Nov 292013

Veggies and quinoa mixed with a lemon honey sauce and topped with feta cheese from

Veggies and quinoa mixed with a lemon honey sauce and topped with feta cheese from

For all of my non-American readers out there, yesterday was the day to give thanks in the States! In other words, Americans spent the day with family, stuffing their faces with turkey, stuffing, mashed potatoes, cranberries, gravy and, of course, pumpkin pie. Oh, how I miss it! We didn’t celebrate here because my big gourmet is gone on a business trip and I didn’t really feel like preparing a gigantic feast for just Arik and myself. That would have been the saddest Thanksgiving of all time. 🙂

Veggies and quinoa mixed with a lemon honey sauce and topped with feta cheese from

I’m thinking all of you that did partake in the face-stuffing could probably use something a little lighter and healthier today. This is where the vegetable quinoa skillet comes in. It’s got some good-for-you veggies, a deliciously tart/sweet lemon honey sauce, and, because we just can’t do without it, cheese! If you cook the quinoa ahead of time, this dish is done in a matter of minutes, which, I’m thinking, is just what you need if you were the one hosting Thanksgiving yesterday. 🙂

Veggies and quinoa mixed with a lemon honey sauce and topped with feta cheese from

Veggies and quinoa mixed with a lemon honey sauce and topped with feta cheese from

Enjoy and have a great 1. Advent!

Veggies and quinoa mixed with a lemon honey sauce and topped with feta cheese from

5.0 from 1 reviews
Lemony Vegetable Quinoa with Feta Cheese
Prep time
Cook time
Total time
Serves: 4
  • 1¾ cup/420ml vegetable broth
  • 1 cup/ 170g quinoa, rinsed very well and drained
  • 1 tablespoon olive oil
  • 1 clove of garlic, minced
  • 1 medium zucchini, diced
  • 2 ears of sweet corn, kernels cut off the cob or ½cup/150g canned or frozen sweet corn, drained
  • 2 green onions, sliced
  • 2-3 medium vine-ripened tomatoes, chopped
  • ½ cup/100g feta, crumbled
  • 2 tablespoons fresh basil, chopped
  • salt and pepper
For The Honey Lemon Sauce:
  • Zest of 1 organic lemon
  • 2 tablespoons lemon juice
  • 1½ tablespoons honey
  • 1 clove of garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. In a saucepan, bring chicken broth to a boil and add rinsed quinoa. Cover and let simmer until broth is absorbed, about 25 minutes. Fluff the quinoa with a fork and allow to cool slightly.
  2. Meanwhile, combine all of the ingredients for the honey lemon sauce, whisk well and set aside.
  3. In a large skillet, heat oil over medium heat. Add garlic and saute for about 30 seconds.
  4. Add zucchini, sweet corn and green onions, season with salt and pepper and saute until tender, about 4-5 minutes.
  5. Add the cooked quinoa and half of the honey lemon sauce and cook for 1 minute.
  6. Add the remaining sauce, tomatoes, feta and basil to the skillet and stir well.


Recipe adapted from Iowa Girl Eats.



 Posted by at 13:23

Quinoa Lasagna

 Main Dishes  Comments Off on Quinoa Lasagna
Sep 272013

Quinoa Lasagna | My Little Gourmet

Yes, here it is again…quinoa. The last time I shared a quinoa recipe was this Mediterranean Quinoa Salad, which was a looong time ago. I am way past due for another recipe.

Quinoa Lasagna | My Little Gourmet

If you guys use your favorite pre-made tomato sauce, this lasagna is so easily and quickly prepared. To top it off, it is healthy and Arik absolutely loved it. He even requests quinoa now, when I ask him what he wants to eat. I better get to work and find some more recipes…if anyone has suggestions, I am all ears! 🙂

Quinoa Lasagna | My Little Gourmet


Quinoa Lasagna
Prep time
Cook time
Total time
Serves: 8
  • 2 cups/480ml water
  • 1 cup/170g quinoa
  • 1 tablespoons olive oil
  • 1 large onion, chopped
  • 1 cup/100g mushrooms, sliced
  • 2 cloves garlic, pressed
  • 2 cups/500g tomato sauce or pasta sauce
  • 2 cups/400g cottage cheese
  • 1 large egg, beaten
  • ¼ cup/15g parmesan cheese
  • 2 tablespoons chopped fresh basil or ½ teaspoon dried basil
  • 1 tablespoon dried oregano
  • 1 medium zucchini
  • 2 cups packed fresh spinach (tough stems removed) or 250g frozen spinach, thawed and liquid squeezed out
  • 1½ cups/150g shredded mozzarella cheese
  • salt and pepper
  1. Grease a 9-by-13-inch (23-by-33-cm) baking dish.
  2. Place quinoa in a strainer and rinse really well. Add it to a medium saucepan, along with the water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until there is no water left in the pan. Fluff with a fork and spread evenly in the bottom of the baking dish.
  3. Preheat oven to 350℉/175℃.
  4. Add oil to a large saucepan and place over medium heat. Add onion and cook, stirring frequently for about 5 minutes or until transparent and slightly browned.
  5. Add mushrooms and cook for about 3 to 4 minutes until softened and very little moisture is left in the pan. Add the garlic and tomato sauce, stir until hot and remove from heat.
  6. Combine cottage cheese and beaten egg in a medium bowl. Add parmesan cheese, basil, and oregano and mix well.
  7. Spread ⅓ of the tomato sauce over the quinoa and top with all of the zucchini.
  8. Top this with all of the cottage cheese mixture, ½ of the remaining sauce, and all of the spinach. Finish with the remaining sauce and spread mozzarella on top.
  9. Bake lasagna for 35 to 40 minutes or until cheese is melted, bubbling and slightly browned around the edges.
  10. Allow lasagna to stand for 10 minutes before serving.

Recipe adapted from Eating Well.
 Posted by at 12:30
Nov 022012

Quinoa salad with dried cranberries, pine nuts, and feta

I have to admit I tried quinoa for the first time just a few weeks ago.  I know I’m behind the times.  I’d heard a lot about it, but was a little weary about cooking it myself.  Well, I finally did it, and I haven’t looked back since.  This stuff is great…easy to cook and so versatile.

For those of you who are also a little clueless about quinoa (if there are any of you left out there) here are a few facts…

1.) Quinoa originally comes from South America, is pronounced kinwa, and is a species of goosefoot grown primarily for its edible seeds.

2.) It is a pseudocereal rather than a true, cereal, or grain.  As a member of the chenopod family it is more closely related to spinach or beets.

3.) The nutrient composition is very good compared with common cereals.  Quinoa grains contain good quantities of calcium, phosphorus, magnesium and iron.  It is gluten-free and has a high protein content (14% by mass).

The more you know. 🙂 These and many more facts on quinoa can be found on good old Wikipedia.

All in all my first experience with quinoa was a positive one.  The whole family loved this salad, especially little Arik.  I was sort of worried that he would pick out the dried cranberries and only eat those, but he ended up finishing his whole portion and even asking for seconds.  What more can one want…

Alright, now it’s your turn to give it a try.  Hope your families enjoy it just as much!

 Quinoa salad with dried cranberries, pine nuts and feta

Mediterranean Quinoa Salad
Prep time
Cook time
Total time
Serves: 4
  • 1½ cups quinoa
  • 3 cups water
  • ½ teaspoon salt
  • ¼ cup or 3 tablespoons pine nuts
  • ¼ cup/60ml olive oil
  • ¼ cup/60ml lemon juice
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh italian parsley
  • 2 scallions
  • ¼ cup or 3 tablespoons dried cranberries
  • ⅓ cup/100g crumbled feta cheese
  1. Put quinoa in a strainer or cheese cloth and wash well. Place in a large pot, add water and salt, bring to a boil, lower heat, and let simmer with lid on until all water is absorbed. (15 to 20 minutes) Don't stir the "grain" while it is cooking. Test for doneness by tilting the pan to one side, making sure all the water has been absorbed. Remove the lid and let rest 5 to 10 minutes.
  2. Dry-toast pine nuts in skillet until they begin to change color.
  3. Combine olive oil, lemon juice, mint, and parsley in a large bowl.
  4. Add scallions, cranberries, feta cheese, and toasted pine nuts and toss. Add cooked warm quinoa a little at a time.
  5. Toss well and serve at room temperature.
Adapted from Feeding the Whole Family
 Posted by at 13:14