A big fat cooking rut. I, Lyssie, was in one. Yes, even this registered dietitian and one of The Nutrition Twins who loves to cook got stuck in one. And thanks to two generous samples- #zesprikiwifruit and #organicgrain (organicgrains.com) and an urge to instantly marry the two in one dish, I’ve been set free! Having these delicious and healthy ingredients forced me out of my healthy, in a hurry “go-to meals “and got my creative juices flowing once again and gave me the ammunition to make a new, quickie and healthy alternative! And thank gosh, I’m B-A-C-K! 🙂
It feels great to be back in the “mode”, whipping up light, summer-inspired dishes that don’t require slaving over the stove. After all, summer is my favorite season and fresh summer produce is so much fun to take advantage of. Quinoa (the wholesome, protein and fiber-packed grain) is perfect for summer since it’s light and satisfying and makes me think of the Mediterranean and of olives. I know olives aren’t necessarily a summer food for most, but for me, I immediately think “olives” and summer are a pair. I live in New York City and I get my olives at Fairway or Zabars from the big barrels. Shopping with winter coats and gloves and scarves are not how I envision shopping for olives, rather in a summery tank top and shorts scream olives to me! J
Tammy and I always say “O-live for olives”. Translation: I live for olives. 😉 Olives not only a source of good-for-you, mono-unsaturated fats, they also contain powerful antioxidants and anti-inflammatories that protect the cardiovascular system, respiratory system, nervous system, musculoskeletal system, immune system, inflammatory system, and digestive system—and help to prevent cancer!
Kiwi (in this recipe we used Sungold kiwi, which is a new, golden-fleshed variety. It’s got a refreshing sweet taste with just a hint of sour—and just like other kiwi fruit, it’s packed with vitamin C that helps your skin to glow as it enhances collagen formation, making your skin more elastic so it can appear more youthful. And it’s got fiber to help keep your digestive tract constipation and bloat-free!
Briny olives, sweet kiwi and chewy cranberries with salty feta and satisfying quinoa—this dish packs flavor with a nutritional punch.
Photo taken pre-feta
Kiwi & Olive Quinoa with Cranberries and Feta
Serve this light, satisfying number with a chopped salad of cucumber and tomato or with a side of steamed broccoli.
Serves 4
Ingredients
3/4 cup uncooked quinoa or 1-1/2 cups cooked quinoa (we used Organic Grains from their generous mailing delivery)
1-1/2 cup water
3/4 Tbsp. olive oil
3/4 cup Kalamata olives
3/4 Tbsp. red wine vinegar
3/4 Tbsp. fresh lime or lemon juice (alternatively, you can substitute this for 3/4 Tbsp. red wine vinegar)
15.5 ounce can, chick peas, (ideally low salt, we use Trader Joe’s Organic chickpeas which are lower in sodium than most, 140 mg/serving))
Pink Himalayan sea salt, ground to taste, optional
1/4 cup dried cranberries
3 ounces fat-free crumbled feta
2 tsps. fresh ginger, finely grated, optional
2 Zespri kiwis, sliced and quartered
Directions:
- If using uncooked quinoa, prepare quinoa by adding to a medium sauce pan with 1-1/2 cups water and bring to a boil. Lower heat, cover and simmer until tender and most of the liquid has been absorbed (about 15 to 20 minutes). Fluff with a fork.
- Mix olive oil, vinegar and lime juice (or lemon juice, if you opt for that) together.
- Pour over quinoa and stir in well. Drain about one-quarter of the liquid in the can of the chickpeas out and pour chickpeas into quinoa. Grind salt to taste in quinoa and chickpea mixture.
- Stir in cranberries, feta and ginger. Gently fold in kiwi. Serve warm or chilled! Enjoy!
Nutrition facts per serving:
355 Calories, 9 g fat, 1 g saturated fat, 15 g protein, 53 g carbohydrate, 9 g fiber, 314 mg sodium
OrganicGrains.com and Zespri Kiwifruit both sent The Nutrition Twins samples that were used in the creation of this meal!
- Ingredients
- ¾ cup uncooked quinoa or 1-1/2 cups cooked quinoa (we used Organic Grains from their generous mailing delivery)
- 1-1/2 cup water
- ¾ Tbsp. olive oil
- ¾ cup Kalamata olives
- ¾ Tbsp. red wine vinegar
- ¾ Tbsp. fresh lime or lemon juice (alternatively, you can substitute this for ¾ Tbsp. red wine vinegar)
- 15.5 ounce can, chick peas, (ideally low salt, we use Trader Joe’s Organic chickpeas which are lower in sodium than most, 140 mg/serving))
- Pink Himalayan sea salt, ground to taste, optional
- ¼ cup dried cranberries
- 3 ounces fat-free crumbled feta
- 2 tsps. fresh ginger, finely grated, optional
- 2 Zespri kiwis, sliced and quartered
- Directions:
- If using uncooked quinoa, prepare quinoa by adding to a medium sauce pan with 1-1/2 cups water and bring to a boil. Lower heat, cover and simmer until tender and most of the liquid has been absorbed (about 15 to 20 minutes). Fluff with a fork.
- Mix olive oil, vinegar and lime juice (or lemon juice, if you opt for that) together.
- Pour over quinoa and stir in well. Drain about one-quarter of the liquid in the can of the chickpeas out and pour chickpeas into quinoa. Grind salt to taste in quinoa and chickpea mixture.
- Stir in cranberries, feta and ginger. Gently fold in kiwi. Serve warm or chilled! Enjoy!