Mediterranean Quinoa Wraps

Mediterranean Quinoa Wraps
1 1/2 c prewashed quinoa
2 1/4 c water
salt and pepper, to taste
4 oz feta cheese, crumbled (about 1 cup)
1/2 c plain [greek] yogurt
1/4 c fresh mint, minced
3 T red wine vinegar
2 T fresh oregano, minced
1/2 c olive oil
2 tomatoes, chopped
1 cucumber, chopped
1 shallot, minced
1- 6 oz can black olives, chopped
romaine lettuce

1. Toast quinoa in a large pan over medium heat, stirring often, until quinoa is lightly toasted and aromatic, about 5 minutes. Stir in water and a pinch of salt and bring to a simmer. Cover, reduce heat to low, and simmer for 15 minutes. Spread quinoa out on a baking sheet to cool.
2. Meanwhile, in a blender, blend feta, yogurt, mint, vinegar, oregano, a pinch of salt, and a pinch of pepper until smooth. With blender running, slowly add olive oil until well mixed.
3. In a large bowl, toss quinoa, tomatoes, cucumber, shallot, olives, and 2/3 cup of the dressing to coat well. Season with salt and pepper, to taste.
4. Place quinoa mixture in lettuce leaves and drizzle with remaining dressing.

Chocolate Quinoa Cake

Chocolate Quinoa Cake
1- 13.5 oz can full fat coconut milk, refrigerated overnight, separated
4 eggs
1 t vanilla
2 c cooked quinoa (use about 3/4 c dry), room temperature
8 T butter, room temperature
1 c sugar
1 c cocoa powder
1/2 t baking soda
1 1/2 t baking powder
1/2 t salt

1 1/2 c chocolate chips

1. Preheat the oven to 350* and line two round cake pans (or a 9x13 pan) with parchment paper and grease lightly.
2. Open your can of coconut milk, scoop out the semi-solid fat on the top and set aside.
3. Pour 1/3 c of the remaining coconut milk into a food processor and blend with eggs and vanilla; add the quinoa and butter.
4. Sift the dry ingredients into a large bowl; mix the wet ingredients into the dry ingredients.
5. Pour half of the batter into each pan (or all into the 9x13) and bake for 30 minutes; tip out on to a cooling rack to cool.
6. For the frosting, melt the chocolate in a small pot over medium-low heat; stir in reserved coconut milk fat. Pour into a large bowl and refrigerate until thickened.
7. Remove the frosting from the fridge and beat with an electric mixer until fluffy. Frost your cake and keep it in a cool setting.

Broccoli Quinoa Casserole

Broccoli Quinoa Casserole
1- 10 oz can cream of broccoli (or mushroom) soup
1/3 c [light] mayonnaise
2 T milk
1 1/4 c shredded Cheddar cheese
1/2 t sugar (or Truvia)
1/4 t black pepper
1/4 t nutmeg
2 c cooked broccoli
1 1/2 c cooked quinoa (3/4 c dry)
about 3 T Parmesan cheese

1. Preheat oven to 350* and grease an 8x8 pan.
2. In a medium bowl, combine soup, mayonnaise, milk, Cheddar, sugar, pepper, and nutmeg; stir in broccoli and quinoa.
3. Pour in to greased pan and sprinkle with Parmesan. Bake for 30-40 minutes, until cheese is bubbly and golden brown.
Serves 4-6.

Quinoa Salad Wraps

Quinoa Salad Wraps
1 c cooked quinoa
1 yellow bell pepper, finely diced
1 small red onion, finely diced
1 tomato, diced
shavings of 1-2 carrots
1/2 c broccoli, finely chopped
1 avocado, diced
2 T olive oil
2 T plain greek yogurt (or light sour cream)
2 T rice vinegar
3 T lime juice
2 T honey
salt and pepper, to taste
romaine lettuce
4-5 whole grain tortillas or pitas

1. In a medium bowl, combine quinoa, pepper, onion, tomato, carrots, broccoli, and avocado.
2. In another medium bowl, whisk together olive oil, yogurt, vinegar, lime juice, honey, salt, and pepper; toss quinoa mixture in dressing.
3. Line tortillas with lettuce and spoon quinoa mixture on top; wrap up and enjoy.