Quinoa – Skip Jennings

Skip Jennings & Gwen Keannelly

Today’s Vegan recipe, Breakfast Quinoa and accompanying maple vine vinaigrette, is from my upcoming book, The Lotus Kitchen with Gwen Kenneally. It’s fun way to use quinoa in the morning. Plus Look for more recipe from my upcoming cookbook in the coming weeks.

I recommend that you make the vinaigrette first, then the quinoa.

Breakfast Quinoa

2 cups quinoa
3 cups vegetable stock
1 cup onions, chopped
1 cup red bell pepper, chopped
1 cup candied ginger, chopped
2 cups dried fruit, chopped (an assortment of apricots, cranberries, cherries and blueberries works nicely)
1 cup sliced almonds
Mint for garnish

Bring quinoa and vegetable broth to a hard rolling boil. Remove from heat and
cover, fluffing with a fork every ten minutes until all of the liquid is absorbed and it has cooled down.

Mix together remaining ingredients and toss with maple syrup balsamic dressing (below). Garnish with mint. Serves 6-8

Maple Balsamic Vinaigrette

2 cloves garlic, finely chopped
2 tablespoons Dijon Mustard
1 tablespoon maple syrup
6 tablespoons balsamic vinegar
1 cup olive oil
Fresh ground pepper

Whisk all ingredients together and let stand for one hour.

The Practice: Breakfast is exactly as it sounds, we ‘break the fast’ from not eating while we sleep. Yoga is the invitation for us to fast from what no longer services so that we may embrace our true nature by becoming the practice. Like the breakfast, quinoa symbolizes the ending of a period of time and the beginning of a new day, each pose must end so that we may begin one. Before each pose we return to the breath as a way to release that what is in the past and embrace what is the present.

Breathing Meditation Instruction: Sit in a comfortable position. Relax and place the hands lightly on the knees. Close your eyes and begin to breathe. Be mindful of when you inhale and when you exhale. Begin to count each breath. As you breathe create a mantra that incorporates your intention. “I breathe this breath for the preparation of this meal. I am aware of the Universe. This food and breath are one.”

Skip Jennings & Gwen Keannelly

More of my recipes from my upcoming Cookbook with Gwen Kenneally. This week, Black Bean and Lima Quinoa.

Black Bean and Lime Quinoa

3 cups water or vegetable stock
Juice and zest from 3 limes
2 tablespoons olive oil
1 tablespoon vegetable oil
1 cup quinoa
1 (15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
3 cloves garlic
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Whisk together lime zest and juice, oils, salt, pepper in a large bowl. In a medium sized pot cover the quinoa with the water or vegetable stock and bring to a boil, about 15 minutes. Cover and remove from heart and let sit until all of the water or stock is absorbed. Cut vegetables while you wait. When liquid is absorbed, fluff with a fork and toss in the bowl with the lime zest dressing and add the black beans, tomatoes, scallions and garlic. Season with salt and pepper to taste and garnish with cilantro.
Serves 4-6

The Practice: Side dish or main course, Black Bean and Lime Quinoa can be enjoyed either way. Yoga is the same, it can be your complete physical practice or it can be a side dish to a physical practice you may already have in place. You decide by using a contemplative meditation. Go within during mediation and ask the simple question “is yoga my only practice?” or “what is it that my body needs?” Once you have asked the question have faith that you will receive the answer. Self-exploration is one of the main principles of yoga; know thyself.

1.	In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2.	Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Vegan Recipes – Breakfast Quinoa

Vegan Recipes – Black Bean and Lime Quinoa

Vegetarian Recipe Corner – Quinoa Tabbouleh