Cheesy Quinoa Bites

I needed to figure out a (relatively healthy) snack to bring to a get-together last night and have been itching to try a quinoa bit recipe.  So I found instructions for "Cheesy Quinoa Bites" and glad I did  - they were deeeelicious!   I modified from this blog and they turned out perfectly!  My only problem was that I should have doubled the batch!

This is not my picture, either - didn't have the time to snap one.  It's also from Running to The Kitchen.  Thanks for the recipe idea!! :)

Cheddar Quinoa Bites

• 1/2 cup uncooked red (or mixed) quinoa
• 1 cup water
• 1/2 cup cheddar, grated
• 1 egg
• 2 tablespoons cilantro, chopped
• 3 tablespoons bread crumbs
• 2 tablespoons whole wheat flour
• 1 clove garlic, minced
• 1 small shallot, minced
• 1/4 c corn
• 1/4 c red pepper, diced small - size of corn
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• salt & pepper
• 
  
• Dipping sauce
• 1/4 cup plain greek yogurt (I used Trader Joe's European Plain yogurt with excellent results)
• 1 teaspoon sriracha
• 2 more tablespoons cilantro

Instructions

Quinoa bites

1. Rinse quinoa then combine with water in a small sauce pan.
2. Bring to a boil and then cover and simmer until water is absorbed (about 20 minutes).
3. While quinoa cooks, combine remaining ingredients in a large bowl.
4. Preheat oven to 350 degrees and line a baking sheet with lightly greased aluminum foil
5. Add quinoa to the bowl when finished cooking and combine all ingredients with clean hands.
6. Form mixture into golf ball sized balls (this will be messy but they should come together enough to form balls. If not, add a bit more breadcrumbs) and place on baking sheet.
7. Bake for 20 minutes.
8. If any of the balls have cracked while cooking, reshape them while still hot then let cool to harden.

Dipping sauce

1. Combine yogurt, sriracha and cilantro in small bowl and stir together.

Celebration: Rhubarb-Ginger Champagne Crisp

Ruby-red rhubarb at Eastern Market looked gorgeous this week!  I decided to purchase a bunch and figure the details out later.  Glad I did.  I'm in celebration-mode after a great work week!  With a little bit of tweaking some other recipes...and the fact that I just happened to have a chilled bottle of bubbly...the rhubarb became a deliciously gooey crisp.

If you're craving healthier-for-you dessert; this one definitely fits the bill.  It has relatively low added sugar, fresh ginger, rhubarb, coconut oil + it's vegan & gluten free.  Happy Friday!

Rhubarb-Ginger Champagne Crisp 
(Gluten Free + Vegan)
Serves 4

Ingredients: 

5 stalks fresh rhubarb, chopped into 1/2 in pieces (roughly 3.5 c)
1.5 tbsp ginger (approx) - minced
1/2 c gluten free flour (I used 1/2 legume mix, 1/2 tapioca)
2 oz +2 tbsp organic cane sugar
2 tbsp coconut oil (chilled)
2 tbsp dry champagne (or just use water if your're feeling less festive than I am...)
1 pinch sea salt

Directions:

Preheat oven to 350*.  Wash, peel, chop & mince rhubarb & ginger.  Combine rhubarb and ginger with 2 tbsp of the sugar and the champagne.  Toss well and put into a 9x4 baking pan (a loaf pan).

In a mixing bowl, combine 2 oz of the sugar, flour, sea salt and coconut oil.  Crumble with your fingers until the texture even and crumbles are about half the size of peas.   Crumble evenly on top of the rhubarb mixture.

Bake about 45 - 65 minutes, or until you see the fruit bubbling and crumble browning slightly. Serve with a glass of champagne.  Enjoy! ;)

Shrimp with Papaya-Coconut Sauce + Brown Basmati Rice

I found a beautiful papaya at Trader Joe's the other day!  Since it's especially good for the digestion and we're on our second week of the Gut Rehab, it was a must-buy. It felt like a mini tropical get-away to enjoy shrimp with papaya coconut sauce over brown basmati rice. Along with papaya and it's unique enzymes, the  ginger and garlic give the sauce a kick & are also great for the gut. This dish is great for digestion, gluten-free, dairy-free and 100% delicious. ;)

Ingredients:

1 lb raw shrimp (I used wild red argentinean shrimp)
1 small papaya or 1/2 large papaya
1/2 c coconut cream
1/2 tbsp garlic (minced)
1/2 tbsp fresh ginger (minced)
1 tbsp lime or lemon juice
1/2 tsp crushed red pepper
2 tsp coconut oil (or other high-heat oil)
1/2 tsp cumin
1/4 tsp allspice
White Pepper
Sea salt
Dried unsweetened coconut flakes (optional garnish)

1 c dry brown basmati rice (cooked to package directions

Directions:


Start the basmati rice as it takes 35-40 min to cook; salt the water well & prepare it to package directions.


Sauce: Scoop out meat from the papaya and place into a food processor along with a pinch of sea salt, allspice, red pepper flakes, coconut cream and lime juice.  Blend until smooth.

Clean the shrimp. Pat dry and season with salt, white pepper, and cumin.   In a medium-large pan, heat to medium-high and add the oil.  Sautee shrimp for just a couple minutes on each side until cooked on the outside, but not thoroughly.  Add the minced ginger & garlic.  Sautee a couple more minutes.  Add the sauce and reduce to low.  Let simmer for 15 min.  Serve papaya-coconut shrimp & sauce over the rice and garnish with coconut flakes.