Quinoa Wild Rice Blend with Avocados, Sweet Potatoes and Black Beans

My family and I recently began the elimination diet. We are eliminated several foods including, citrus, all gluten, corn, dairy, tomatoes, potatoes, peppers, eggplants, just to name a few. Why you ask? That’s a great question! Health reasons of course! We are trying to determine if some of the issues our kids are dealing with are food related. It’s been a very interesting learning process and I’m excited to share some new recipes with you.


Here’s a recipe from day one! It’s quick, simple and tasty. All things that equal a successful meal in my book!


What You’ll Need:

1 cup Quinoa Wild Rice Blend (you can use quinoa alone if you prefer)
2-3 large Sweet Potatoes; cut in small cubes
2 cans Black Beans
3-4 tablespoons Coconut Oil (2 tablespoons melted for sweet potatoes)
2 large Avocados
Salt and Pepper to taste


What You’ll Do:

Preheat oven to 425 degrees.

Cook quinoa blend according to package directions.

While the quinoa blend is cooking prepare your sweet potatoes. Toss cubes of sweet potato cubes in melted coconut oil, salt and pepper and place on a large baking sheet. Bake for about 10 minutes, then flip and continue baking. Continue this until the sweet potatoes are the desired texture. When done remove from oven and set aside.

In the meantime cook black beans in their liquid.

Cut avocados into medium size cubes.

When quinoa blend is done stir in a tablespoon of coconut oil.  Then drain black beans and add to quinoa blend along with sweet potatoes and avocados. Toss well, add salt and pepper to taste and enjoy!


* This dish may be served hot or cold.  It's great either way.

Red Quinoa with Veggies

Red what? Red Quinoa (keen-wa). It's a grain. And a really good one too, according to the ancient Incas who believed the crop to be sacred and termed it,"Mother of all grains". Yep, we looked it up on Wikipedia. We like research, what can we say.

We have been using Quinoa for quite some time now. In our opinion, it's a good rice replacement, and goes perfectly with tofu and veggies.

This recipe is a recent creation and went over real well with the little ones. In addition to it's excellent taste, Quinoa is loaded with protein for all of you vegan/veggies out there who worry about getting enough in your diet.

So get your bowls ready....here comes a yummy meal!

What you'll need:

Red Quinoa

Black Beans

1-2 Tsp cumin

1-2 Onions

Cilantro: as much you like (we love it, so use a ton)use at least 1/2 cup

3 cloves of garlic

1 pound firm Tofu pan fried til golden brown in a tsp of sesame oil (or whatever you like)
Lots of Atulfo Mangos - say one for each person eating
Bunch Spinach
Half a Tomato for each person
Avocados

Salsa to taste
Lime to taste
Tortilla Chips as needed to scoop up yummy stuff

Cook Quinoa according to package directions, only, add a vegetable bouillon cube to the water.

Make your own 'refried' black beans, or use canned, put black bean in a large frying pan with some of the liquid, add add onions, cumin, garlic and cilantro and mash. Cook until a nice thick consistency mashing and stirring often.

Put a layer of chopped fresh spinach in the bowl, add quinoa, beans and other toppings to taste. Enjoy!