Tag Archives: quinoa

Quinoa and lentil Italian veggie hash

Our breakfast this morning…it was incredible!

Quinoa and lentil Italian veggie hash

Servings:  ~6

  • 1 cup (192 g) lentils (red, green, brown, or beluga)
  • 3-4 medium carrots (peeled if not organic), each cut into 1 inch pieces
  • 2 cups (235 to 475 ml) water for the lentils.  1/2 c for the quinoa.
  • 2 tablespoons (28 ml) coconut oil
  • 1 small onion, chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 6 oz portobello and/or crimini mushrooms, chopped
  • 4 cloves garlic, crushed or minced
  • 2 jars of your favorite red pasta sauce.  I use Bertolli’s organic Tomato and Basil
  • 1 c shredded parmasean cheese or nutritional yeast (optional)
  • 1½ t. dried oregano
  • 1 tablespoon (2 g) dried basil
  • ½ teaspoon red pepper flakes or crushed dried chilies or more per your taste
  • 1 cup (87 g) quinoa, rinsed well
  • 2 T dry red wine (optional)
  • 2 T basalmic vinegar
  • Salt and pepper, to taste
  • Eggs, over easy or cooked as you like
  1. Add the lentils, carrots, and 2 c water to a large soup pot. Add a dash of salt and/or hot pepper flakes to the pot if you want to flavor the pot a little.  Turn the heat to high, cook until the mixture is simmering, and then decrease to low and cover. Cook 20 minutes, stirring often to keep the lentils from sticking to the pan.

  2. While the lentils cook, heat the coconut oil in a saute pan over medium heat. Add the onion and saute until translucent, about 5 minutes. Then add the bell pepper and garlic and saute for 1 minute.  Add the mushrooms, garlic, basil, oregano, hot pepper flakes, and basalmic vinegar and sautee for another 5 minutes.  Stir in the 1 jar of pasta sauce and red wine (if using) and simmer on low another 20 minutes.

  3. Add the quinoa, 1 jar of pasta sauce, and 1/2 c water to the lentil/carrot pot.  If there are any seasonings that you would like to add, do it now.  More garlic?  More basil or oregano?  Turn on medium high and bring to a light boil.  Turn down the heat to low, cover, and simmer for about 20-30 minutes, until the quinoa is done.  If using cheese or nutritional yeast, stir it in when there is about 5 minutes left to cook.   Be sure stir occassionally as this cooks to keep it from sticking.

  4. Cook the eggs over easy or according to your preference when the quinoa/lentil mix is about done.

  5. To serve:  Place a big scoop of the lentil/quinoa ‘hash’ in a large dish.  Place a large spoonful of the veggie sauce/mix on top.  Add the cooked eggs on top.  Garnish as you like.

  6. Eat and enjoy!


Italian cupcakes

Italian flavored cupcakes

Italian flavored cupcakes

I wasn’t really sure where I was going with this dish, but I knew I wanted a hearty, but reasonably healthful Italian dinner last night and this is what I came up with… awesome ‘meaty’ Italian cupcakes!  Yep, sounds weird.  Yep, tastes INCREDIBILMENTE DELIZIOSO (thank you google translate)!

In fact, my husband liked this one so much he suggested we put it on regular rotation!  That is pretty good feedback from a guy who isn’t overly keen on quinoa.

The texture of the quinoa and mushroom based cupcake was super meaty–which I LOVE because it makes this recipe so totally versatile. They are absolutely divine served over a spicy arugula salad OR on a bed of sauteed spinach/arugula/kale greens.  Next time I am going to do a gluten free pasta and make meatballs instead, for an authentic tasting spaghetti with meatballs.  I CAN’T WAIT!

Give this recipe a try!  I know you are going to love it as much as we do.


These are smaller cupcakes–making about 20/recipe–served over sauteed greens! YUM!

Servings ~6 large cupcakes

  • 1 c organic quinoa, uncooked
  • 1 jar of your favorite spaghetti sauce
  • 1-2 T EVOO
  • 5 cloves garlic, crushed
  • 6 oz portobello mushrooms, chopped
  • 1 t garlic powder
  • 1 T onion powder
  • salt and pepper
  • pinch chip pepper flakes
  • dash of agave nectar
  • 1 T basil
  • 1 T oregano
  • 1/2 c freshly grated parmasean cheese or nutritional yeast
  • 6 eggs, beaten
  • cooking spray

In a big sauce pan warm the EVOO.  Add the garlic, mushrooms, basil, oregano, and chipotle pepper flakes.  Cook over low until the mushrooms have softened 5-6 minutes.  Add the marinara sauce and cook over low heat for 5-10 minutes.  Stir in the quinoa, cover and continue cooking for about 30 minutes.  Turn off the heat and let cool.  

Preheat oven to 400 degrees F.  

Mix together the eggs, agave nectar, salt, pepper, onion powder, and garlic powder.  Add this to the cooled quinoa with the cheese (or nutritional yeast) and stir until well incorporated.  

Put the batter into the greased cupcake tin.  Bake at 400 degrees F for 15-20 minutes, until done through.  Use an individual tart pan for more meatball sized cakes–dropping the cooking time accordingly.  I haven’t done them yet, but probably to 10-12 minutes?