So simple, so scrumptious! Nothing quite like a perfectly ripe mango, and combining it with the flavor of coconut milk makes it even better!! This is the perfect summer side dish for fresh fish or a grilled meal!
Growing up in a Portuguese family, rice was always a fabulous meal. It was so much more than the boil in a bag and eat with butter experience. My grandmother, mother, and aunts can whip up a rice dish without even thinking about it. Luckily, I have learned from the best!
Instead of rice, I used quinoa. Depending where you look, there are different verdicts about whether or not quinoa is paleo. It seems like the majority of these sources place it in the “not paleo category”. Now, as I have said before, I am not following a strictly paleo diet. I make exceptions like peanut butter and soy products. I know what works for my body. For me, quinoa is very satisfying, a good source of protein, and delish. It definitely doesn’t fall in the cheat meal category for me!
With that being said, it’s up to you to figure out if you want eat it or not. Do some research and decide what works for you and your body!
We did it! Our very own beets from our garden! I love beets, but get stuck making the same dishes over and over. I decided to try something new, and I sure am glad that I did! If you aren’t here for the paleo version, stir in some crumbled goat cheese for a treat!
3 medium beets – peeled and diced into 1/2 inch chunks
1 small red onion – cut into thin strips
1 tsp. olive oil
1 Tbsp. apple cider vinegar
2 cups chicken stock
1 cup quinoa
1. Heat olive oil in a large saucepan. Stirring frequently, sauté onion for 5 minutes or until it begins to caramelize.
2. Add apple cider vinegar and stir to deglaze the pan for about one minute.
3. Add beets, chicken stock, and quinoa. Bring to a boil and reduce heat to a simmer while stirring occasionally until all liquid is absorbed and quinoa is cooked.
After a nearly three week hiatus, I am back! A few things have changed – I am married, glowing from the honeymoon, and inspired by Mediterranean dishes more than ever after sailing around Sardinia and Corsica.
Our return to reality was rocky (Literally! Living on a 48 foot sailboat gives you sea legs very quickly!), but it is great to be home. Our garden is exploding with fresh produce, and after sitting around all morning thinking of other things to do rather than tackling changing my name, I decided I would create a scrumptious dish for lunch. Best part was, everything was either in the garden or pantry, so no trip to the supermarket!
1 cup quinoa
1 Tbsp. olive oil
1 small eggplant – chopped
1 small tomato – chopped
2 Italian roaster peppers – chopped
1 small onion – chopped
3 cloves garlic – minced
10 leaves basil – chopped
1 1/2 cups chicken broth
Pepper to taste
1. In a medium sized pot over medium high heat, sauté onions and garlic in olive oil until fragrant.
2. Add eggplant, tomato, peppers, and basil and sauté for 5 minutes stirring occasionally.
3. Add chicken broth (note: 1 cup of quinoa needs 2 cups of liquid. If the vegetables did not produce any while cooking, add extra chicken broth) and quinoa. Lower heat to a simmer, stir, and cover to cook for 15 minutes or until quinoa is done.
4. Serve right away or chilled.