Quinoa Cranberry Pecan Salad

     I am a creature of habit. I also like to try new things. Somewhere in that mix I have found a balance - especially when it comes to recipes. A new dish must only have a limited number of new components mixed in with ones that I know that I like for me to be enticed to try it. It was this strategy that helped me take the leap into the world of quinoa.
     As I mentioned before, my daughter's health issues was the reason I began my quest searching for recipes that did not contain wheat. This is one of the first ones that I had come across that I also thought had enough appeal to be able to present it at the dinner table. The quinoa I purchased was from Truroots and this recipe was located on the back of the package. Oranges are always welcome, as well as cranberries and fresh thyme is something I have been adding to meals for some time now. The recipe originally called for this dish to be served cold but I like it hot/warm as well.
     My son does not like pecans so I have resorted to placing a bowl of pecans in the centre of the table and each of us can add as much or as little as we like. I also have a bowl of thyme to serve as additional garnish/topping. Thyme has been a staple in my herb garden for a few years now and I have found that it holds up well even under the snow. This discovery was made when I had a craving (yes me) and dug some out in the middle of a February blizzard. The largest bowl in the middle of the table is the one with the orange segments. I always make extra and it is the main ingredient that made this dish a hit and a repeat recipe by unanimous vote!
     Segmenting an orange is easy and messy. For those who have never done this go to http://www.youtube.com/watch?v=kQr9QQLtBU0 or google "how to segment an orange" and there are a few great videos that can walk you through the process. Just make sure that you do this over a large bowl to catch all the juices. I also use only the thyme leaves in this recipe. The easiest way to do this is to pinch the top of the stem with one hand and with the other hand place your thumb and finger just below and slide downward, pushing all the small leaves down to the bottom. It's a lot faster than pulling them off. Pecans can be toasted ahead of time and stored in a container. I bake mine at 350 degrees for exactly 6 mins and let them cool on the baking sheet.
     The quinoa carries all these flavours very nicely and I like to serve this as a hot/warm side to either chicken or fish. Enjoy!

Quinoa Cranberry Pecan Salad 

by Truroots 

1 cup cooked quinoa, cooled to room temperature optional

2/3 cup dried cranberries 

2/3 cupped chopped pecans, toasted 

juice of 1  orange 

2 tablespoons extra virgin olive oil 

zest of 1 orange 

3 teaspoons fresh thyme leaves 

¼ teaspoon salt 

Once quinoa has cooled add cranberries and toasted pecans.

Whisk together orange juice, olive oil, orange zest, thyme and salt. Pour dressing over quinoa and mix well.

To toast pecans bake at 350 degrees for 6 minutes, remove from oven and let cool on baking sheet.

(Can serve with additional fresh orange slices on top, may also add grilled chicken marinated in orange juice, olive oil, garlic and fresh thyme or baked salt and pepper fish)
 

Garlic Mushroom Quinoa with Spinach

          Today we had our first snowfall. Even though every weather report the day before warned of the possibility and cautioned drivers for their morning travel we still never fail to rub our eyes hoping that it did not really happen. But it did. A sign of things to come and a reminder of all the yard maintenance I still have to do before the true winter season arrives.
          This week we were busy with Halloween preparations and subsequent tear downs. It was my first year where I was not home to hand out candy. I have class Wednesday evenings this semester so my husband and son were in charge. Admittedly it felt strange but nice to be able to deviate from tradition. It reminded me of why I began sharing this everyone - my necessity to move away from the comfortable norms and try something new for the sake of my daughter's new dietary needs.
          Quinoa was admittedly one of those strange things. The name itself was enough to postpone trying until we were all sick and tired of rice and potatoes. Now it has become a staple in my cupboards and part of the regular rotation of meals. I decided that to introduce quinoa as a new dish I had to make its initial appearance with other foods and flavours that we love - and it worked! At first I found it similar to couscous but with a heartier texture. Best of all I found that my system was able to digest it much easier and thus removing that "heavy" feeling after dinner. What a plus!
          Next week I will share with you my other absolute favourite quinoa recipe that is meant to be served cold but I love it warm. Again, lots of favourite flavours were already in the recipe so it was an instant hit at the table. Enjoy!

Garlic Mushroom Quinoa with Spinach

2 tbsp olive oil 

1 onion, diced 

salt and fresh ground pepper 

2 cloves garlic, chopped or grated 

1 cup mushrooms, sliced (cremini or button) 

1/2 cup white wine (or reduced sodium chicken stock) 

2 cups baby spinach, stems removed 

2 tbsp grated parmesan cheese 

2 cups water 

1 cup quinoa 

1. Set a large skillet to warm on medium low heat. In another pot, bring water to boil and add quinoa. Stir, cover and set to simmer for 20 minutes. Hint: set a timer to remind yourself to remove quinoa from heat when ready and it can stand until all the other items are ready.

2. Add olive oil and onions to skillet and simmer gently until translucent. The longer the onions take the sweeter its flavour. Add salt and pepper to taste (I like a lot of fresh ground pepper).

3. Add grated garlic to skillet and stir until aromatic. Add mushrooms and stir until they have released their liquid. Add wine or stock and simmer until liquid is slightly reduced.

4. Add spinach and stir into mushroom mixture until wilted. Add cheese and quinoa and mix well. As an option, you can leave out the cheese and serve it as an optional topping at the table. This side is a great compliment to chicken or pork.

Pork Tenderloin with Onion, Apples and Thyme Sauce

     It has been some time since I have posted and for that I apologize. It has been a crazy time for me with so many things on the go. We celebrated Thanksgiving and enjoyed the wonderful colours of the north while relaxing for a few days at the cottage. The turkey, and the timing of all of the other dishes, turned out exceptionally well to the point that I think that I might just be getting the hang of this event. Finally!
     Since then I have had to study for a mid term exam while fitting in the usual work, home, chores, etc. I must admit I have a few recipes that I like to use when I am short on time. Even though they are well worn and spotted with drips, I still can't seem to memorize them - but that's okay. They even get an occasional reprint off the printer before being added back into the binder.
     This one below is for Pork Tenderloin with Apples, Onions and Thyme. It is quick, simple, delicious and budget friendly. I use fresh thyme from the garden and apples which are in abundance at this time of year. I don't use a particular type of apple but I do always seem to have Galas on hand. I love these over potatoes, mashed or just cut into large pieces and boiled. The potatoes are a nice complement to the sauce and I always double the batch as my husband always asks for a little bit extra. Enjoy!
 

Pork Tenderloin with Onion, Apples and Thyme Sauce
 

1 tenderloin, silver removed, sliced into ½ in. coins 

2 tsp canola oil 

1 medium onion 

2 cloves garlic, grated 

2 medium apples, peeled, cored and sliced 

1 cup each chicken broth and apple juice 

1 tbsp cornstarch dissolved in 2 tbsp cold water 

1-2 tsp fresh thyme

salt and pepper to taste

Directions

1. Season tenderloin coins with salt and fresh ground black pepper on both sides.
2. Heat oil in a large skillet and brown off tenderloin coins quickly on med-high heat.
    Transfer to plate and keep warm in oven.
3. Add 1 medium onion, sliced. Stir often until softened and brown.
4. Add garlic and two medium apples, peeled and sliced thin. Cook for 5-10 mins.
5. Add 1 cup apple juice and 1 cup chicken broth. Bring to a boil and reduce by half.
6. Add a small amount of salt, lots of fresh ground pepper to taste. Cook another 5 mins.
7. Add 1 tablespoon cornstarch, already dissolved in cold water and fresh thyme.
8. Bring to a boil, season with more pepper and serve.
9. Serve over regular or garlic mashed potatoes, sprinkle with fresh thyme (optional)
    and with a side of green beans.

 (original author unknown)