Ingredients 2 1/2 cups chopped cauliflower florets 2/3 cup chopped onion 1 (15-ounce) can organic chickpeas, rinsed, drained, and patted dry 2 tablespoons olive oil, divided 1 1/2 cups cooked quinoa 1/4 cup chopped fresh flat-leaf parsley 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup pine nuts, toasted 2 tablespoons tahini […]
This bright, vegetable-laden chicken soup is a reminder of warm spring days to come, but comforting enough to soothe on a cold night. Quinoa cooks right in the soup without soaking up too much liquid. If you’d like to change to a heartier grain like farro or barley, cook it separately and stir in during […]
INGREDIENTS FOR THE DRESSING 1 1/2 tbsp. Dijon mustard 1 1/2 tbsp. nutritional yeast 1 tbsp. hummus 3 cloves garlic, minced 1/4 c. water Juice of 1 lemon 2 tsp. soy sauce 1 tbsp. extra-virgin olive oil 1/4 tsp. cayenne pepper FOR THE SALAD 1 bunch kale, stems removed and roughly torn 1 head romaine, […]
We love the chipotle-rubbed sirloin, but this salad is a wonderful use for any leftover steak. Ingredients 5 teaspoons olive oil, divided 1/2 teaspoon kosher salt, divided 1/4 teaspoon chipotle chile powder 1/4 teaspoon freshly ground black pepper 2 (6-ounce) top sirloin steaks 2 tablespoons fresh orange juice 2 tablespoons red wine vinegar 1 tablespoon […]
A sparing amount of cooking spray is key to perfectly crisp quesadillas–too much and the fat absorbs into the tortilla. Plus, spreading mashed beans onto each tortilla forms a protective layer that keeps the veggie juices contained (and the tortillas crisp). Ingredients 1 teaspoon canola oil 1 cup coarsely chopped poblano chile 1/2 cup frozen […]
INGREDIENTS ¼ tsp black pepper ⅛ tsp salt 1 – 1¼ lbs boneless, skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks 3-4 tablespoons olive oil **4 – 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store – see NOTE ⅔ cup […]
INGREDIENTS 6 bell peppers 1 cup uncooked quinoa, rinsed 1 14 ounce can black beans, rinsed and drained 1 14 ounce can refried beans 1 1/2 cups red enchilada sauce 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon onion powder 1/2 teaspoon garlic salt 1 1/2 cups shredded Pepperjack cheese toppings! cilantro, avocado, sour […]
Ingredients 3 ounces pumpernickel bread, cubed 1/4 cup extra-virgin olive oil, divided 1 1/2 tablespoons fresh lemon juice 1 1/2 tablespoons prepared horseradish 2 teaspoons whole-grain mustard 1 (8-ounce) package frozen precooked quinoa (such as Village Harvest), thawed 1 (5-ounce) package mixed salad greens 1 (4-ounce) package smoked trout, skinned 4 ounces precooked packaged beets, […]
Simple, fresh, and perfectly portioned for two, this main dish salad is great for a quiet weeknight. Just you? Enjoy the second portion for lunch tomorrow; it will hold up nicely. Ingredients 3/4 cup water 1/2 cup uncooked quinoa, rinsed and drained 1/4 teaspoon kosher salt, divided Cooking spray 1/2 pound medium shrimp, peeled and […]
Cheesy quiche partners beautifully with a bright, citrusy salad. Whisk together 2 tablespoons canola oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, and 1/4 teaspoon kosher salt in a large bowl. Add 3 cups baby kale, 3/4 cup grapefruit sections, and 1/4 cup sliced red onion; toss to coat. Ingredients CRUST: 2 cups cooked […]