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One Hundred Dollars a Month

I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way.

Recipe – Quinoa with Dried Cranberries and Toasted Pecans

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Here is another yummy quinoa recipe for all you quinoa crack heads out there.  I don’t know about you, but I can’t get enough of this stuff.  I am beginning to think quinoa should be sold by the ounce on a street corner.  Seriously, quinoa is so addicting.  It’s all I think about lately.

Ingredients
1 cup quinoa
2 1/4 cups chicken broth
1/4 cup coarsely chopped pecans
1/4 cup cranberries, chopped
1 Tbs. extra-virgin olive oil
1 garlic clove, minced

Directions

Rinse the quinioa.  Place the quinoa and chicken broth in a rice cooker and cook {I use the white rice option on my rice cooker}.  While the quinoa is cooking, use a stir fry pan to heat up 1 tablespoon olive oil over medium heat.  Toss the chopped pecans and garlic into the pan and toast {about 1 minute}.  Set aside.

Once the quinoa is finished cooking, add the chopped cranberries plus the pecan and garlic mixture.  Serve warm.

Here are a few more recipes I’ve made with Quinoa

Quinoa Salad with Cranberries, Spinach and Feta

Grilled Chicken Kabobs with Spinach Quinoa

How to Make Quinoa Salad

 

Looking for even more delicious quinoa recipes?  Check out the book Cooking With Quinoa: the Supergrain by Rena Patten.  Amazon currently has it on sale for $12.63 and the reviews are great!

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Recipe: Grilled Chicken Kabobs with Spinach Quinoa

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The Handsome Husband received a lovely care package a few days ago from his mother.  It was his annual birthday box of meat from Omaha Steaks {insert big happy smile}.  Inside the box, among other things, was chicken.  And since the weather outside was perfect bbq weather, I grilled up some chicken kabobs.  Life is tough I know.

Here is the delicious recipe:

Ingredients

For the Chicken Kabobs

2 large chicken breasts, cubed
1 green pepper, sliced
1 yellow pepper, sliced
1 sweet onion, sliced
1/2 bottle Lawery’s Santa Fe Chili Lime Marinade
5 wooden bamboo skewers, soak in water

For the Spinach Quinoa

1 cup quinoa
2 cups chicken broth
2 cups spinach, chopped
1/4 cup pine nuts
2 teaspoons garlic, minced
1/4 cup Feta cheese crumbles
2 tablespoons lemon juice
2 tablespoons olive oil

Directions

For the chicken kabobs

Soak bamboo skewers in warm water for 30 minutes.  Place onion, chicken, and peppers on skewers and place in a roasting pan.  Pour marinade over chicken kabobs and refrigerate for 30 minutes.  Remove from marinade and cook over a medium hot grill until fully cooked.

For the Spinach Quinoa

Place chicken broth and quinoa in a rice cooker and cook.  When finished place in a large bowl and set it aside to cool.  In a stir fry pan combine olive oil, garlic and pine nuts.  Saute over medium heat until nuts are toasted.  About 2 minute.

Add toasted nut mixture, chopped spinach, feta and lemon juice to quinoa and toss.


Looking for a little grilling inspiration?  Check out Grillin’ with Gas: 150 Mouthwatering Recipes for Great Grilled Food by Fred Thompson.  Amazon currently has the bbq book on sale for $13.38.

*Amazon prices can change at anytime.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Recipe: Quinoa Salad with Cranberries, Spinach and Feta

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Did you try the quinoa recipe I posted two weeks ago?  Huh?  Did you?

Well, what are you waiting for?

Quinoa is all the rage. And although I haven’t seen it reported anywhere, I’m pretty certain quinoa is the latest version of housewife crack.  Forget soccer mom crack {that was soooo 2010} forget about the wine bar or nail salon {nail polish wears off you know} and go buy a bag  of quinoa.

Trust me.  All the cool people are eating it.  And you should be too.

Ingredients

2 cups Quinoa
4 cups Chicken stock
4 oz Feta cheese crumbles
2 cups Fresh spinach, chopped
1 cup Cranberries
1/3 cup Ken’s Steakhouse Balsamic and Honey Salad Dressing

Directions

Place the quinoa and chicken stock in a rice cooker, turn it on and cook.
Let Quinoa cool 1 hour and place in a large bowl.
Add spinach, cranberries, feta to cooled quinoa and mix well.
Add dressing and stir to coat.

Looking for more recipes featuring Quinoa? Amazon currently has Quinoa 365: The Everyday Superfood By Patricia Green on sale right now for $15.42.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Recipe: How to Make Quinoa Salad

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I’m in love.

I must admit I never knew what to do with Quinoa until now.  About a year and a half ago I bought bag at Costco for around $10.  Tried it once plain, zipped the bag shut, and stuffed it in the back of the pantry.  I didn’t get it.  I didn’t understand why my neighbors were suddenly buying it and going on and on about it.  It didn’t taste like anything.

But now I get it.

You have to add other ingredients to it and then poof, magic happens.

Let me just say this, the next time you have to go to a pot luck, bring this.  The next time you want your husband to buy you a pair of Ugg boots because you accidentally tore a hole in yours with a shovel {we won’t even go into the part about you shouldn’t be wearing Uggs in the garden anyway}, make this.

The next time you want to eat, make this.

Because Quinoa Salad will make you {and everyone else around you} happy.

Trust me.

Print

How to Make Quinoa Salad

Course Salad
Cuisine Mediterranean
Servings 4

Ingredients

  • 2 cups Quinoa
  • 4 cups Chicken stock
  • 4 oz Feta cheese crumbles
  • 15 oz Can S & W Jalapeno Black Beans , rinsed and drained
  • 15 oz Canned Sweet Corn , rinsed and drained
  • 1 cup Spinach , chopped
  • 1/2 Red onion , diced

Dressing

  • 1/2 cup Lime juice {2 Limes}
  • 3 tablespoons Red wine vinegar
  • 1/4 cup Olive Oil
  • 1 tablespoon Cumin
  • Salt and Pepper to taste

Instructions

  1. Place the quinoa and chicken stock in a rice cooker, turn it on and cook.
  2. While the rice is cooking mix the dressing ingredients together and set aside.
  3. In a large bowl combined the black beans, corn, spinach and red onion.
  4. When the quinoa is finished cooking and has cooled down, combine it with the black bean mixture, add dressing and toss.
  5. Serve in a nice big fat bowl and dig in!

Recipe Notes

This has been adapted from Heather's yummy recipe over at Queen Bee Coupons.

Looking for more recipes featuring Quinoa?  Amazon currently has Quinoa 365: The Everyday Superfood By Patricia Green on sale right now for $15.42.

 

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Mavis Butterfield Etsy