Tag Archives: Gluten Free

23 Feb. 2017: Quinoa Bowl with Tahini Dressing

2017-feb-23_fournightsaweek_0439I happened on Martha Stewart’s PBS cooking show recently, and was impressed that the recipe she prepared was not so ridiculously complicated that it required a team of sous chefs to get it to table.  So as I was searching for something to cook this week, I migrated over to her website and found this Quinoa Bowl.  Delicious and not difficult for home cooking!  Thanks to Wendy at Tutto Bene for the Barista Pinotage recommendation.


  • 1 pound of broccoli, florets with tender stems (halved if large) 2017-feb-23_fournightsaweek_0451
  • 1 red onion (8 oz) cut into 1/2-inch rounds
  • 2 TBSP extra virgin olive oil
  • coarse salt and freshly ground black pepper
  • 1 cup quinoa, rinsed and drained
  • 1/2 cup tahini, well stirred
  • 1/4 cup fresh lemon juice (2 lemons)
  • 2 cups packed mint leaves, plus more for serving/garnish
  • sliced avocado, sliced cucumber, and lightly toasted sliced almonds for serving


  1. Preheat oven to 425 degrees F. Toss broccoli and onion with oil on a rimmed baking sheet; season with salt and pepper. Roast, flipping vegetables once, until golden brown and tender (about 25 minutes).
  2. In a small pot, bring quinoa, 1 1/2 cups water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer 14 minutes. Turn of heat and let stand 10 minutes. Fluff with a fork.
  3. Combine tahini, lemon juice, 1/2 cup water, and mint in a blender. Blend until smooth; add 3/4 tsp salt and 1/4 tsp pepper.
  4. Serve quinoa topped with roasted vegetables, avocado, and cucumber and sprinkle with almonds and mint with dressing on the side. (Serves 4)



29 Jan. 2011 Red Pepper – Carrot Soup

Adapted from Prag, E. “We Love Soup” Vegetarian Times. (February 2010) Issue 374, Vol. 36, No. 3. Page 34.

Carrot Red-Pepper Soup

Copyright © 2011. Adrien Bisson.

My Comments: In my school, we have been teaching our students to “eat a rainbow” — here’s a beautiful, colorful soup for a cold winter night, although I’ll try it again in the summer and eat it chilled.  I did take the time to slow-roast my own red peppers. Full of beta-carotene and lycopene, this soup promotes heart health.


2 large red bell peppers (1 lb) plus slices for optional garnish
2 TBSP olive oil
1/2 tsp curry powder
1 bay leaf
1 large onion, sliced (2 cups)
2 large carrots, sliced (1/2 lb)
4 cloves garlic, peeled and sliced
1 tsp salt
2 TBSP lemon juice


1. Preheat oven to 350 F. Place bell peppers on baking sheet and roast 1 hour or until skin is wrinkles and blackened all over, turning peppers occasionally. Transfer peppers to a bowl and cover with plastic wrap. Allow to sit for 10 minutes to steam. When the peppers are cool enough to handle, rub off the blackened peel and remove the seeds.

2. Heat oil in a 2-qt. saucepan over medium heat. Add curry powder and bay leaf and stir for 10 seconds. Add onion, carrots, garlic and salt. Cover and cook 10 minutes or until onion is translucent.

3. Add 4 cups of water and bring to a boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.

4. Transfer carrot mixture to blender (or, if you prefer use a hand blender in the pot), add bell peppers and puree until smooth. Stir in lemon juice.

5. Garnish using bell pepper slices.

6 servings. Weight Watcher Points = 3 points (!).

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