quinoa soup, veggie croquettes, and fingerling potato salad

     My grandma is in town and she is an expert in Bolivian cuisine.  Bolivians LOVE meat, and when I visit Bolivia, it is sometimes difficult to find veggie food there.  Their main diet consists of meat, potatoes and rice (among other things), and there are many staple dishes that are popular.  My friends and relatives always ask what it is that I eat, because without meat, it isn't a meal for them!  There is a plethora of veggie dishes that are delicious and filling and with an open-mind you can try so many different food.  There are endless vegan dishes that you can cook up!  My grandma made some quinoa soup for us and I will be sharing her recipe with you today.  In addition, I made veggie croquettes (from the veggie remains after juicing - see yesterday's post) with fingerling potato salad.

Quinoa Soup:

Ingredients:

 - 2 cups of washed quinoa (approximately)

- a bit of cumin and garlic powder

- 1 large onion, chopped

- 3 carrots grated

-  1 pepper, chopped

-  1 cup of thawed green beans, cut into small pieces

- 1 cup of celery, chopped

- 2 russet potatoes, cubed

- parsley or cilantro for garnish

     Depending on how many people you would like to serve, add more or less water, veggies, and quinoa.  We served 6 people with this dish.  In a good sized pot, bring water to a boil and add the washed quinoa.  Saute the onion, pepper, and carrots with a bit of oil.  After the quinoa has been cooking for about 15 - 25 minutes, add the sauteed veggies, celery, garlic powder, cumin and salt.  Bring to a boil, and add the potatoes.  After the potatoes are cooked add the thawed green beans and simmer for a few minutes.  When serving, add some parsley and/or cilantro for garnish!

Note:  You can add as much veggies as you like, the more the better!!

Veggie Croquettes:

Ingredients:

- 4 to 6 cups of veggie remains after juicing a variety of veggies (see yesterdays post!)

-  1 medium onion, chopped

- 2 garlic cloves, minced

- 1 cup of walnuts, chopped to small pieces

- 1 tsp of coriander

- 1 jalapeno chopped (optional)

- coconut milk

- whole wheat flour

- salt to taste

     Preheat oven to 425 degrees. Make sure to take out any big pieces of veggie remains.Saute the onion and garlic with bit of extra virgin olive oil.  In a big bowl, add the onion and garlic, walnuts, coriander, jalapeno, and salt.  Mix well.  Add the coconut and whole wheat flour to the veggie mix a little at a time and combine it well.  Keep adding the milk and flour until you are able to form the croquettes without falling apart.  The mixture should feel a little "wet". Make sure to taste a little bit of the mixture to see if more salt is needed before forming the croquettes. 

     Prepare 2 trays with some foil paper and spray with some oil.  Form the croquettes and place them on the tray.  Bake them for about 20 minutes, making sure to flip them half way through.  Broil for about 2 minutes.  You can spread a little bit of earth balance butter on the croquettes after baking them!

Fingerling Potato Salad:

Ingredients:

- 1 onion, cut into long thin strips

- 1/2 red pepper cut into long thin strips

- 1/2 orange pepper cut into long thin strips

- variety of fingerling potatoes (I used the purple and the white ones)

- 2 Tbsp of minced parsley (or cilantro)

- salt to taste

     Cook the potatoes and slice them into small "circles."  You can keep the skin or not.  Saute the onion in a bit of olive oil and add the peppers with some salt.  Make sure the peppers do not cook all the way through so they stay a bit crunchy.  Mix the onions and peppers, sliced potatoes, and parsley.  Serve the potato salad with the croquettes!!

                                               

♥ faby

                                                 

♥ Hearty Quinoa

The bottom layer in this cute little heart is called quinoa (the tiny little puffed up circles).  Quinoa is a very cool little seed that is extremely packed in nutrients.  Why you say?  Well, it is known as the "Mother Grain of the Andes" since the Inca were able to survive on it because it is high in protein and iron (and other nutritious elements).  The protein  it contains is complete (unlike beans, or any other legume, that need a grain, for example, to complete the protein).  In addition, quinoa has a similar makeup to milk, so it has a high portion of calcium and phosphorous.  The great thing about quinoa is that it can replace white rice (not a very nutritious food) and it cooks fast!!   

     It has become more popular, especially in the US....even Costco is selling it!  There are a couple types of quinoa that grow in different environments, but most often are grown in very very high altitudes.  One category of quinoa is found in the salt flats of Bolivia (my beloved native country!).  This past January I took a family trip to the salares (salt flats) and let me tell you that is was absolutely breath-taking!!! To the right is a picture of the amazing beauty that can be found in Bolivia: 

When it rains a bit, there is an incredible reflection of the sky on the ground.  It was as if we were driving on clouds!! 

If you ever want to be adventurous and explore South America, I suggest visiting the salares of Bolivia.  I guarantee that you will be amazed!!

Now for some yummy food containing quinoa!  I made my own rendition of a recipe I found in The Conscious Cook by Tal Ronnen.  I have to admit that I was first intimidated by the beautiful artworks of food that were displayed in this cookbook.  As it turns out, it was not that difficult!  I hope you try it!

♥Hearty Quinoa:

To make the quinoa, cook it and then let it cool to room temperature.  Then, add the rest of the ingredients and combine.  Set aside. 

-  Rinse 2 cups of quinoa and cook it with 4 cups of water

-  Bring to a boil

-  Simmer for about 30 min. (more or less)

-  mince 2 jalapeños (optional)

-  1/4 cup of minced cilantro

-  some extra virgin olive oil

-  juice of 1 lime

-  some salt to taste

Sweet Potatoes:

-  peel and dice 4 - 5 medium sweet potatoes into 1/2 inch cubes

-  place in baking sheet with some olive oil and sea salt

-  cook in oven at 400 degrees for about  30-40 minutes or until lightend browned

-  set aside

Tortilla Strips:

-  5-6 small corn tortillas, cut into 1/4 inch strips

-  fry in canola oil and sprinkle some cajun seasoning after frying

-  set aside

Avocados:  2 avocados diced and some alfalfa sprouts (or any sprouts) to garnish when assembling the hearts

Use Cilantro-Lime Vinaigrette from yesterdays post for the dressing.

To assemble the "hearty quinoas":

The cookbook called for circular molds, but since I didn't have any, I used heart shaped cookie cutters (a bigger one and a smaller one).  Fill the heart mold with the quinoa mixture and press down with pack it in until you have a smooth surface.  Place the diced avocados on top of the quinoa and then the sweet potatoes (in a gently fashion).  Carefully remove the mold and top off with the crispy tortillas and alfalfa sprouts.  I served this dish with some steamed yellow squash, zucchini, and broccoli that were mixed with sauteed red onions with a bit of sea salt. 

You can use any cookie cutter shape you like or have....this dish can even be good for valentines day!

He is my brother, Chris, right before chowing down the tasty hearts!  There are so many flavors packed in this little dish that will leave your taste buds very happy! 

♥ faby