Quinoa with feta, pecans and dried cherries

I’m a big fan of bulk cooking.¬† I will often cook up a batch quinoa on Monday mornings. Rarely do I have a plan for the quinoa, but I know it will be eaten. I throw it in the fridge for an easy weeknight side dish. Last week I whipped up the same mix 3 nights in a row, it was just too tasty to resist.

Quinoa with Feta, Pecans and Dried Cherries

Serves 6*

*I combined 1/3 of each ingredient each night, because I decided on a whim what I wanted.

Ingredients

1 cup quinoa, rinsed

1/3 cup feta, crumbled

1/3 cup chives, chopped (you can sub green onions)

1/3 cup pecan pieces, toasted or 1/3 cup candied pecans, crumbled

2 TBS butter

3/4 tsp oregano

salt and pepper to taste

Directions

Bring 2 cups water and quinoa to a boil. Cover and reduce to simmer for 15 minutes. Remove from heat and let sit for 5 minutes. After water has been fully absorbed, add remaining ingredients. Serve hot or cold.

 

What is your favorite easy weeknight side dish?

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Happy National Pecan Day!

Not to toot my own horn or anything, but today I made amazing muffins.

I had 5 neglected, and therefore overly-ripe, bananas sitting in my kitchen begging me to turn them into something delicious. I could have gone with my standby banana protein muffins, but decided instead to throw caution to the wind and whip up a batch with quinoa, chia seeds and pecans instead.

And when posting about my new concoction on twitter I discovered it is National Pecan Day, how serendipitous! So although the day is almost over, I won’t judge if you extend the celebration into tomorrow so you can whip up a batch for yourself.

Banana Pecan Quinoa Muffins

Serves 12

Wet ingredients

2 overly-ripe bananas, mashed

1 egg

4 TBS butter

1/2 tsp vanilla bean paste (can sub vanilla extract)

1/2 cup cooked quinoa

Dry ingredients

1 cup white whole wheat flour (I like Bob’s Red Mill, but regular whole wheat or unbleached white would work too)

1/2 cup dark brown sugar, packed

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

3 TBS chia seeds

1/2 cup pecans, chopped

Directions

Preheat oven to 375 degrees.

In medium bowl, cream brown sugar and butter. Add remaining wet ingredients and mix until combined.

In a large bowl combine all dry ingredients. Add wet to the dry and mix well. Scoop into 12 lined & sprayed with non-stick cooking spray muffin tins, or silicone muffin cups, and bake 35-40 minutes.

Try to allow to cool before eating.

What is your favorite way to eat pecans?