Harvest Heirloom Grain Bowl
Harvest Heirloom Grain Bowl 2 cups cooked and seasoned farro 1 cup roasted diced sweet potatoes 1 cup cup quick pickled diced cucumbers 1 cup sauteed shredded Brussels Sprouts 1 cup fresh arugula 1 avocado, sliced thin 2 tablespoons fresh basil pesto 1 tablespoon extra virgin olive oil Pinch
Sensational Autumn Quinoa with Apples and Brussels Sprouts
Autumn Harvest Quinoa 1 cup tri-colored quinoa 2 cups of water 1 butternut squash, peeled and diced 3 tablespoons extra virgin olive oil, divided Sea salt 2 cups shredded Brussels sprouts 1/2 medium onion, diced 1 tablespoon white balsamic vinegar 1 Granny Smith apple, diced ½ lemon, juiced 1/2 cup dried
Farmers Market Quinoa Salad
Farmers Market Quinoa Salad 1 cup quinoa, rinsed 2 cups water 3 tbsp extra virgin olive oil 1/2 tsp Spike seasoning or sea salt and pepper to taste 1-2 Heirloom tomatoes, diced 1 peeled cucumber, seeded and diced 3 scallions, chopped 1 cup fresh arugula, rough chopped 1/2 cup
Baby Arugula Salad with Quinoa Croquettes
Baby Arugula Salad with Quinoa Croquettes 1 cup quinoa, rinsed 2 cups water 8 ounces fresh goat cheese, crumbled 3 scallions, finely chopped 2 tablespoons fresh chopped flat leaf parsley 1/4 teaspoon sea salt Fresh cracked black pepper to taste 3 tablespoons avocado oil For salad: 5 ounces baby
Curried Chicken with Diced Apple
Curried Chicken Salad with Diced Apples ½ cup plain whole milk Greek yogurt 2 tablespoons avocado mayonnaise 2 teaspoons curry powder 1 teaspoon agave nectar (optional) 2 broiled or grilled chicken breasts, diced 2 stalks celery, diced 1 apple, diced ¼ teaspoon sea salt to taste Freshly cracked black