What's Up - Your guide to what's happening in Fayetteville, AR this week!
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try theserecipes Ingredients • 1 cup uncooked quinoa, rinsed • 2 cups water • 1 pound extra lean ground beef • 1 tablespoon olive oil • 1 onion, chopped • 4 cloves garlic, minced • 1 jalapeno pepper, seeded and minced • 1 tablespoon chili powder • 1 tablespoon ground cumin • 1 (28 ounce) can crushed tomatoes • 2 (19 ounce) cans black beans, rinsed and drained • 1 green bell pepper, chopped • 1 red bell pepper, chopped • 1 zucchini, chopped (Optional) • 1 teaspoon dried oregano leaves • 1 teaspoon dried parsley • salt and ground black pepper to taste • 1 cup frozen corn kernels, thawed • ¼ cup chopped fresh cilantro Directions 1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. 2. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside. 3. Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes. 4. Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve. Courtesy www.allrecipes.com Ingredients • 1 cup quinoa • 2 cups nonfat milk • 1 pinch salt • 3 tablespoons maple syrup • ½ lemon, zested • 1 cup blueberries • 2 teaspoons flax seed Directions 1. Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy. 2. Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture. 3. Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve. Power Salad Bowl Ingredients • 1 cup finely chopped kale • ½ cup cooked quinoa • ½ cup garbanzo beans • ½ red bell pepper, chopped • 1 carrot, grated • 1 hard-boiled egg, chopped Dressing: • ½ lemon, juiced • 1 tablespoon olive oil • 1 tablespoon chopped fresh parsley • 1 teaspoon Dijon mustard • ½ teaspoon maple syrup, or to taste • salt and ground black pepper to taste Directions 1. Arrange kale, quinoa, garbanzo beans, red bell pepper, carrot, and egg in a bowl. 2. Whisk lemon juice, olive oil, parsley, mustard, maple syrup, salt, and pepper together in a small bowl until dressing is well mixed. Pour dressing over salad. Blueberry Lemon Breakfast Quinoa Quinoa Chili This gluten-free ancient grain is packed with protein, antioxidants, fiber, vitamins and minerals august 14-20, 2022 What's up! 47