Millet and Red Quinoa Balls

I love this dish, because it is one that brings beautiful memories of me sitting in my friend’s garden, enjoying a nice glass of Pinot Noir, along side her olive tree, with yummy crusty bread on the side, lots of laughs and a few tears. One of my favorite memories, is just watching the hummingbirds flying around and allowing ourselves to just be in the present moment.

This recipe is a wonderful alternative for a “Meatless Monday”, it can also be a great vegan recipe, just omit the parmesan cheese. The flavor is in the red bell peppers, garlic, onions, basil and fennel. This is one you will want to make with your family over and over and again.  If you have balls left over, please freeze them, they do great in the freezer.

I hope you enjoy it just as much as we do and maybe it will be bring fond memories for you, when you Set the Table with Love for those special people in your life.  Enjoy! 🙂

 

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Millet and Red Quinoa Balls in a Simple Marinara Sauce

Millet and Red Quiona Balls

Ingredients

1 cup of Millet
1/2 cup of Red quinoa
4 cups of water
2 tbsp olive oil
2 garlic cloves ( minced)
1/2 cup onions diced
1/2 cup of red bell peppers, diced
1 cup of parmesan cheese, if vegan omit the cheese or use a vegan cheese instead
1 tbsp dried basil
1/2 tbsp fennel seeds
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp granulated garlic powder

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Millet and Red Quinoa Balls in a Simple Marinara Sauce

1. In large deep sauce pan add the 4 cups of water. Allow it to come to boil. Add millet and red quinoa. Add the salt, pepper and garlic powder. Turn down the heat to medium low simmer, cook for 20-25 minutes. Stirring occasionally. You want a nice fluffy mash potato like texture. This makes the balls easy to roll up.
2. Add 1 tbsp of the olive oil to a sauté’ pan and sauté’ the garlic, onions and red bell peppers, cook for about 1-2 minutes. Add a pinch of salt and pepper to season the veggies. Add the sauté’ vegetables to the mixture along with the dried basil, fennel seeds and the cup of parmesan cheese. Taste and season with the black pepper and sea salt, as needed.
3. Stir completely, incorporating all the ingredients. Wet your hands
slightly and roll the mixture into medium balls. You can put the balls in the fridge to harden for about 30 minutes. This will help the balls to hold together when you are browning them in the sauté pan.
4.Once the balls are firm, add the remaining olive oil in a sauté’ pan and sauté’ each ball until golden brown on each side on medium heat. Add goat cheese, basil and lemon zest for garnish, if you desire.
Makes 20-25 small millet and red quinoa balls

 

Simple Marinara Sauce

Ingredients

2 tbsp. olive oil
3 cloves garlic, minced
1 (28 oz.)can crushed tomatoes
1 (8 oz.) can tomato sauce
1 tbsp tomato puree
2 1/2 tbsp dried oregano
2 1/2 tbsp dried basil
1/2 tsp of sea salt
2 tsp. organic cane sugar
1/2 tsp of red pepper flakes
1 bay leaves
Directions:
Heat oil in a large saucepan over medium heat. Saute garlic until tender.
Stir in crushed tomatoes, tomato sauce, tomato puree, basil, oregano,sea salt (or to taste), organic cane sugar, red pepper flakes. Reduce heat to low and simmer for at least 40 minutes.
Serve the Millet and Red Quiona Balls on top of the Marinara Sauce.
Use pieces of basil as garnish with a little lemon zest.

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Red Quinoa Olive Tapenade

I love olives and I especially love olive tapenade, but I thought today let’s give this appetizer a little vegan protein boost. I love the texture that the quinoa adds to this recipe.  You can add this on sandwiches as a spread. You can also use it in pasta as like a pesto or top on salads.

Enjoy. Please remember to Set the Table with Love.

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Red Quinoa Olive Tapenade

 

Ingredients:

1 cup of cooked red quinoa, follow instructions on back of packaging, set cooked quinoa to the side to cool.

2 cloves garlic, peeled

1 cup pitted kalamata olives

2 tablespoons capers

3 tablespoons chopped fresh parsley

2 tablespoons lemon juice

2 tablespoons olive oil

1 teaspoon of organic honey

salt and pepper to taste

Directions:

Place the garlic cloves into a blender or food processor; pulse to mince.  Add the cooled quinoa to the food processor. Add the olives, capers, parsley, lemon juice, honey and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper. I garnished with chopped tomatoes and fresh parsley from my granddaughter’s garden.  Enjoy!

Chai Red Quinoa Porridge

I love this recipe! Instead of regular oatmeal, I decided to make a red quinoa porridge.  It was very delicious, full of flavor and texture. The great thing about this for breakfast, is that you are eating a complete protein, so it is an excellent alternative to having meat or eggs for breakfast. I wonderful choice when you are making changes to eat clean. Also it’s gluten free.

I hope you enjoy the recipe as much as I did.

Chai Red Quinoa Porridge
Chai Red Quinoa Porridge

Chai Red Quinoa Porridge

Ingredients:
1 cup red quinoa

1 1/2 cups almond milk

2 tsp ginger powder

1 tsp cardamom

1 tsp cinnamon

1 tsp cloves

1/2 tsp allspice

1/4 teaspoon salt

Grated ginger, walnuts, almond milk, maple syrup or honey ( Optional Toppings)

Directions:

Wash quinoa in several changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine-mesh sieve after each rinse), until water is clear.

Drain washed quinoa well in a large fine-mesh sieve.

Combine all ingredients in a heavy medium saucepan and bring to a boil, covered. Reduce heat to low and cook, covered, until milk is absorbed and quinoa is tender, about 20 minutes.

Remove pan from heat and let stand, covered, 5 minutes. Fluff with a fork and keep covered to keep warm.

Divide quinoa among bowls and add grated ginger.

Add walnuts, extra almond milk, maple syrup or honey. ( All optional) But yummy!

One more thing.  Set the Table with Love.