NourishRDs: Almond Apricot Quinoa, Meal Makovers App Review + a GIVEAWAY

Monday, November 10, 2014

Almond Apricot Quinoa, Meal Makovers App Review + a GIVEAWAY

If you were to take a peek at our iPhones, you would find that we have a mild obsession for recipe apps. This is why when we heard that Liz and Janice, the dietitian duo that makes up Meal Makeover Moms created a recipe app, Meal Makeovers, we were thrilled.

We were even more thrilled after purchasing the app, and seeing what a gorgeous and nutritious recipe selection we now had available at our fingertips. Meal Makeovers is stocked with simple, approachable, and healthy recipes we’ve learned to expect from Liz and Janice. (If you haven't already seen the recipes on their website, we highly recommend you check them out! You can do so here.)

The recipes are sorted by category, such as “Pasta & Pizza,” “Side Dishes,” “Vegetarian,” “Holiday Classics,” and more.

Upon selecting the recipes you’d like to make for the week, the app creates an easy-to-follow shopping list divided by sections such as produce, herbs & spices, grocery, etc. Recipes can also be edited according to your tastes and preferences. If you’d rather pass on the onions, for example, it’s no problem. Simply unclick “onions” in the ingredients list of the recipe and it won’t be added to your shopping list.

The hardest part is selecting the recipes you’d like to make each week as each recipe is accompanied with a completely enticing photo. Last week I made the Avocado Salsa, Monster Cookies, and Almond Apricot Quinoa – all of which not only tasted ah-mazing, their recipes are nutrient-dense and tend to be lower in sodium and saturated fat than other recipes you might find online or in magazines.

On my list for this week? Asian Salmon Sticks, Cauliflower Casserole, and Shepard’s Pie.

An added bonus: you can email recipes to friends and family and post them to social media, too!

Here’s a sneak peak at the Almond Apricot Quinoa, a recipe I made yesterday.

Almond Apricot Quinoa

Quinoa is a tiny seed that packs a big nutritional punch. It’s often referred to as an ancient grain, though technically it’s a seed. No matter what you call it, however, quinoa is considered a complete protein food, so it’s ideal for vegetarians, and it’s gluten free. Serve as a side dish or a main meal.

Makes 5 servings

Ingredients

1 cup quinoa

1 small red bell pepper

1/3 cup dried apricots

2 scallions (green onions)

1/3 cup toasted sliced almonds (*Note: my apricots are darker in color as I used a variety without sulfites)

3/4 teaspoon ground cumin

1/2 teaspoon kosher salt

1 lemon

1 tablespoon extra virgin olive oil

1 tablespoon honey

black pepper

Instructions

1. Place quinoa in a fine-mesh strainer and rinse very well several times under cold running water. Drain well. Heat a large nonstick skillet over medium-high heat. Place quinoa in skillet and “toast,” stirring frequently, until quinoa is dry and gives off a nutty aroma, 4 to 5 minutes.

2. Meanwhile, place 1 ½ cups water in a medium-size saucepan and bring to a boil. Add the “toasted” quinoa and stir well. Reduce heat, cover, and simmer until water is absorbed and quinoa is fluffy, 15 minutes. Remove from heat and let stand, covered, for an additional 5 to 10 minutes.

3. Transfer to a large bowl and fluff gently with a fork every few minutes until grains cool.

4. Cut half the bell pepper into ¼-inch dice to yield ½ cup. Coarsely chop apricots. Thinly slice white and light green part of scallions.

5. Gently stir bell pepper, apricots, scallions, almonds, cumin, and salt into quinoa until well combined.

6. Juice lemon to yield 2 tablespoons. Whisk together lemon juice, olive oil, and honey in a small bowl until well blended. Stir into quinoa mixture until well coated with dressing. Season with additional salt and pepper to taste.

Nutrition Information per Serving (total yield 3 ¼ cups): 240 calories, 8g fat (0.5g saturated), 250mg sodium, 36g carbohydrates, 4g fiber, 7g protein