3c cooked quinoa (1c dry quinoa to 2c water, broth or stock)
2-3T olive or avocado oil
1 large red bell pepper, de-seeded & sliced thin
1/2-1 large green bell pepper, de-seeded & sliced thin (optional)
1 large onion (any), halved & sliced thin
3 large cloves of garlic, minced
1t chili powder
1/2t sweet paprika
1/4-1/2t cayenne pepper (to taste)
– MIX OF ANY BELOW –
1-1.5lbs raw chicken breasts (thinly sliced), steak (thinly sliced), shrimp, or veggies/beans
– veggies could be broccoli, cauliflower, carrots, zucchini, black or pinto beans (drain & rinse beans)
1/2-3/4c tomato salsa (pick your favorite!)
4oz cheese, shredded (pepper jack, cheddar, colby jack)…I now use vegan/dairy-free cheeses
2 scallions, green & white parts, sliced thin
1. In a medium sauce pan start your quinoa. Follow directions on package. I will also add garlic & onion powder (1/2t ea) an a little salt. Completely optional.
2. Heat your oil in a large skillet over medium to medium-high heat. Add the bell pepper and onion. Cook till softened and starting to brown. About 10 minutes.
3. Add fresh garlic, chili powder, paprika, cumin, and cayenne, and cook for about 1 minute. Stir constantly.
4. Add your protein and/or veggies. Stirring till fully cooked…veggies need to be slightly softened. You may need to add a little more oil for this step.
If using beans, wait till step 5.
5. Turn the heat down to medium-low and add your cooked quinoa, salsa, and beans. Stir till well mixed and warm throughout.
6. Turn the heat down to low, sprinkle cheese on top. Cover the skillet and leave until the cheese is melted.
7. Sprinkle the scallions on top and serve!
This kitchari recipe is tridoshic, but is particularly good for Pitta types. The cilantro and coconut add to the cooling qualities that Pitta needs. Do you know your dosha?
Serves 2 people for a day.
1c split yellow mung dal
1c white basmati rice
3T ghee or coconut oil*
1/2t turmeric powder
1-1/2″ piece of fresh ginger, peeled and chopped
2T unsweetened shredded coconut
1 handful of chopped fresh silantro
1/2c water (for blender
1. Pick over rice and mung dal. Rinse well. Soak dal for a few hours, if you have the time.
2. Prepare veggies. Cut into smallish pieces and steam.
3. Place ginger, coconut, cilantro, and the 1/2c water into a food processor or blender. Blend till liquefied.
4. Heat ghee or oil on medium in a large saucepan and added blended items, turmeric and salt. Stir well.
5. Mix in rice, dal, and 4c of water. Bring to a boil. Boil uncovered for 5 min. Lightly cover and simmer for 25-30 min adding more water if needed until the dal and rice are tender.
6. Add prepared veggies during the last 10-15 min of covered cooking or steam and serve on the side.
2T extra virgin olive oil
1 medium sweet onion, chopped & sauteed
4c vegetable stock
2-3T minced garlic
2 15oz cans of tomatoes, drained
– I use 1 can of petite diced and 1 can of fire roasted. Then puree the fire roasted.
2 15oz cans of mixed veggies
– low sodium. I prefer carrots, celery, potatoes, green beans, corn, lima beans…you pick.
1 15oz can great northern beans, drained
1 15oz can garbonzo beans, drained
2 15oz cans of kidney beans, drained
– I prefer one each of light and dark red.
1T dried parsley
1-1/2t dried oregano
1t sea salt (or to taste)
1/2t ground black pepper
1/2t dried basil
1/4t dried thyme
8oz chopped frozen spinach
1. Add EVOO to medium pan. Sautee onion till it’s translucent.
2. Add everything to your crockpot.
3. Cook on high for 3-4hrs or on low for 6-8hrs.
– If cooking on your stovetop, bring to a boil and then drop the temp to simmer for 40 minutes.
– DO NOT SUBSTITUTE CHICKEN BROTH….it’s not the same.
12 roma tomatoes
1 large sweet onion1 large green pepper
1 small orange or green pepper
1 small-medium yellow or white pepper
3 small jalapeno peppers
1/4c white vinegar
2-3T minced garlic
2T lime juice
1/4c light brown sugar
1t black pepper
1. Dice/chop/puree veggies how ever you like. Mix in the rest of the ingredients.
3. Keeps for about 1 week and/or freezes great!
3c dry pinto beans, rinse to clean
water, veggie broth, chicken broth (you choose!)
1/2 medium onion, don’t chop…just peal outside layer/skin
2T minced garlic or 4 garlic cloves. If using garlic cloves, remove skin and add whole.
cilantro, dry or fresh
black beans instead of or in addition to pinto
1. Add beans to slow cooker. Add enough water/broth to fill the slow cooker 3/4 of the way full. Add onion and garlic (as well as any other additional items).
2. Cook on low until beans are soft, about 8-10 hours OR about 6hrs on high…stir occasionally during cooking process. You may have to add more water/broth as beans absorb liquid, so check on them periodically.
3. Strain beans or pour off juice; saving the juice in a separate bowl.
4. Use a hand blender/pureer to mash the beans. Add additional juice as needed for the consistency you want. You’ll want to leave them slightly runny because they will thicken as they cool off.
1c uncooked red quinoa
14oz can black beans, drained and rinsed
1 red/yellow/orange pepper, chopped
1/4c fresh cilantro, finely chopped
1/2c sweet onion, finely chopped OR 2 green onions, chopped
1c fresh, canned or frozen corn
1 small avocado, chopped 1″ pieces
4-5T fresh lime juice, or juice from 2 small limes
1/2t sea salt
1/2t freshly ground black pepper
1 clove of garlic, minced
1/4c fresh cilantro, finely chopped
1/4c extra virgin olive oil
1/2t ground cumin
1. Add 1 cup of quinoa to 2-2.5 cups of water/veggie or chicken broth. Bring to a boil, and then reduce heat, cover and cook until tender and liquid is absorbed.
2. While quinoa is cooking, chop veggies and prepare the dressing. Mix dressing by hand.
3. Allow quinoa to cook after cooking for about 5 minutes, then fluff with a fork. Add beans and veggies, toss well. Drizzle the dressing over the salad and add salt and pepper to taste.
New staple.Original recipe found on allrecipes.com, there were some modifications made between what I had on hand and a full meal. Shoot. Anytime I can hide veggies I do!
6 orange bell peppers, tops and seeds removed
1lb ground chicken
– I used ground down chicken breasts. Pre-ground chicken or turkey would make this simpler.
1/3c chopped onion
1 (15oz) can of petite diced tomotoes
1c frozen chopped spinach
1/2c brown rice or quinoa
3/4c veggie broth
1c Gouda cheese, shredded
1. Bring a large pot of water to boil; cook orange bell peppers until slightly softened. About 5 minutes. Drain.
2. Heat a large skillet over medium heat. Cook and stir chicken and onion in the skillet until brown and crumbly, 10 minutes. If using turkey, drain and discard grease.
3. Preheat oven to 350.
4. Stir tomatoes, spinach, brown rice, and broth into chicken mixture; cover skillet and simmer until rice is tender, about 15-20 minutes…or until the mixture is firm and rice is completely cooked. Remove skillet from heat; stir Gouda cheese into chicken mixture.
5. Stuff each orange bell pepper withmixture and place peppers, open-side up, in a baking dish. Cover dish with aluminum foil.
6. Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.
These are AMAZING as leftovers too. I’ve also brought this to a potluck. Use four peppers instead and dice them. Don’t worry about boiling, just add them to the chicken mixture before it goes into your casserole dish and into the oven.