One of the things I enjoy most about having the kids home with me in the summer is working together with them in the kitchen. Often times I try to find ways for them to help me with dinner preparation- grating cheese, stirring pasta, shelling peas, shucking corn, etc. Once in a while I’ll try to think up a sweet and healthy treat that’s a little more exciting than just dinner and that I know would be especially fun for them. This chocolate millet crunch was our most recent little project. It’s simple enough for the kids to make almost on their own, but tasty enough that it’s hard to just eat a few pieces. These are little mounds of chocolate coated puffed millet, chopped hazelnuts, and goji berries with just a touch of shredded coconut sprinkled on top. Puffed millet can be found in the cereal aisle of a natural foods store and although I find it rather bland on its own, it complements the chocolate nicely and it adds a certain crisp lightness that I love. These must be served chilled to get a crunch, which makes them perfect for those hot days when you just need a little bit of chocolate. [Read more…] about Chocolate Millet Crunch
Continue ReadingCurried Quinoa with Grilled Zucchini and Toasted Curry Lime Pepitas
Our family just returned home from spending a beautiful four days at Blue Lake Fine Arts Camp. We are exhausted, but have full hearts. We made new friends, went on peaceful walks, relaxed by campfires, and our kids were able to experience music and art in new and inspiring ways. It was a refreshing break from tv, computers, and the internet. Camp food was… well, camp food, and after four days, I was ready to get back to whole grains and fresh produce. I told Ryan that as soon as we were home again I was going to make a big quinoa salad, and I think he thought I was joking, but no, this was the first thing I made after we returned home. It was just what I needed and hit the spot. This dish is healthfully seasoned with curry, cumin, turmeric, and smoked paprika, has plenty of green from the grilled zucchini, grilled scallions, and parsley, and is generously garnished with crunchy toasted curry lime pepitas. Toasting the pepitas on the stove with some curry and lime zest only takes a few extra minutes and it makes all the difference. This can be served warm or at room temperature, but if making ahead of time, keep the pepitas stored separately until ready to serve so they don’t lose their crunch.
PrintCurried Quinoa with Grilled Zucchini and Toasted Curry Lime Pepitas
- Yield: 4-6
Ingredients
Curried Quinoa
- 1 cup quinoa, rinsed and drained
- 3/4 teaspoon kosher salt
- 1 teaspoon curry, divided
- 3/4 teaspoon cumin, divided
- 3/4 teaspoon turmeric, divided
- 3/4 teaspoon smoked paprika, divided
- 1 teaspoon extra virgin olive oil
- 3/4 pound zucchini (about 2 medium zucchini), trimmed and quarter lengthwise
- 1 bunch scallions (about 6 scallions)
- 1/4 cup chopped fresh parsley
Toasted Curry Lime Pepitas
- 1 cup pepitas (pumpkin seeds)
- 1 teaspoon extra virgin olive oil
- 1 teaspoon muscovado sugar
- 3/4 teaspoon curry
- 1/4 teaspoon kosher salt
- zest from 1 lime
Instructions
Curried Quinoa
- In a small sauce pan, combine quinoa, salt, 3/4 teaspoon curry, 1/2 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 teaspoon paprika, and 2 cups of water. Bring to a boil, then lower heat and simmer until water is absorbed, about 15-17 minutes. Set aside.
- Preheat the grill to medium heat. Place zucchini and scallions on a large plate or tray. Drizzle olive oil and sprinkle with remaining 1/4 teaspoons of curry, cumin, turmeric, and paprika. Season with salt and pepper. Use hands to evenly coat vegetables.
- Grill zucchini 5-6 minutes, rotating after a few minutes, until tender and browned. Grill scallions 2-4 minutes, until slightly wilted and browned. Chop zucchini crosswise into small chunks and thinly slice the scallions.
- In a large bowl, combine quinoa, zucchini, scallions, and parsley. Gently toss together and season to taste with additional salt and pepper. Serve with a generous sprinkle of toasted curry lime pepitas.
Toasted Curry Lime Pepitas
- In a small bowl, mix together the muscovado sugar, curry, lime zest, and salt.
- In a large skillet over medium heat, toast the pepitass with olive oil until they start to brown, about 5-7 minutes. Sprinkle the curry lime mixture over the seeds and stir constantly until seeds are evenly coated and sugar is melted, about 1-2 additional minutes. Transfer to a plate to cool. Season to taste with additional salt if needed.
Notes
inspired by Bon Appetit