Warm Quinoa Salad with Winter Vegetables


Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 1 winter squash (such as butternut, acorn, etc.), halved and seeds discarded 3–4 medium beets 1 medium onion, cut into 1-inch dice 4 garlic cloves, peeled 2 tablespoons olive or vegetable oil 1 teaspoon cumin 1/2 teaspoon salt 4 cups arugula 1 cup quinoa 2 cups water [...]

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When Teenagers Go Vegan


By Miriam Wolf “Mom, let’s go vegan.” These are words that can strike fear into any parent’s heart. I first heard them last fall from my 13-year-old daughter Sage. I blame the magazine VegNews, a publication that has been arriving at my house for several years, a hang-over from a previous career. The nation’s premiere [...]

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Pasta with Tomatoes and Roasted Walnuts


Recipe by Non-Reactive Pan, INGREDIENTS 3–4 San Marzano tomatoes 2–3 cloves garlic, minced 1/2 cup olive oil 1/4 cup walnuts, chopped and roasted Salt and pepper to taste Red pepper flakes to taste (optional) Pasta of choice, for two PREPARATION Bring a large saucepan of water to a boil; immerse tomatoes in boiling water [...]

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Roasted Carrot Quinoa


Recipe by Non-Reactive Pan, INGREDIENTS 1–2 cups carrots, washed well and cut into 1/4-inch rounds 2 tablespoons olive oil 1/4 cup red onion, minced (white or yellow onion will work too, but reduce quantity to 2 tablespoons) 1/2 teaspoon smoked paprika 1 cup cooked quinoa, prepared per package instructions Salt and pepper to taste [...]

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Quinoa With Mushrooms, Kale, and Yams or Sweet Potatoes

sweet potato

Adapted from INGREDIENTS 1 cup quinoa 2 tablespoons olive oil 2 small yams or sweet potatoes, peeled and cut into 1/2-inch cubes (about 1 pound) 10 oz button mushrooms, quartered (about 3 cups) 2 cloves garlic, thinly sliced 1 bunch kale (washed well), stems discarded, leaves torn into 2-inch pieces 3/4 cup dry white [...]

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Stuffed Sweet Dumpling Squash

sugar dumpling squash

Adapted from INGREDIENTS 2 sweet dumpling squash 1/4 cup shelled pistachio nuts or toasted pecans, chopped 1/2–3/4 cup sweet peppers, diced 1/3 cup onion or shallots 2 cloves garlic, minced 1 small stalk of celery, diced (optional) 1 tablespoon olive oil Kosher salt and freshly ground pepper, to taste 1/4 cup chopped dried dates, [...]

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Quinoa with Red Chard and Silver Dollar Mushrooms

red chard

Adapted from INGREDIENTS 1 cup quinoa 1 tablespoon olive oil 1 pound red chard, chopped Small pinch red pepper flakes (to taste) 1 clove garlic, sliced 12 ounces silver dollar mushrooms, sliced 1 teaspoon chopped fresh thyme 1/2 ounce Parmesan cheese shavings (carefully use a vegetable peeler) PREPARATION Combine the quinoa is a saucepan [...]

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Curried Quinoa & Stone Fruit Salad


Recipe by Tanya Milosevich INGREDIENTS 1 cup quinoa, rinsed 2 cups water 2 apricots, chopped 2 to 4 peaches and or nectarines, sliced 2/3 cup chopped mint 1 cup toasted almonds, chopped Salt Curry-Yogurt Dressing 1/2 cup plain yogurt 4 teaspoons curry powder 3 tablespoons fresh lemon juice 2/3 cup olive or grape seed oil [...]

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Quinoa with Snap Peas and Zucchini


Recipe courtesy of Delilah’s Farm Report INGREDIENTS 1 cup quinoa 1  1/2 cups water or broth 1/2 teaspoon salt 1 cup sugar snap peas, cleaned 1/2 cup coarsely grated zucchini 2 tablespoons olive oil 1/2 onion, finely diced 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon lemon zest 2 tablespoon lemon [...]

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