (the good carbs!). It’s the only grain to offer all nine of the essential amino acids (which is found in foods with protein), making it a nice source of plant-based protein. Compared to other grains, it has almost twice as much fiber, which means the fiber to protein combination can help keep you fuller for longer.”

Quinoa Made 3-Ways: Collaboration with May Zhu of Nutrition Happens

 

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Ingredients

Southwest Quinoa Salad

• 1 cup uncooked quinoa
• 1 can black beans
• 1 cup corn
• ½ cup cherry tomatoes, halved
• 1 avocado, diced
• 1 lime, juiced
• ½ tbsp cumin
• Cilantro (optional, to garnish)

Quinoa Tabbouleh

• 1 cup quinoa
• ½ cup cherry tomatoes, halved
• 1 medium cucumber, diced
• ½ red onion, chopped
• 3 tbsp extra virgin olive oil
• ¼ cup balsamic vinegar
• 1 oz parsley
• 1 oz fresh mint
• ½ tsp black pepper

Breakfast Quinoa: Pomegranate, Toasted Coconut, Mint, and Yogurt

• 1 cup quinoa - instructions below**
• 1.5 cup coconut milk
• 1 tbsp honey (optional, adjust to liking)
• ¼ cup unsweetened coconut flakes
• 1 cup pomegranate seeds
• ¼ cup mint, chopped

Instructions

Quinoa

1. Key measurement to remember for delicate and fluffy quinoa: Use 2 cups of water for every 1 cup of (uncooked quinoa)
2. Add water* and quinoa to a medium saucepan.
3. Cover with a lid and bring to a boil.
4. Reduce heat to low and cook over low heat for until done or when the liquid is all absorbed - about 15 minutes. Quinoa cooks quickly so keep your eye on the time!
5. Keep the quinoa covered and let it sit and cool for about 10 minutes. Use a fork to fluff the quinoa prior to serving.
6. *Note: to add more flavor, chicken or vegetable stock can be substituted for water - ratios are the same!
7. 

Southwest Quinoa Salad

1. Combine all ingredients into the quinoa after quinoa has been cooked
2. Place your avocado slices on top
3. Garnish with cilantro if you wish
4. 
5. 

Quinoa Tabbouleh

1. Combine all ingredients together
2. 
3. 

Breakfast Quinoa

1. **Combine quinoa, coconut milk, honey and prepare as normal quinoa instructions above.
2. Top with pomegranate seeds, coconut flakes, and mint.
3. 
4. 

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