My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Entries in quinoa (30)

Tuesday
Aug162011

quinoa + eggs

I got an idea.

It started with quinoa made Sunday night.

Always make extra quinoa.  Only good things can come of it.

Tomatoes are finally in season out here.  I’ve only been waiting all year long.  Dear summer, please don’t leave me!  

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Tomatoes, quinoa, kale…

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…mushrooms + egg?

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Where am I going with this?  It kind of looks like veggie baked eggs, but it also looks something like my savory buckwheat bake.

Well, it’s neither.  It’s something completely new.

And I am pretty excited about it.  While I absolutely loved the veggie baked eggs, there was nothing I wanted more than a crusty piece of bread to dip in the drippy goodness.  However, that’s sort of not possible because of the whole no-gluten thing. 

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Then I got to thinking.

…I wonder if mixing eggs + quinoa would hold together + make an egg bake?…

Kind of like a frittata…or a quiche without the crust.

I mixed the quinoa, eggs + veggies…

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…baked it in my mini soup crock…

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…and pulled it out of the oven in complete anticipation of a disaster.

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I thought it would be stuck in the dish.

I didn’t think it would hold together.

I thought the quinoa might dry out.

But guess what?

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It worked!

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It broke apart perfectly and tasted exactly as I hoped it would.

Quinoa Egg Veggie Bake [serves 1]

  • 1c pre-cooked quinoa [perfectly cooked quinoa]
  • 1/8t salt
  • black pepper
  • 2 eggs
  • 1 garlic clove, minced
  • 1/4c kale, chopped
  • 1/4c tomatoes, chopped
  • 1/4c mushrooms, chopped
  • 1/2-1oz cheese, shredded
  1. Preheat your oven to 400* and grease an small baking dish.  I used a soup crock that is about 4-5” in diameter.  You could also use 3 muffin tins or 2 ramekin dishes.
  2. Grease the baking dish thoroughly.
  3. In a small bowl, crack + whisk both eggs.
  4. Mix in quinoa.
  5. Stir in salt, pepper, garlic, tomatoes, mushrooms + kale until just combined.
  6. Pour into baking dish and smooth down with fork/spoon/spatula.
  7. Bake, uncovered for 22-26min, until lightly golden + set. [test with your finger for being set]
  8. Remove from oven, turn your broiler on + sprinkle cheese on top.
  9. Broil 1-3min, watching closely, until the cheese is bubbly.

Eaten with a salad, this makes quite the lunch or dinner.  If veggies for breakfast are your thing, you’re going to have a new favorite.

No need for crusty bread.  Just a napkin to wipe your face.

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And if you feel so inclined, you may want to add some marinara, butter, more s+p, or a savory nut butter perhaps?

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nutritional info: includes all ingredients from the recipe

image

Another savory success!

The only problem now, is that I’m out of eggs.

Ashley

Tuesday
Jul192011

why you make extra quinoa

As mentioned yesterday, when cooking quinoa, always make extra.

Here is one reason why.

Breakfast!

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You might not think of quinoa as a breakfast food, but I assure you it can be.  If you cook it in water only, it’s easy to customize quinoa for any meal of the day.  If you’re making it solely for breakfast, I recommend using 1/2 milk + 1/2 water or 1/2 fruit juice + 1/2 water. 

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For this breakfast parfait, I piled on the following:

  • 2% Greek yogurt
  • nectarine
  • perfectly cooked quinoa
  • 2% Greek yogurt + sucanat + cinnamon + splash of vanilla
  • quinoa
  • banana
  • nectarine

Cinnamon sugar yogurt layer?  Oh yes.  It’s true.  And oh so tasty!

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Piled high with peanut butter on top.  Can’t forget my morning dose of nut butter! 

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Prepare to dig in + then realize you packed the glass way too full and need to dump it into a bowl.  Chow down!

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After a go-go-go morning and temps in the 90’s, a refreshing lunch was calling my name. 

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Summer smoothie, infused with chocolate milk!  I used half almond milk + half local/organic chocolate milk to really put this smoothie over the top.  I highly recommend you do the same.

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Then, after a go-go-go afternoon, I created a new donut recipe for the arrival of my parents!  It’s based off one of their favorite desserts.  Despite the heat, I turned the oven on and trust me it was worth it.

Beyond excited to have both parents in Colorado!!

[Mama Pea – Show P. Daddy this photo…you know why]

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Better, than the Peanut Butter Fluff Donuts

I swear.

I will leave you with one clue!!

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After a go-go-go day, this girl is completely wiped out.  Time to rest and then off for an adventure with the parentals in the morning!  Full report on where we go, tomorrow.  Or maybe I’ll share that donut recipe…

Ashley  

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