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.


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


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?

Breakfast Quinoa

I love quinoa. The first time I had it I thought it was gross, but that is because I neglected to follow the rinsing direction. That is a very important direction! Quinoa tastes waxy and chemically without rinsing. But if you follow the directions, it is a wonderful side dish, or main course mixer.

My favorite way to eat quinoa in the morning is with lots of cinnamon, toasted pecans and either fresh or dried berries. This week I’m enjoying my bowls with blueberries and strawberries.

I like to cook up a batch of quinoa, let it cool and then serve it with my chosen toppings and vanilla almond milk. Sometimes I sweeten it with sugar or stevia, and other times I don’t.

Do you enjoy sweet quinoa?

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


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?