Lemon Basil Quinoa from Super Seeds

Photo Credit: Bill Milne

It's so warm here, that I'm thinking about the foods I love in warm weather. Entree salads are perfect when the weather warms up, because they fuel you up without weighing you down. This vegan, gluten-free entree salad relies on protein-rich quinoa for its heft, and fresh veggies for crunch and flavor, topped off with a lemony zing, this salad is a winner!

 

Lemon Basil Quinoa Salad

Makes 5 Servings

Fresh lemon juice, basil, and capers give this hearty but light salad a bright Mediterranean f lavor.

1 cup haricot verts (French green beans), trimmed and cut into 1/2 -inch pieces

1 cup cucumbers, peeled, seeded, and cut into medium dice

2 cups prepared quinoa

10 cherry tomatoes, quartered

2 tablespoons plus 1 teaspoon capers , rinsed

2 tablespoons thinly sliced basil

1 tablespoon fresh lemon juice

1 tablespoon olive oil

Salt and freshly ground black pepper

1. In a large bowl, toss all ingredients to combine.

You might also enjoy these other recipes from Super Seeds.

Massaged Kale Salad
Hemp Seed Hummus
Chocolate Chip Granola Cookies
Golden Corn Soup
Amaranth Stuffed Acorn Squash

  

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available for pre-order now. Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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Q&A About Cooking with Super Seeds: Chia, Quinoa, Flax, Hemp & Amaranth

I LOVED meeting librarians at the ALA meeting!

One of my favorite parts about writing Super Seeds has been getting out and talking to folks about how to increase the nutrition in their cooking by using these little powerhouses. Adding chia, quinoa, flax, hemp and amaranth to everyday favorites is such an easy way to get more protein, fiber, minerals, fatty acids and vitamins in your diet.

I have spoken about Super Seeds to lots of audiences from librarians at the American Library Association to neighbors at a neighborhood meeting to viewers on WGN TV. Tonight, I'm going out for an evening with the Frankfort Public Library.

Regardless of where I'm speaking, some questions come up again and again. If you haven't made it to one of my presentations, here are some frequently asked questions that are sure to arise!

1) Are chia seeds the same as those used in Chia Pets?
Yes they are! Not just decorative hair on your fun planter, chia is a wonder food that provides protein and fiber to your cooking. You can use it to create a quick raw pudding, to add creaminess to your smoothies, or to take the place of eggs in your baking. 

2) Do you get high from eating hemp seeds?
Nope. Although hemp is related to the cannabis plant, it doesn't contain THC, the psychoactive component of marijuana.

3) What is an easy way to start eating seeds?
Here are some easy ideas to get you started:

• Sprinkle some hemp seeds on your oatmeal.
• Blend some chia seeds or flax seed into your smoothie.
• Make your own hemp milk.
• Replace the rice in a favorite dish with quinoa or amaranth.

4) Why do you like these seeds so much?
That's the easiest one to answer. I love how you can incorporate these seeds into your cooking and easily improve the nutrition of all of your favorite dishes. Because these little whole food wonders are loaded with protein, fiber, fatty acids, vitamins and minerals, they bring a whole range of goodness to whatever you add them to.

5) Are all of these seeds gluten-free?
Chia, hemp, flax, amaranth and quinoa are all gluten-free and vegan. Because they are a good source of protein, fat and fiber, they can play an important role in special diets by adding nutrients that might otherwise come from foods that are off-limits. 

Do you have any questions about using super seeds? 

Happy Cooking!

Kim 

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

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PlantPure Nation Cookbook -- A Vegan Cookbook Review

Caribbean Quinoa Bowl recipe below.  Photo credit Brian Olson.

Twelve years ago I transitioned from a vegetarian diet to a purely plant-based diet (a vegan diet). I did this for my son, who was allergic to dairy and eggs, but I continue to follow a vegan diet for myself. My experience with going vegan included an increase in good health. My cholesterol went down and my lifelong asthma pretty much disappeared. I have maintained these health gains over the years. 

Because I have had such a great experience with changing my diet, I was really excited to receive a copy of a new vegan cookbook, The PlantPure Nation Cookbook. This cookbook is a companion to a new film, PlantPure Nation. The book and the film document the changes that people experience when they transition to a plant-based diet using the Jumpstart program created by Kim Campbell and her husband Nelson Campbell (son of T. Colin Campbell, PhD, coauthor of The China Study). 

The PlantPure Nation Cookbook is a great starting point for anyone who wants to try a plant-based diet for the first time. It contains over 150 easy-to-follow recipes that will ease you into eating familiar foods that just happen to be plant-based. The book also has helpful on how to stock your pantry and some highlights from the film. Many of the recipes include gluten, soy and/or nuts, so it might not be the best fit for someone with multiple food allergies or intolerances.

Check out the trailer for this movie, then visit the PlantPure Nation website to see how you can support getting the word out! 
 

Caribbean Quinoa Bowl (courtesy of PlantPure Nation Cookbook by Kim Campbell, BenBella Press)

This recipe is easy to make for any meal. Black beans, salsa, and pineapple give it a sweet Mexican flavor.

½ cup quinoa

1 cup water

4 cups chopped kale

1 cup canned black beans, rinsed and drained

1 teaspoon ground cumin

1 teaspoon chili powder

1/4 teaspoon sea salt

¾ cup salsa (medium heat)

½ cup diced pineapple (fresh, canned, or frozen)

¾ cup corn (fresh or frozen)

1 cup diced avocado

¼ cup sliced green onions

Yields: 4 servings

Prep Time: 15 minutes Cook Time: 10 minutes

1. Rinse the quinoa, which can have a bitter taste if not rinsed thoroughly. Add the quinoa and the water to a pot, bring to a boil over medium-high heat, then reduce the heat to a simmer. Cover and cook until all the liquid is absorbed. Transfer to a large mixing bowl.

2. Lightly steam the kale until bright green. Add to the bowl with quinoa.

3. Add the beans, cumin, chili powder, salt, salsa, pineapple, and corn. Toss until the ingredients are well mixed.

4. Top with the avocado and green onions and serve immediately.

Want more plant-based recipes? I've got hundreds here to get you started, plus more in my books.

Happy Cooking!

Kim 

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

 

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Black Bean and Sweet Potato Chili from Super Seeds

My new year started out with a bang! I was fortunate to get to share some healthy cooking with WGN TV on New Year's Day.  I made Black Bean and Sweet Potato Chili from Super Seeds. This recipe is truly one of my favorites. It's quick to come together, it's nutritious, and it's really delicious. In case you didn't get to see it, I'm sharing the recipe here, too. Also, here's a link to my segment.

Black Bean and Sweet Potato Chili (from Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth)

Makes 6 Servings

Ingredients:

1 tablespoon olive oil

3 medium onions, cut into medium dice (approximately 3 cups)

3 medium garlic cloves, minced

1 jalapeno pepper, ribs and seeds removed, minced

1 medium sweet potato, peeled and cut into medium dice

¼ cup plus 2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon salt

1 28-ounce can crushed tomatoes (3 cups)

1 15-ounce can black beans, drained and rinsed (or 1 ¾ cups cooked black beans)

1 cup prepared quinoa

Preparation:

1. In a large pot, heat olive oil over medium-high heat.
2. Add onions, garlic, jalapeno pepper, and sweet potato. Saute approximately 5 minutes, or until vegetables are soft.
3. Add remaining ingredients, and bring to a boil.
4. Reduce heat and simmer for 20 to 25 minutes, or until heated through. 
   
   Happy Cooking!
   Kim
   
   My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.

Read More

Super Seeds Recipe Roundup and Giveaway!

Super Seeds

Wow! I can't believe how exciting this past month has been. 

The launch of Super Seeds has been filled with joyful moments. I am thrilled that my friends have shared my recipes with their readers, and I want to be sure that you get a full sampling of all that Super Seeds has to offer! 

I wrote Super Seeds so everyone would have the ability to easily up the nutrition in delicious foods just by incorporating these little power-packed ingredients. Flax, chia, hemp, quinoa and amaranth are seeds that add flavor, texture, protein, fiber and a host of vitamins and minerals to everything from soup to dessert! Want to get started? Check out these recipes from Super Seeds. 

Want to cook more up at home? Enter below to win your own copy of Super Seeds plus a four pound package of Gerbs Raw Super 5 Seed Mix (chia, flax, hemp, pumpkin and sunflower seeds). Gerbs is a fabulous resource for anyone who is looking for healthy seeds, but especially for food allergic customers, because everything they sell is free of the top-8 allergens.

Go Dairy Free featured Golden Corn Soup

Cooking Quinoa Featured Pesto Veggie Burgers

          Plant Powered Kitchen Featured Blueberry Coffee Cake

Healthy Blender Recipes Featured Lemon Basil Quinoa

Mama Balance Featured Massaged Kale Salad

Recipe Renovator Featured Hemp Seed Hummus

Go Dairy Free Featured Granola Cookies

Photo by Ricki Heller

Ricki Heller Featured Quinoa Lentil Soup

Enter to win a copy of Super Seeds plus a 4-pound package of Gerbs Super 5 Seed Mix.  (Open to US residents only, sorry!)

a Rafflecopter giveaway
Happy Cooking!
Kim

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.
 

Read More