How do you take your Quinoa? From Pasta to Chili, here are some Detox-Approved Recipes to enjoy during your cleanse.
Quickie Bean & Quinoa Pasta
Serves 4
Ingredients:
1 package quinoa pasta
¼ cup olive oil
1 white onion, diced
4 garlic cloves
½ cup sun-dried tomatoes, sliced
⅓ cup kalamata olives
1 tsp sea salt or to taste
¾ tsp cumin powder
Pinch of red pepper flakes {optional}
1 can white beans, drained + rinsed
2 handfuls kale, arugula or spinach
4 tbsp nutritional yeast {optional}
½ lemon, zested + juiced {optional}
Instructions:
- Boil water for pasta. Follow cooking instructions on package.
- Meanwhile, heat olive oil in a large saucepan on medium-low heat. Add onions + garlic, cooking until translucent.
- Add sun-dried tomatoes, olives, salt, cumin + pepper flakes, stirring for 1 minute.
- Add white beans + kale, cooking until beans are warm, approx 3-4 minutes.
- Strain pasta when finished cooking, reserving 1 cup of the pasta water.
- Toss pasta, nutritional yeast + greens of choice in with the sauce, mixing thoroughly. Option to add in some of the pasta water to thin the mixture to preferred consistency.
- Squeeze lemon juice on the top for garnish, season to taste with salt, pepper flakes & more nutritional yeast if desired. Voila!
Spicy Vegan Crockpot Chili
Serves 6
Ingredients:
⅔ cup uncooked quinoa
4 cups vegetable broth
1 can cooked kidney beans, drained + rinsed
1 can cooked black beans, drained + rinsed
1 can diced tomatoes
¼ cup tomato paste
1 tbsp olive oil
½ cup yellow onion, chopped
1 celery stalk, diced
3 garlic cloves, minced
2 tbsp jalapeño pepper, seeded + diced
1 red bell pepper, diced
1 tbsp ground cumin
2 tbsp chili powder
1 tsp paprika
1 tsp dried basil
1 tsp dried thyme or marjoram
1 tbsp blackstrap molasses {or maple syrup}
1 tbsp gluten free tamari or Braggs Liquid Aminos
1 cup dairy free greek yogurt {optional}
¼ cup cilantro or parsley, chopped {optional}
1 lime, sliced into 8 wedges
Black pepper to taste
Instructions:
- Combine all ingredients in a 6 Quart Slow-cooker, except for the molasses, tamari, cilantro, black pepper & lime. Cover & cook on low for 5 - 6 hours.
- Stir in tamari, molasses & pepper, to taste. Serve garnished with yogurt, chopped herb & lime.
Creamy Cashew Alfredo
Serves 4
Ingredients:
½ cup raw cashews, soaked overnight
1½ cup green peas, frozen
10 oz quinoa pasta
1 tbsp avocado oil or olive oil
⅓ yellow onion, diced
Pinch of sea salt + black pepper
¼ tsp red pepper flakes {optional}
2 garlic clove, minced
4-5 cups cauliflower, crumbled
2 cups vegetable broth
3 tbsp nutritional yeast
½ tsp gluten free tamari
1 cup cashew or almond milk
Instructions:
- Soak the cashew overnight or {6 hours before cooking} in a bowl of water in the fridge. When ready to cook, drain, rinse & set aside.
- Place frozen peas in a bowl of cool water to defrost. Set aside.
- Boil the water for pasta, cooking according to package directions.
- Meanwhile, add oil to a large, shallow saucepan & heat on medium-high heat. Stir in the onion, cooking for 2 minutes. Add some pinches of salt & pepper + the red pepper flakes & cook for 5 more minutes.
- Stir in the cauliflower + veggie broth. Reduce heat to medium & cook covered for 10 minutes or until cauliflower is softened.
- Do not drain. Carefully transfer to a blender. Add in the cashews, nutritional yeast, tamari & milk. Blend on high for about 1 minute until smooth. Adjust seasonings to taste.
- Transfer sauce back to the large suacepan to warm on medium-low heat. Add in cooked pasta + defrosted green peas & toss.
- Top with optional herb garnish & extra nooch, red pepper flakes. Voila!
15-Minute Creamy Avocado Pasta
Serves 2
Ingredients:
1 medium sized avocado, pitted
½ lemon, zested + juiced
2-3 garlic cloves, to taste
½ tsp kosher salt or to taste
¼ cup fresh basil, optional
2 tbsp nutritional yeast
2 tbsp extra virgin olive oil
2 cups quinoa, brown rice or kelp noodles
freshly ground black pepper, to taste
Instructions:
- Cook your choice of gluten free pasta.
- Meanwhile, add the garlic, lemon juice & olive oil to a food processor, processing until smooth.
- Add in the avocado, basil, nooch & salt. Process until smooth and creamy.
- Pour sauce on your grain/noodles & toss until fully combined.
- Garnish with lemon zest & black pepper. Serve immediately.
- Optional add-ins: tempeh, spinach, asparagus, basil. You can also sub-out the pasta for zoodles or squoodles. 😉