Once again I am looking for things to add to my yummy quinoa dishes. That is one of the great things about quinoa. It’s so versatile! Love it!! Anyway, I was making my Asian style pork chops for dinner and decided to have quinoa with it. So I came up with this quick and easy dish to go with it. This recipe used the plain white quinoa, only because I was out of the colorful ones. Use whichever you wish. I’m finding more and more recipes with quinoa and it’s getting easier to find in the regular supermarket which is fantastic! I still like to get mine from Whole Foods (when I take the trek there) because I can get it in bulk. Much better for me. Just look for it in your local grocery store with the rice and you’ll be happy you did!
1 cup quinoa, rinsed and drained
2 cups fat-free low-sodium chicken broth (gives it a better flavor)
3 scallions sliced, green and white parts
4-5 cloves garlic minced
1 teaspoon freshly grated ginger (it really does make a difference)
1 tablespoon soy sauce*
1. Place the chicken broth and quinoa in a medium pot.
2. Bring the broth to a boil, lower to simmer, covered. Cook for 15-20 minutes, until all liquid is absorbed.
3. When quinoa is done keep stove on low but add in the garlic, ginger and soy sauce. Mix well. Add the scallions and serve.
*If you want more soy sauce just add it. This is a conservative amount but feel free to add more.
Makes about 4 servings
So I have been totally slacking in my blogging duties. I apologize. I have many recipes to add and I’m going to start with this one. I love mashed potatoes. My favorite veggie of all time. But what I don’t love is the calories that go with it. For a while I have seen a few recipes from different sources that combine a potato and cauliflower. I know I’ve posted a recipe for my smashed cauliflower before but this one blows it away! I’m not kidding. The majority of the recipe is cauliflower which is low-calorie and good for you. But you will swear there is no cauliflower in this when you taste it. OMG! Oh and it has a bunch of garlic in it too! I made this last night as a side for our pork chops. I was so excited that I forgot to take a picture of it before we demolished it. The recipe makes 4 servings and the picture I have here is what was left. Needless to say I will most definitely be making this again, soon! One of the recipes I found used buttermilk but I didn’t have any so I used fat-free half-and-half. You can definitely use buttermilk or regular half-and-half, whatever you wish. But the great thing about this is that there is about 100 calories per serving! I know! So without further ado here is the recipe I came up with.
(See I told you there wasn’t much left!)
1 large potato, peeled and cut into small cubes
4 cups cauliflower florets, washed (a small head is probably fine)
¼ cup milk of your choice (buttermilk, half-and-half, regular milk…)
2 tablespoons butter substitute (I use I Can’t Believe it’s Not Butter, light)
6 cloves garlic, peeled
salt and pepper to taste (I did find that it does need salt so you may even want to add some to the water)
- Place the cauliflower, potato and garlic into a pot large enough to hold it all. Cover with water and bring to a boil.
- When it boils, lower the heat to a simmer and continue cooking for about 15-20 minutes. Making sure the cauliflower is very tender and soft.
- Drain and return to pot. Add the milk and butter.
- Using a hand mixer or potato masher, mash till smooth! Add salt and pepper as needed.
Serve and be ready to be amazed! Makes 4 servings or 2 very large ones!