1. Bring the water to a boil in a medium saucepan.
2. Add the quinoa, cover and bring to a boil again.
3. Reduce the flame and simmer for 12 minutes.
4. Turn off flame and let sit for 5 minutes.
5. Place quinoa in a large mixing bowl and fluff with a fork to cool.
6. Add the tomatoes, cucumber, scallions, garlic, parsley, pine nuts, olives and red peppers.
7. In a small bowl, mix the dressing ingredients together.
8. Pour the dressing over the salad and toss to mix thoroughly.
9. Serve room temperature or chilled.

1. Heat oil in a large sauté pan or wok over medium heat.
2. Add garlic and string beans and sauté for 4 minutes, stirring frequently to prevent garlic from burning.
3. Add broccoli, cabbage, curry paste, and basil. Sauté for 3 to 4 minutes or until vegetables are tender.
4. Season to taste with salt. Garnish with chopped cashews and serve.

1. Zest one of the limes. Juice the zested lime to yield 4 teaspoons of juice.
2. In a medium bowl, combine the lime zest, lime juice, avocado, strawberries, onion, cilantro, and salt to taste. Cut the remaining lime into wedges. Set the salsa and lime wedges aside separately.
3. Prepare a grill to medium-high heat. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Grill the salmon until just cooked through, about 4 minutes per side.
4. Serve the salmon hot, with the salsa on top and the lime wedges on the side.

1. Divide chicken cubes evenly among 8 large skewers, leaving a little space between the pieces. Place them in a shallow baking dish or heavy-duty plastic bag.
2. In a large bowl, mix together lemon zest and juice, garlic, oil, salt, and red pepper flakes. Mix well. Add juiced lemon halves and rosemary. Pour mixture over chicken and turn it a few times to evenly coat. Allow skewered chicken to sit, refrigerated, in marinade for at least 4 hours, or up to overnight.
3. Bring grill to medium heat and cook skewers directly over heat for 6 to 8 minutes, or until cooked through, rotating skewers as you go to ensure even cooking.
4. Once chicken is cooked through, transfer it to a platter and allow to cool before serving.

1. In a small bowl, combine all spices. 
2. In a separate small bowl, whisk together honey, orange juice, and vinegar.
3. Brush the honey mixture on all sides of each fillet. Then season all fillets evenly with spice mix.
4. Heat coconut oil in a large skillet over medium-high heat and sear each fillet for 2 to 4 minutes per side or until cooked through.

1. In a medium bowl, whisk together first five ingredients. Dip each chicken breast half into the mixture, making sure all sides are evenly coated. 
2. After soaking one, sprinkle with cashews on all sides. 
3. Repeat with remaining chicken. 
4. Heat ghee in a large skillet over medium-high heat and sear chicken for 4 to 6 minutes per side, or until cooked through.

1. Melt coconut oil in a large skillet over medium-high heat.
2. Add bell pepper, onion, and garlic; cook until onion is soft.
3. Add shrimp and cook, turning once, for 2 to 4 minutes, or until pink and opaque.
4. Add greens; cook until wilted. Add coconut milk, then season with lemon juice and zest, salt, and pepper.
5. Remove from heat and serve.

Cook quinoa according to package directions. Toss to cool, then mix in remaining ingredients, adding ume plum vinegar last and seasoning to taste. Delicious as a salad, main dish or side dish.