Warm Quinoa with Apples, Raisins, and Pecans

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Consider quinoa as a sweet way to start the day instead of a savory side dish. Similar to baked oatmeal, this easy recipe is warms you up in the morning, while offering a balance of brain food and deliciousness, too. For a dessert, add a little extra maple syrup and a scoop of nondairy coconut milk ice cream.

quinoa apple raisin bake

Warm Quinoa with Apples, Raisins, and Pecans

2 cups nondairy milk (I like unsweetened vanilla Almond Breeze)
1 cup dry quinoa, rinsed
2 small apples, cut into small chunks (a good baking apple)
1/2 cup raisins
1/4 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 cup pecan halves, chopped
1 tablespoon nondairy buttery spread (such as Earth Balance) or 2 teaspoons coconut oil (though the Earth Balance is my preference here)
1 tablespoon unrefined cane sugar

Preheat the oven to 350F. Lightly grease a 9×9-inch glass baking dish.

Bring the milk to a boil in a medium saucepan. Add the quinoa. Return to boiling and cook for 2 minutes. Remove from heat and add the apples, raisins, maple syrup, cinnamon, vanilla, and salt. Mix well. Pour the mixture into the prepared dish. Cover with foil and bake for 15 to 20 minutes, until the quinoa is fluffy and has absorbed the milk.

Put the pecans, margarine, and sugar in small bowl. Mix to completely coat the pecans. Sprinkle the mixture over the quinoa. Return to the oven and bake, uncovered, for 25 minutes longer, until the pecans are fragrant and the top is browned. Let stand 5 minutes before serving.

Iced Matcha Latte

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Fragrant matcha gets a dose of summer flavor when serve chilled with a drizzle of syrup. If you opt for the Ice Syrup route, check out icesyrup.com where you can see where to pick up the unique, local ingredient.

matcha latte

Iced Matcha Latte

1/4 cup hot (not boiling) water
1/2 teaspoon good quality matcha tea
1 1/2 teaspoons coconut syrup or ice syrup
1/2 cup unsweetened coconut milk beverage or other neutral nondairy milk
1/4 teaspoon vanilla extract
About 6 ice cubes

Put the hot water in a small bowl. Add the matcha and whisk until smooth. Stir in the coconut syrup or ice syrup until it dissolves. Pour the mixture into a glass. Add the nondairy milk, vanilla extract, and ice cubes. Mix well. Serve chilled.

Note: Both syrups lend a different flavor to the drink, so be sure to mark your preference before you pour it in. Give it a taste and sample as you add it for your own level of sweetness.

Kale with Roasted Chickpeas

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This kale recipe (sans chickpeas) is one of my favourite ways to prepare the green, especially with the cider vinegar and red pepper flakes… the perfect zing and spice to amp up the kale. Adding the chickpeas gives a bit of a crunch, and I frequently change up the spice combination on the chickpeas to bring in a new flavor.

kale and chickpea

Kale with Roasted Chickpeas

For the chickpeas:
1 can (15oz/443mL) unsalted chickpeas
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder
Fine sea or Himalayan salt and fresh ground pepper to taste

For the kale:
1 tablespoon extra-virgin olive oil
1 yellow onion, thinly sliced
2 cloves garlic, finely chopped
1/2 to 2 teaspoons red pepper flakes (to taste)
1 large bunch of kale (about 1 1/4 pounds), washed and chopped
3 tablespoons water
2 tablespoons apple cider vinegar
Fine sea or Himalayan salt and freshly ground pepper to taste

To roast the chickpeas, preheat the oven to 425F. Toss with olive oil. Sprinkle with garlic powder, salt, and pepper. Bake for 25 to 40 minutes, depending on how crunchy you want them, stirring often.

To make the kale, heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and red pepper flakes, cooking until fragrant, about 1 minute. Add the kale. Mix well. Add the water and apple cider vinegar. Increase the heat to medium-high, cooking until the water is evaporated and the kale is soft. Season with salt and pepper.

Transfer to a serving dish and toss with chickpeas.