Serves 4

Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family. It is close to one of the most complete foods in nature because it contains all 9 amino acids, enzymes, protein, vitamins, minerals, fiber, antioxidants, and phytonutrients. It is easily digested and is a high-energy grain. It contains more calcium than milk and can even help balance your blood sugar. Quinoa is gluten-free and safe for those who are on a celiac diet. While being especially easy to cook, it can be enjoyed year-round because it’s versatile, light, fluffy, slightly crunchy and subtly flavored. We love it!

Ingredients

3/4 cup dried quinoa
1¼ cups vegetable broth or water
Pinch of sea salt

1/3-cup dried cranberries or cherries chopped
¼ cup walnuts or almonds chopped

2 cups cooked black beans
1 very ripe mango, peeled and sliced away from pit,then diced
2 stalks celery, diced
½ cup thinly sliced green onions
1/2 teaspoon sea salt

4 large Romaine lettuce leaves

Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons lime juice
1/4 cup apricot or mango nectar or juice
1 jalapeño, seeded and minced
1/2 cup chopped fresh mint
Sea salt and freshly ground black pepper

Directions

In a medium sized saucepan, combine the quinoa, salt pinch and vegetable broth then bring to a boil. Reduce heat, cover and simmer for 15 minutes. Once done add walnuts, cranberries or cherries and allow them to steam covered for 5 minutes off heat.

Place beans, mango, celery, green onions and salt in a large bowl. Fluff cooled quinoa with a fork and add to bowl. Gently combine.

In a small bowl, whisk together all ingredients for vinaigrette. Pour over salad and toss to coat. Taste for extra lime or salt and add.
Serve over lettuce leaves.

Nutritional Information:
300 calories~20.8 g protein~30g carbs~3.7g fiber

Quinoa Kale –Best way to get your family (Dad too!) to eat greens…

1 tablespoon olive oil
1 large onion chopped
2 cloves garlic minced
1 red bell pepper chopped
Pinch crushed red pepper
Kale about 6 cups cleaned, ribs removed and leaves chopped
16 oz. can diced tomatoes don’t drain
1/4 white wine
salt and pepper to your taste
½ teaspoon Italian seasoning

8 ounces quinoa elbow pasta
Kalamata olives chopped pits removed first
1 cup cubed vegetarian cheese or mozzarella or feta
¼ cup Parmesan cheese or nutritional yeast

Start pasta water for elbows.

Sauté onions, garlic, crushed red hot pepper flakes and red bell peppers in olive oil for 6 minutes on medium heat
Add the kale, tomatoes and wine and cook until wilted with lid on over low heat for 6 minutes Add seasonings.

Preheat oven 375º

Boil pasta al dente per instructions on box

In a large bowl gently fold together cooked pasta, kale mixture, olives, cheeses.
If you are missing meat you can toss in meatless crumbles like Bocca brand.

Sprinkle parmesan or nutritional yeast over top and bake for 30 mins

SOOOOO good

Quinoa is a tiny, ancient Peruvian seed with a mild, nutty flavor, which is often used like a grain. The protein content reigns supreme at an average of 16%, compared with 7% for rice, 10% for millet and 14% for wheat. Some varieties of Quinoa have more than 20% protein content.

This recipe is a great way to “beef” up dinner so you can serve a meatless meal with plenty of nutrition as well as protein and it is delicious!

Serves 3-4

Ingredients
1 cup quinoa
1 1/2 cups vegetable broth
1/8 teaspoon salt
1 cup canned or cooked chickpeas, rinsed and drained
1 ripe tomato, seeded and chopped
1 clove garlic, minced
Juice of 1 fresh lime
2 tablespoons fresh cilantro, finely chopped
1 tablespoons fresh parsley chopped
4 teaspoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

Directions

Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear. Bring the broth to a boil in a medium saucepan over high heat. Add the cleaned, drained quinoa and salt and return to a boil. Reduce the heat to simmer, cover, and cook for 15 minutes or until tender and the liquid is absorbed.

Meanwhile, in a large bowl combine the chickpeas, tomato, garlic, lime juice, cilantro, parsley, oil, and spices. Add the cooked quinoa and toss to coat well. Serve with avocado slices or on a bed of lettuce.

Nutritional Analysis Per Serving
Calories: 283 calories
Carbs: 46 g
Sodium: 200 mg
Fat: 8 g
Protein: 9 g
Fiber: 6 mg