For ten years I was a waitress. The first five years I spent were as a bitchy server and then I found yoga, so problem solved. I learned patience and also how to breathe. And here I thought I knew how to do that already, unconsciously! I was able to practice patience with rude customers, drunk Cubs fans, non-tippers and the regulars who could not, and would not, pronounce the word quinoa correctly, even after being corrected several times!

I mean really? One customer actually told me that he (unlike me, I am guessing he assumed) had a college degree and knew that it must be pronounced “qin-no-a” (like a town in Wisconsin) and not “qin-wa”, as I had said. Well buddy, it’s pronounced “KINWA”, ask any chef! 

Now if you’ve never heard of this amino-acid packed grain, I can understand fully, but otherwise, you’re on your own! Quinoa is rich in lysine, calcium, phosphorus and iron, and can be used as a pasta substitute. It’s great in salads, stews and making quinoa burgers… yes, you read right!

It’s my favorite dish to bring to a potluck for many reasons. Not only is it gluten-free, most people either think they’ve had it before or they think they don’t like it, until they eat it without really knowing what it is. I know, sneaky sneaky. Also, it’s the perfect side dish because it’s light and compliments everything! You can make this Quinoa Salad recipe ahead of time, or the day of. It’s best served cold, especially if it’s a warm day. And if you end up with leftovers, see the recipe for the burgers below!

 

Quinoa Salad with Thai vinaigrette dressing- serves 15 

Ingredients: 

-one box of quinoa (red, black or regular) 

-thumb of ginger, peeled and grated

-1 bunch cilantro 

-2 limes

-1 red bell pepper

-2 cloves garlic

-1 red onion, chopped finely

Thai Vinaigrette Dressing

Ingredients: 

-1/4 cup of apple cider vinegar 

-1/4 cup rice vinegar

-1/4 red wine vinegar

-1/2 cup sweet Thai chili sauce (I like Mae Ploy found in any Asian grocery store) 

-1 T sesame seeds

-1 cup olive oil

-salt and pepper to taste  

Directions:

In a pot, bring the quinoa to a boil until it starts to open. Looks like it has little eyes popping through and is soft when ready. While water is boiling, chop everything up finely and squirt the juice of the two limes on top. When the quinoa is ready, put into a fine strainer and run cold water through it until it stops bubbling. Usually takes a few minutes. Add the veggies, citrus dressing, and stir well. Easy peesy! 

For my baked quinoa burgers, I use this same recipe but I substitute in the darker color quinoa, so they look more like actual “burgers”. Take your leftover quinoa and divide it into un-greased muffin tins. Bake in the oven on 350 for 30 minutes or until the quinoa becomes crispy. I freeze these and eat them for dinner; they only take five to ten minutes to reheat in your toaster oven. Add some spinach, avocado, pickles, mustard and a bun and you’re good to go! 

How was your Labor Day? Enjoying this long weekend for me included my first trip to Spooners Cove in Montana de Oro, for a yoga photo shoot. It is so beautiful and peaceful there not to mention the rocks! They are the most unique  in look and size and most have small holes in them so you can tie hemp through and use as a keychain or wedding favor or whatever. Get creative. I’ve yet to go on any of the hikes through the Montana area but it’s on my To Do list. 

Yesterday I did my usual routine of yoga, spin and circuit, after which I taught three packed yoga classes, thanks to the holiday! After shavasana, a regular and dedicated student came up to me and thanked me for the class and told me he’s enjoying reading my blog. He added that he’s noticed I am a big Pinot Gris fan and asked me to try something new, upon handing me bottle of Tolosa Syrah. What a sweetheart! I could have kissed him! He also has a small vineyard in, get this, his front yard. How cool is that?! 

Yesterday Andy and I celebrated two years of wedded bliss with a trip to the dog beach with Corduroy and Sugar, an afternoon picnic, and an evening jaunt to a few of the local restaurants. We aren’t ever going back to The Cliff’s for dinner. Never. Ever. The experience (service and food) was terrible for the second time and in this house, it’s two bad meals and you’re out! And it wouldn’t be the weekend without a baking sesh in my kitchen… here’s two simple recipes for papaya bread and a strawberry-rhubarb crumble. I’m trying to extend the summer, for my belly’s sake. 

Papaya Bread- makes one loaf

Ingredients:

-1 large papaya

-1/2 cup almond or coconut flour

-1 tsp baking soda

-1/4 tsp salt

-1/2 tsp cinnamon 

-1/2 cup lite brown sugar

-1/4 cup honey

-1 egg

-3/4 cups coconut milk

Directions:

Preheat oven to 300. Cut one papaya in half and scoop out seeds. Save them! You can use them for a papaya vinaigrette later on. Cut the papaya into quarters, put into a bowl, and mash. Use a potato masher for best results. Place papaya into a stainer and let sit. In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

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In a separate bowl, mix the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps as you can – a fork works well to break it up. Add the papaya and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Place in a bread tin and bake for 50-60 minutes. Use a toothpick and swirl it around until it comes out clean. This bread needs to cook longer and on a lower temp because of the juices it seems. Enjoy!!! 

 

Late Summer Strawberry-Rhubarb Crumble- serves 10. 

Ingredients:

-1/2 cup each almonds and pecans, toasted

-1 lb rhubarb

-1 quart strawberries

-1/2 cup almond flour

-1/4 tsp baking soda

-1/2 cup lite brown sugar

-2 T cornstarch

-1/4 tsp salt

-2 T vanilla extract

-1/2 cup almond butter

Directions: Preheat oven to 350. First make the filling. Cut up the rhubarb into 1/4″ thick pieces and quarter the strawberries. In a bowl, toss them in with the sugar, cornstarch, vanilla and salt. Let sit to thicken, tossing occasionally. Then make the topping. Toast the nuts in the oven for about ten minutes or until they turn dark brown and you can smell them. Add them into your food processor with all of the other dry ingredients, flour last. Place on high speed until everything is incorporated. Pour the fruit into a pie plate and sprinkle the crumble mixture on top, until fruit is hidden. Bake for 40 minutes or until the topping is bubbling and is dark brown in color. Try not to eat it all in one sitting!

 

Well I’m off  and walking to teach my Ashtanga class followed by a Vinyasa class this evening. Not sure what I’m making for dinner yet.. probably a salad since it’s like 85 degrees here and feels like Chi-town/Rhode Island. I LOVE IT!!!! And I love all of your comments and requests for recipes like Ryan’s request for a dish using saffron.. coming soon… and more homemade dog treats! Oh, and Corduroy’s birthday was a huge success. We ate the homemade dog treats (myself on purpose, Andy by accident) and played frisbee and ball. And wore party hats. Of course.