Tricolor Quinoa with Roasted Corn and Tomato
Tricolor Quinoa Salad with Roasted Corn and Tomatoes 1 cup tricolor quinoa 2 cups of water 4 tablespoons extra virgin olive oil, divided 1-pint grape tomatoes 2 ears of fresh corn, cut off cobb 1 lime, juiced 1/2 teaspoon salt 1/2 teaspoon ground pepper 2 cups baby arugula 1/4
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
Swiss Chard with Sweet Potato and Quinoa
Swiss Chard with Sweet Potato and Quinoa 2 cups water 1 cup quinoa, rinsed 2 tablespoons avocado olive oil 1 cup finely diced cooked sweet potatoes 2 cloves garlic, chopped 1 bunch Swiss chard, about 5 or 6 leaves, trimmed and shredded 1/8 teaspoon sea salt Fresh cracked