1 cup uncooked Quinoa
3 large eggs
3 large egg whites
1 cup spinach, chopped
2 tablespoons chopped cilantro
1 small red bell pepper, diced
¼ cup diced red onion
1 ripe avocado, diced
¼ teaspoon salt
Freshly cracked black pepper
Optional: 1 jalapeño, seeded and diced
Optional: 1/2 cup shredded cheese of your choice
Place quinoa and 2 cups of water in a small pot over high heat. Bring to boil, cover, reduce heat to low and cook quinoa for 15 minutes or until all the water is absorbed. Fluff with a fork and transfer to a separate bowl to cool for 5-10 minutes.
Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and generously spray the inside of each liner with nonstick cooking spray.
In a large bowl, beat together eggs and egg whites. Fold in veggies, onion, avocado, salt and pepper and jalapeño and/or cheese (if adding). Fold in cooled quinoa. Divide evenly among prepared muffin pan. Bake for 20-25 minutes or until egg is set and edges are barely golden brown. Cool in pan for 5-10 minutes then immediately transfer to a wire rack to finish cooling. Store in fridge tightly wrapped or in a container; these will keep for 5-7 days.
1 cup uncooked barley
1-15 oz can broth
1 cup, 1 oz water
pinch of thyme
8 oz mushrooms
1 can white beans; do not drain
½ cup caramelized onions
2 tbsp extra virgin olive oil
2 garlic cloves; minced/grated
½ tsp thyme
½ tbsp balsamic vinegar
⅛-1/4 salt and pepper; to taste
¼-1/2 cup parmesan cheese
2 cups spinach
In a large sauce pan, bring the barley, broth, water, and thyme to a boil.
Once boiling, stir well, reduce heat to low, cover and cook for 50-60 minutes.
Fluff with fork once cooked.
Heat the olive oil in a large sauté pan over medium-high heat.
Once hot, add the mushrooms and garlic; cook for 2 minutes.
Add the caramelized onions, mix well.
Add ¼ tsp salt and pepper and the thyme.
Reduce heat to medium.
Once the mushrooms have cooked down, add in the barley, stir well.
Then add in the beans, do not drain or rinse them; stir gently.
Add the balsamic vinegar.
Once the beans have heated through and are hot, remove from heat and wilt in the spinach.
After the spinach has wilted in, add the parmesan cheese to the desired amount.
Serve and Enjoy.
1 1/2 c. pearl barley
3 tsp. olive oil
4 skinless, boneless chicken thighs
2 medium carrots
2 stalk celery
1 small onion
1 package sliced mushrooms
1 can chicken broth
2 c. water
1/2 tsp. dried thyme
1/4 tsp. ground nutmeg
Salt and ground black pepper
Heat deep nonstick 12-inch skillet over medium-high heat until hot. Add barley and cook 4 to 6 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to large bowl.
In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.
In same skillet, in remaining 1 teaspoon oil, cook carrots, celery, and onion over medium heat 7 to 8 minutes or until tender-crisp. Stir in mushrooms and cook about 10 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.
Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center. Serve pilaf garnished with parsley leaves.