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Meatless Monday: Bob’s Red Mill Quinoa, Bleu Cheese, and Pecan Salad

I use Bob’s Red Mill products all the time–the brand’s quinoa, almond flour, garbanzo bean flour, steel cut oats, coconut flakes, and more!  So, I was excited when the brand reached out to me and asked if I would like to review their new cookbook, Bob’s Red Mill Everyday Gluten-Free.  The cookbook highlights more than 281 recipes that showcase the health benefits of a gluten-free diet, but are delicious, creative, and satisfying  It is written by Camilla Saulsbury, who is an award-winning recipe developer, bestselling author, and an avid endurance race competitor.

This isn’t your average gluten-free cookbook though.  It doesn’t use gluten free flours or refined sugars, it uses ancient grains that are naturally gluten-free, such as quinoa, millet, sorghum, teff, and more.  With the addition of these grains into your daily diet, you will not feel as though you are eating gluten-free, as they are filling, healthy, and naturally growing grains.  If you haven’t heard of these, I will be telling you about them in a few posts.

First up is a quinoa, and today’s recipe for you is a quinoa, bleu cheese, and pecan salad.  Quinoa is a seed that is harvested from the broadleaf plant, which belongs to the goosefoot family.  (Spinach, beets, and chard are also in this family!)  This grain is considered a “super-crop” by the United Nations for many reasons.  First it has an almost near-perfect balance of protein (it is one of the best sources of protein in the vegetable kingdom), carbohydrates, and dietary fiber.  Second, it is rich in vitamins and minerals, especially thiamine, riboflavin, vitamin B6, folate, magnesium, and vitamin E, and is a good source of iron, calcium, phosphorous, and zinc.  And finally, of all whole grains, quinoa is also highest in potassium, a mineral that is essential for optimal brain function, blood sugar regulation, muscle function and sound mental health.  So, are you sold on the grain yet?!  I hope so, and I hope you try today’s quinoa salad recipe!  Follow the recipe below!

3 TBSP EVOO

1 1/2 White Wine Vinegar (I used apple cider vinegar) 

1 TSP Dijon Vinegar 

Salt, Pepper, and Garlic Salt to taste

3 Cups Cooked Quinoa 

1 Cup packed fresh flat-leaf parsley (I used 1/2 cilantro and 1/2 mint)

3/4 Cup crumbled blue cheese

1/2 cup chopped toasted pecans

1/2 cup tart cherries or cranberries

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Ingredients for the quinoa salad

 

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Herbs and Cheese!

Herbs and Cheese!

In a small bowl, whisk together oil, vinegar, and mustard

Cook quinoa according to package’s instructions

Season to taste with salt, pepper, and garlic salt 

Place quinoa in a large bowl

Add dressing and gently toss to coat

Cover and refrigerate for at least 30 minutes, until chilled, or up to 4 hours

Just before serving, add parsley, blue cheese, pecans and cherries, gently tossing to combine

Herbs and cheese added to quinoa

Herbs and cheese added to quinoa

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I served mine over a bed of kale and romaine lettuce 

The finished salad!

The finished salad!

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P.S.  I can not wait to cook my way through this ENTIRE cookbook.  I decided on today’s recipe simply because I opened to the page.  I started bookmarking recipes that I wanted to make, but quickly had to stop because I was bookmarking every page!  I will just have to start at the beginning!

Quinoa, Blue Cheese, and Pecan Salad
Yields 8
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Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
Prep Time
45 min
Cook Time
15 min
Total Time
1 hr
375 calories
44 g
9 g
17 g
13 g
4 g
106 g
223 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
106g
Yields
8
Amount Per Serving
Calories 375
Calories from Fat 150
% Daily Value *
Total Fat 17g
26%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 9mg
3%
Sodium 223mg
9%
Total Carbohydrates 44g
15%
Dietary Fiber 6g
22%
Sugars 1g
Protein 13g
Vitamin A
17%
Vitamin C
18%
Calcium
11%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 TBSP EVOO
  2. 1 1/2 White Wine Vinegar (I used apple cider vinegar)
  3. 1 TSP Dijon Vinegar
  4. Salt, Pepper, and Garlic Salt to taste
  5. 3 Cups Quinoa
  6. 1 Cup packed fresh flat-leaf parsley (I used 1/2 cilantro and 1/2 mint)
  7. 3/4 Cup crumbled blue cheese
  8. 1/2 cup chopped toasted pecans
  9. 1/2 cup tart cherries or cranberries
Instructions
  1. Cook quinoa according to package's instructions (approximately 15 minutes)
  2. In a small bowl, whisk together oil, vinegar, and mustard
  3. Season to taste with salt, pepper, and garlic salt
  4. Place quinoa in a large bowl
  5. Add dressing and gently toss to coat
  6. Cover and refrigerate for at least 30 minutes, until chilled, or up to 4 hours
  7. Just before serving, add parsley, blue cheese, pecans and cherries, gently tossing to combine
  8. Serve over a bed of greens
Adapted from NewsforChews
beta
calories
375
fat
17g
protein
13g
carbs
44g
more
Adapted from NewsforChews
http://www.newsforchews.com/
Stay hungry…

3 Comments

  1. Pingback: Bob’s Red Mill Central American Black Beans and Amaranth |

  2. Pingback: Meatless Monday: Cardamom Amaranth Granola |

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