Fall Quinoa Pilaf

My diet is almost exclusively plant-based. I will eat meat from time to time, so I like to consider myself a semi-vegetarian. Eating mostly plants is a personal choice for me. I find it easier to digest veggies and grains then a huge piece of steak. When I started eating more fruit and veg, I noticed my energy increased. I wasn't stopping at Starbucks every couple of hours to fill up on caffeine and sugar just to have my blood sugar crash in thirty minutes. I realize that everyone's body needs protein, however protein doesn't always have to be in the form of meat. A little grain called Quinoa has a nice helping of protein in it. I particularly like this grain because it helps stabilize my blood sugar and I can eat a lot of it since it is low in calories. Even if you decide to just have one vegetarian meal a week, you are doing your body an enormous favor. Try it and you might just become a VIP (Vegan Intriguing Person).

Fall Quinoa Pilaf

1 cup Quinoa cooked according to the directions on package

1/2 cup parsley, chopped

1 pomegranate, seeds removed

1/2 cup green onion, chopped

1/4 cup dried figs, chopped

1/4 cup toasted almonds

juice of 2 Meyer lemons

2 Tablespoons olive oil

1 teaspoon dried thyme

salt and pepper to taste

In a large bowl combine parsley, green onion, pomegranate seeds and dried figs. Add Quinoa in once it has cooled off after cooking it. In a small bowl combine lemon juice, thyme, salt, pepper and olive oil. Drizzle over pilaf. Garnish with toasted almonds.

Enjoy!

Happy Food Day!

Wild Rice Pilaf

This is a wonderful, light and versatile dish that can be served as a side dish or main entree. Serve it inside a baked acorn squash, on the side of a pork tenderloin or make it the main dish by adding some baked chicken. The original recipe called for canned mandarin oranges, but since oranges were in season, I thought fresh would be so much better. I also substituted dried cranberries for fresh grapes. I just love the sweet and tart flavor of dried cranberries.


Recipe:

1 8 oz. package wild rice, cooked according to directions on package
3 green onions, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
2 small oranges peeled and sliced

Dressing:
1/4 cup orange juice
3 tablespoons balsamic vinegar
2 tablespoons olive oil
salt&pepper
  
Directions:
In a small bowl combine olive oil, balsamic vinegar, orange juice and salt and pepper. Stir together. In a large bowl, combine wild rice, green onions, walnuts, oranges and dried cranberries. Drizzle dressing over ingredients in the large bowl and mix well.


Enjoy!