Noor’s Pumpkin Kale Dill Quinoa

After garnish

After garnish

I’ve talked about quinoa numerous times, and always recommend it to clients who are looking for tasty ways to incorporate whole grains into their diet. Quinoa is a wonderful high protein grain and it tastes great with almost anything.

This recipe is so easy to put together once the initial step of baking the pumpkin and cubing it is over. I made this after my little sister came home from a field trip at the apple orchid.  Pumpkin is very high in Vitamin A, and is a nutrient dense food. It carries anti-cancerous properties, potassium, and yes, Vitamin C too. Don’t hesitate; get pumpkin on your plate.

I usually like this dish with parsley, but I was making the pesto full zucchini noodles that day and had a bunch of fresh dill on hand. It gave it an interesting flavorful kick.

Ingredients:

2 cups organic quinoa*

1 tablespoon organic Virgin Coconut Oil

1 cup fresh mushrooms, washed and sliced

3 cups organic frozen kale (or spinach)

1 small fresh pumpkin (pre baked and cubed)

1 tablespoon ground turmeric

1 tablespoon Himalayan Pink Salt or Unrefined Real Salt

1 teaspoon ground rosemary

½ teaspoon ground black pepper

¼ teaspoon ground cumin

½ cup fresh dill, washed, dried, and chopped

1/8 cup Extra Virgin Olive Oil

Lemon slices, fresh dill, fresh red peppers

 

Directions:

  1. Sautee the coconut oil, mushrooms, and kale in a deep pot for about 5 minutes.
  2. Add about 5 cups water and the quinoa. Add all the spices and stir with a spoon to mix everything in evenly.
  3. Cover and allow it to cook for about 18 minutes; until the quinoa is tender.
  4. Fold in the fresh dill and mix slightly.
  5. Pour into a serving platter.
  6. Garnish with lemon slices, extra virgin olive oil, and red peppers.
Make sure to cut the pumpkin in big cubes so they don't become mush.

Make sure to cut the pumpkin in big cubes so they don’t become mush.

Noor’s Lemon-Dill Pesto Drenched Noodles

Noor’s Lemon-Dill Pesto Drenched Noodles

Gluten-Free. Dairy-Free. Soy-Free. 

Garnished w/ raw pine nuts.

Garnished w/ raw pine nuts.

Pasta is a traditional food for many, but with modern allergies, it’s not friendly for everyone. I’ve come upon Jovial Foods long ago, and until now, it’s one of the top brands of pasta in my opinion. I recommend my clients choose this pasta over others not only because it’s organic, or allergy friendly, but because of the numerous benefits that come with Einkorn wheat.

Their Wheat Pastas are 100% Einkorn, which is the traditional wheat not hybridized like modern wheat. It contains lots of protein, dietary fiber, B Vitamins, minerals, and must say, is wonderful for those with gluten sensitivity.

They also have a line of gluten-free products, one of the few companies to make pasta gluten-free without adding unnecessary preservatives and fillers. 

You can purchase Jovial Pasta Products here or find a local health shop that carries it.

 

I absolutely love pesto, and I make my pesto dressing without the nuts and cheese for a twist. I add other greens and herbs for a tasty spike in taste and health. This pesto is full of super-foods, anti-inflammatory benefits, Vitamin K, A, C, and traces of beneficial minerals from the unrefined pink salt.

 

 

 

Ingredients:

1 box Jovial Organic Egg Noodles

1/3 cup raw pine nuts

Noor’s Super-Food Pesto:

1 tsp Himalayan Pink Salt or Unrefined Real Salt

½ teaspoon organic cumin

½ teaspoon ground onion

½ teaspoon organic ground turmeric

¼ cup fresh dill

¼ cup fresh mint leaves

1 cup organic baby kale

½ cup organic fresh parsley

¼ cup organic fresh cilantro

Juice of 2 fresh lemons

¼ cup Extra Virgin Olive Oil

 

Noor's pesto in the making.

Noor’s pesto in the making.

 

Directions:

  1. Cook the noodles as directed on the package. Don’t overcook them for they will become mushy.
  2. Place the noodles in a serving platter and drizzle with some Extra Virgin Olive Oil. This helps them not stick together as they cool off; learned this from my mother.
  3. In a personal blender add all the pesto ingredients. Blend until smooth.
  4. Pour the pesto over the noodles. Toss to mix it lightly. Garnish with raw pine nuts.
  5. I enjoy serving this with wild-salmon. 🙂 
Served with wild- salmon and veggies.

I served it with wild- salmon and veggies.

 

 

Click to follow this blog and receive notifications of new posts by email. My healthy recipes and food investigation will be sent straight to your email, in case you get off track. :)

Disclaimer

©2014 Noor Salem- All rights reserved. This information on this blog, blackbeanbrownies.wordpress.com is provided for educational and informational purposes only, and not meant to diagnose, treat, or cure any disease, or any other physical or mental ailment of the human body. ALWAYS seek consultation from your physician or health care provider for any medical related questions, or before initiating any diet or health program, trying a new food product, dietary change, supplement, or exercise. All content and images on blackbeanbrownies.wordpress.com may not be reproduced or distributed unless permitted in writing. Noor Salem and blackbeanbrownies.wordpress.com disclaim liability for any misinterpretation or misuse of any information provided here or from any injury, sickness, or damage from the use of any recommended products. This information is not provided to replace seeking a licensed physician or health care provider.