Vegetarian Spanish Paella Cook soaked and rinsed quinoa. (See our recipe if you’re not sure how.) Preheat oven to 400 F. While quinoa is cooking, heat 2 tablespoons water in a large oven-proof skillet and add chopped onion, garlic, red and yellow peppers,...
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Asian Cabbage and Quinoa: Combine the garlic, lime juice, vinegar, maple syrup, kelp and flax seed oil in a large bowl. Whisk together. Add the onions, herbs, almonds and vegetables and toss together. Serve over...
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Beans and Greens: Sauté the garlic in water about 5 minutes. Add the onions and sauté until the onions are translucent. Add the greens and a touch more water, stirring, until wilted. Stir in the tomatoes and beans and simmer about 10 minutes. Remove from heat and stir...
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Spiced Saffron Quinoa: Combine soaked quinoa with 2 cups of water in a large saucepan, bring to a boil reduce heat and simmer, covered, for about 10 minutes. Add cinnamon stick, cloves and cardamom to the quinoa while cooking. Meanwhile, set a heatproof bowl over a...
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Stuffed Cabbage Leaves: Preheat oven to 350F. In a heavy-bottomed skillet, sauté the onion and garlic in water over medium heat until fragrant. Remove pan from heat and add millet, raisins, and dill. In a large pot of boiling water, submerge the cabbage and allow to...
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