Quinoa and Mango Salad - Instant Pot or Not!

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Springtime calls for some lighter food and today's salad is a perfect one that you love to have now and throughout the summer.

This salad is filled with healthy goodness such as quinoa, mangoes and cranberries and doused with a light white wine vinaigrette that brings it all together.  I made this with the help of the Instant Pot just to cook the quinoa.  It is such a great item to make rice or quinoa dishes.  The cooking time is reduced greatly and it's a simple way to cook a large amount of grains.  Once the quinoa is cooked and cooled the salad comes together quickly.

If you don't have an Instant Pot all is not lost.  You can still cook the quinoa on the stove top using the directions on the package and pull the salad together just as easily.  

This salad turns out light and refreshing.  We just loved it!  I think this is definitely going to be a new favorite of mine.  We served it with grilled chicken for dinner the first night and then had it for lunch with sandwiches the next day.  Truthfully, we were eating this delicious salad for several days and it kept wonderfully in the refrigerator.  

You need to make this salad...and soon.  It would be a perfect side dish for Easter!

Enjoy!





Quinoa and Mango Salad

serves 6


1 cup uncooked quinoa
1 1/2 cups water
3/4 tsp salt, divided
2 cups mango, peeled and cubed (about 2 large mangoes)
1/2 cup sliced green onions
1/2 cup dried cranberries
2 Tbls parsley, chopped
1/4 cup olive oil
1 1/2 Tbls white wine vinegar
1 tsp Dijon mustard
1/4 tsp black pepper

Place quinoa in a fine mesh strainer and rinse under cold water and drain.  

Instant Pot directions:  Add quinoa and 1 1/2 cups water and 1/4 tsp salt in the Instant Pot and mix well.  Place the lid on the instant pot and move pressure release valve to the sealing position.  Press Manual and cook on high pressure 1 minute. 

When cooking is complete, use natural release for 10 minutes, then release remaining pressure by turning the pressure valve to release.  Press Saute and cook and stir for 1 minute until any excess water has evaporated.

If not using an Instant Pot: cook quinoa on the stove top according to the package directions.

Spread quinoa on a large plate or platter, cover loosely with plastic wrap and refrigerate for at least 1 hour.  

In a large bowl add quinoa, mangoes, green onions, cranberries, and parsley.  Mix well.  In a small bowl or mason jar add oil, vinegar, mustard, 1/2 tsp salt and the 1/4 tsp pepper.  Shake or whisk until blended.  Pour over quinoa and stir until well blended.

Allow to stand 10-15 minutes before serving.

Instant Pot: Homemade Chicken Noodle Soup

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Have you jumped on the Instant Pot train?

I recently got an Instant Pot for Christmas and have been using it more and more as I find recipes.  I haven't posted any recipes for it because a lot of the dishes I made were good, but not outstanding enough to go on my blog.  Until today.  

I was under the weather recently with a really nasty cold and I was craving some chicken soup.  Not the canned stuff but some really hearty homemade soup.  To tell you the truth I didn't have the strength to stand around and make homemade soup so while I was vegetating on the couch I looked up some recipes to make soup in the Instant Pot.  Having the method down, which is really easy by the way, I chose the ingredients I liked best and tested it out.

Homemade Chicken Noodle Soup cures all that ails you!  Being the best soup when you are sick I still wanted to have one that tasted homemade.  Instead of just dumping the ingredients in the pot and turning it on (which you could do) I decided to sauté my chicken, onions, carrots, and celery just a few minutes to bring in some more flavor. This technique along with some choice spices and a boost of concentrated stock turned this soup from wow to pow!!  Plus it was done in under 45 min. start to finish.  

Now THIS is why you buy an Instant Pot!  Hot hearty soup bursting with comforting flavors and it's all homemade in under and hour!  You'll surely want more of this dish.

Enjoy!



Items you might like to make this soup:

• Instant Pot
• chicken stock concentrate
• wooden spoons
• chef's knife
• bowls

Instant Pot: Homemade Chicken Noodle Soup

1 Tbls butter
2 large boneless skinless chicken breasts chopped into 1-inch pieces
1 1/2 cups yellow onion, diced
1 cup celery, sliced - 3 stalks
1 cup carrots, diced - 3 carrots
6 cups low-sodium chicken broth
1 Tbls chicken broth concentrate - Better than Bullion - low sodium
8 ounces small shell pasta
1 1/2 teaspoons poultry seasoning
1/2 teaspoon freshly ground black pepper

Set the pressure cooker to the sauté setting on medium heat.

When it reaches temperature add the butter.  Once melted, add the chicken and cook until the outsides of the chicken chunks are mostly cooked, just a few minutes, stirring occasionally.

Add your onions, celery, and carrots, and continue to cook and stir for a few minutes.  Turn off the sauté setting by hitting cancel.  

Add the chicken broth, concentrate, pasta, seasoning and pepper. Stir to make sure all ingredients are submerged in the liquid.

Cover and lock the lid on the pressure cooker. Select the manual pressure cooking button and set the time to 10 minutes on high pressure. Perform a quick release to allow the steam to escape and stop the cooking.

Stir the contents, taste and adjust salt and pepper to taste.  Serve.

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Slow Cooker Lighter King Ranch Chicken Soup

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I'm back with another soup recipe today!

Work has been a bear these past two weeks.  I'm working on an enormous 2 month project and yesterday was the deadline.  I don't have time to even get up from my desk, which causes me to sit for long periods of time, eating lunch in front of the computer and not doing much else other that pushing this project through to completion.

Needless to say I come home after long, long work hours and I am too tired to cook.  As you can see from my lack of posts I'm too tired to blog as well!  The only cooking I'm actually doing is on the weekends, and then I'm still tired so the cooking has to be easy.

Today's soup recipe is just that...easy.  This is a slow cooker soup recipe that is to die for! It may take one additional step to make a roux, and some chopping of veggies, but it's pretty easy to throw together.  

SLOW COOKER LIGHTER KING RANCH CHICKEN SOUP

I'm sure you've heard of King Ranch Chicken Casserole right?  Well I came across a recipe that is a riff off of that infamous casserole in soup form.  You know I love a good soup, and with this long winter that just won't let go, a hot hearty bowl of soup hits the spot.  I was also drawn to this soup because of the word..."lighter".   King Ranch Chicken Casserole is filled with cheese and cream of chicken soup.  Two items that load up the calories in a dish.  This soup is lighter on the cheese and there isn't a can of cream of anything in sight!

With just 4-6 hours on low or 2-3 hours on high this slow cooker soup is ready when you are.  We typically go for a drive or over to Barnes and Noble's book store to relax on  Sunday's so making this before we leave is a great idea, because dinner is ready when we get home.

I have to say, I think this soup is my new favorite soup!  Imagine a bowl of steaming hot and hearty soup that is filled with shredded chicken, peppers, tomatoes, and southwestern flavors that pack a huge punch! Man! I'm getting hungry right now.....

Enjoy!





Slow Cooker Lighter King Ranch Chicken Soup

serves 4

3 Tablespoons butter
1 1/2 cloves garlic (minced)
1/4 cup whole wheat flour
4 cups low-sodium chicken broth
3 teaspoons chili powder
1/2 Tablespoon cumin
1/2 Tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper (to taste)
3 boneless skinless chicken breasts
1 (10 ounce) can diced tomatoes with green chiles
1 jalapeno pepper (minced and seeded)
1 red bell pepper (diced)
1 yellow onion (diced)
1 1/2 cups shredded cheddar cheese
Tortilla chips

In a saucepan over medium heat, melt the butter. Add in the garlic and stir for about 1 minute. Whisk in the flour (whisking continually for 1 minute so that it does not burn).

Slowly pour in the chicken broth, whisking as your pour it in, and stir for a few minutes until the sauce has thickened up.

Remove the saucepan from the heat, and stir in the seasonings (chili powder, cumin, garlic powder, salt, and black pepper). Set the sauce aside for a minute.

Place the chicken breasts in the bottom of the slow cooker. Top them with the diced tomatoes, jalapeño, bell peppers, and onion. Pour the sauce over the top.

Cover the slow cooker with the lid and cook on low for 4 to 6 hours (or high for 2-3 hours), making sure to not overcook the chicken.

Transfer the chicken to a cutting board and stir the cheese into the slow cooker.

Using 2 forks, shred the chicken and add it back into the slow cooker, stirring everything together. Let the slow cooker cook on low heat for 15 minutes, allowing the cheese to melt.

Serve topped with crushed tortilla chips if desired.

slightly adapted from Six Sister's Stuff