Spiced Squash Salad

Spiced Squash Salad
with Herby Beans & Tahini-Orange Dressing
Prep Time
60 minutes
Number of Servings
Serves 2
Ingredients

  • Spiced Squash

    • 2 cup butternut squash, cut into chunks
    • [q:1/4] tsp salt
    • 1 Tbsp olive oil
    • 1 tsp ground cinnamon
    • 1 tsp ground cumin

  • Herby Beans

    • 1 (14 oz) can cannellini beans, drained, rinsed, and patted dry
    • [q:1/4] tsp salt
    • 2 tsp olive oil
    • 1 tsp dried dill
    • Zest of [q:1/2] orange

  • Quinoa Blend

    • [q:1/2] cup quinoa
    • [q:1 1/2] cups low-sodium vegetable broth (stock)
    • [q:3/4] cup kale, shredded
    • [q:1/2] loosely packed cup fresh parsley, finely chopped
    • [q:1/2] cup pomegranate seeds
    • 2 tsp extra-virgin olive oil
    • 1 Tbsp fresh orange juice

  • Tahini-Orange Dressing

    • 2 Tbsp fresh orange juice
    • 2 Tbsp fresh lemon juice
    • 3 Tbsp tahini
Directions
  1. To make squash: Preheat oven to 425°. Line baking tray with parchment paper.
  2. Arrange squash on tray. Season with salt and drizzle with oil. Sprinkle with cinnamon and cumin and toss to coat. Roast for 15 minutes.
  3. Meanwhile, prepare beans: Add beans to a small bowl and toss with salt, oil, dill, and zest. Add beans to tray with squash and roast 15 minutes, until squash is soft and beans are starting to crisp on edges.
  4. To make quinoa: In a medium saucepan, cover quinoa with broth and bring it to a simmer. Simmer for 10 minutes, or until most of liquid has been absorbed. Cover pan with a lid and remove from heat.
  5. To make dressing: Combine orange juice, lemon juice, and tahini in a small bowl.
  6. Add cooked quinoa to a large mixing bowl and fluff it with a fork. Add kale, parsley, pomegranate seeds, oil, and orange juice.
  7. Serve quinoa on plates and top with roasted squash and beans. Finish with a drizzle of dressing.
Nutrition Info
836 Calories, 33 g Protein, 0 mg Cholesterol, 113 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 24 g Fiber, 32 g Total fat (5 g sat), 672 mg Sodium, [nut:5] Vitamin A, Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Folate, Iron, Magnesium, Phosphorus, Zinc, [nut:4] Calcium, Potassium, [nut:3] Vitamin B2 (riboflavin), [nut:2] Vitamin B3 (niacin)

Life-Affirming Chickpea Soup

Life-Affirming Chickpea Soup
Humble ingredients, but a symphony of flavor.
Prep Time
40 minutes
Number of Servings
3 servings
Ingredients
  • 1 Tbsp coconut oil, ghee, or olive oil
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 Tbsp finely chopped fresh ginger
  • 1 (15 oz) can chickpeas, drained and liquid reserved
  • [q:1 1/4] tsp curry powder
  • [q:1/4] tsp ground turmeric
  • 1 tsp salt, plus more as needed
  • Pinch of red pepper flakes (optional)
  • Freshly ground black pepper
  • 4 cups low-sodium vegetable or chicken broth
  • [q:1/4] cup uncooked white quinoa, rinsed
  • 2 cups baby arugula or spinach, coarsely chopped
  • Zest and juice of 1 lemon, divided
Directions
  1. In a large pot, heat oil over medium heat.
  2. Add onion, garlic, and ginger. Cook for 4 to 5 minutes over medium-low heat, stirring occasionally, until tender. Add drained chickpeas, curry powder, turmeric, salt, and red pepper flakes, if using. Season with black pepper.
  3. Cook for 3 to 4 minutes over medium heat, stirring often. Use a spatula or wooden spoon to smash some of chickpeas into the pot (this gives the soup a lovely chunky texture).
  4. Add broth, quinoa, and reserved chickpea liquid. Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low. Cover and cook for 13 to 15 minutes, until quinoa is cooked and soup has thickened.
  5. Stir in arugula, lemon zest, and half of lemon juice. Taste and add more salt, pepper, or lemon juice as desired. Grab a spoon and tuck in!
Nutrition Info
With coconut oil, vegetable broth, and arugula: 668 Calories, 33 g Protein, 108 g Carbohydrates, 18 g Total sugars (0 g Added sugars), 21 g Fiber, 14 g Total fat (5 g sat), 477 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B6, Phosphorus, Folate, [nutrition:4] Iron, Zinc, [nutrition:3] Vitamin B2 (riboflavin), Magnesium, [nutrition:2] Vitamin C, Vitamin K, Potassium, [nutrition:1] Vitamin B3 (niacin), Vitamin E, Calcium

Quinoa Bowls with Avocado Dressing

Quinoa Bowls with Avocado Dressing
Prep Time
45 minutes
Number of Servings
2
Ingredients

Quinoa Bowls

  • 2 large unpeeled sweet potatoes
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 cup quinoa
  • 4 cups packed baby spinach, sliced

Avocado Dressing

  • 1 ripe avocado, peeled and pitted
  • [q:1/4] cup lime juice
  • 1 garlic clove, minced
  • [q:1/4] cup water
  • Salt
Directions
  1. Preheat oven to 400˚.
  2. Chop sweet potatoes into 1-inch pieces. Toss with oil, cumin, and salt and pepper to taste. Roast for 25 minutes, or until potatoes are tender when pierced with a fork.
  3. Prepare quinoa according to package directions, adding paprika and chili powder to quinoa and its required amount of cooking water. When quinoa has absorbed all cooking water, stir in sliced spinach, and remove quinoa-spinach mixture from heat.
  4. Meanwhile make avocado dressing. In a high-speed blender or food processor, purée avocado, lime juice, garlic, and the water. Season to taste with salt.
  5. Divide quinoa-spinach mixture between two serving bowls. Top with roasted sweet potatoes and drizzle with avocado dressing.
Nutrition Info
680 Calories, 19 g Protein, 96 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 19 g Fiber, 28 g Total fat (4 g sat), 972 mg Sodium, [nutrition:5] Vitamin A, B6, E, K, Folate, Magnesium, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), B2 (riboflavin), C, Iron, Potassium, [nutrition:3] Zinc, [nutrition:2] Vitamin B3 (niacin), [nutrition:1] Calcium

Cranberry-Quinoa Breakfast Porridge

Cranberry-Quinoa Breakfast Porridge
Prep Time
50 minutes
Number of Servings
3
Ingredients
  • 2 cups vanilla nondairy nut-free milk
  • 1 cup quinoa, soaked for 10 minutes, rinsed, and drained
  • Pinch salt
  • [q:1/4] cup maple syrup
  • [q:1/2] cup dried cranberries
Directions
  1. Heat milk in a medium saucepan over medium heat until warm, about 3 minutes.
  2. Stir in soaked and drained quinoa and a pinch of salt. Decrease heat to medium low, cover, and cook until most of liquid has been absorbed, about 30 minutes.
  3. Remove from heat. Stir in maple syrup and cranberries.
Nutrition Info
426 Calories, 13 g Protein, 81 g Carbohydrates, 35 g Total sugars (16 g Added sugars), 6 g Fiber, 7 g Total fat (1 g sat), 283 mg Sodium, [nutrition:4] Vitamin B2 (riboflavin), Phosphorus, [nutrition:3] Vitamin B6, Folate, Magnesium, [nutrition:2] Vitamin B1 (thiamine), Iron, Zinc, [nutrition:1] Vitamin B3 (niacin), E, Calcium, Potassium

Cherry and Toasted-Pecan Quinoa Cookies

Cherry and Toasted-Pecan Quinoa Cookies
Prep Time
20 minutes
Number of Servings
2 dozen cookies
Ingredients
  • [q:1 1/2] cups white whole-wheat flour
  • 1 tsp kosher salt
  • [q:1/2] tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/2] cup coconut oil, room temperature
  • [q:1/4] cup sugar or [q:1 1/2] Tbsp maple syrup
  • [q:1/4] cups (packed) light brown sugar
  • [q:1/4] cup clover or orange blossom honey
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • [q:1/2] tsp almond extract
  • 1 cup cooked quinoa, cooled
  • 1 cup old-fashioned oats
  • 1 cup dried cherries
  • [q:1/2] cup toasted shredded coconut (unsweetened)
  • [q:1/2] cup toasted pecans, chopped
Directions
  1. Preheat oven to 375°.
  2. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl.
  3. Using an electric mixer, beat coconut oil, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, [q:1/2] cup at a time. Stir in quinoa, oats, cherries, coconut, and pecans.
  4. Spoon dough in portions equal to 2 tablespoons each onto prepared baking sheets, spacing cookies 1 inch apart.
  5. Bake cookies until golden, 12 to 15 minutes. Transfer cookies to a wire rack and let cool.
Nutrition Info
179 Calories, 3 g Protein, 25 g Carbohydrates, 3 g Fiber, 8 g Total fat (5 g sat, 2 g mono, 1 g poly), 120 mg Sodium, [nutrition:1] Iron

Cheesy Broccoli Quinoa Egg Muffins

Cheesy Broccoli Quinoa Egg Muffins
Number of Servings
12
Ingredients
  • Avocado oil spray
  • 2 cups water
  • 1 cup quinoa
  • 6 large egg whites
  • 3 large eggs
  • [q:1/2] cup nonfat cottage cheese
  • [q:1/4] cup shredded low-moisture Cheddar cheese
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp black pepper
  • [q:1/4] tsp salt
  • 1 cup raw broccoli florets
Directions
  1. Preheat the oven to 350°F. Liberally grease a muffin pan with the avocado oil spray.
  2. Heat the water in a medium saucepan over high heat and bring it to a boil. Add the quinoa, stir it into the water and reduce the heat to low. Cover the quinoa and cook it for 10 minutes, or until the water is absorbed. Set the quinoa aside to cool completely.
  3. In a large bowl, whisk together the egg whites, eggs, cottage cheese, Cheddar cheese, garlic powder, black pepper and salt. Add the broccoli florets and quinoa.
  4. Fill each muffin cavity three-quarters full, distributing the mixture evenly among the cavities.
  5. Bake the muffins for 22 to 25 minutes, until the eggs are fully cooked through.
  6. Remove the muffins from the oven and let them cool in the pan for 5 minutes. Remove the muffins from the pan and serve.
  7. Store the muffins in the refrigerator for up to 5 days.
Nutrition Info
101 calories, 7.2 grams protein, 12.8 grams carbohydrates, 1.9 grams fiber, 0.7 gram sugar, 2.1 grams fat (0.5 gram sat. fat)

Quinoa with Shiitake Gravy

Quinoa with Shiitake Gravy
Prep Time
10 minutes, plus 40 minutes cook time
Number of Servings
Serves 8
Ingredients
Directions
  1. Place quinoa and 3 cups water in a medium saucepan, cover and bring to a boil. Reduce the flame to medium-low and simmer 15 minutes. Remove from flame and let sit for 5 minutes.
  2. While the quinoa is cooking, bring 4 cups of water to a boil, add the shiitake, cover and simmer 20 minutes.
  3. Remove shiitake, discard stems and slice caps. (If using Eden Sliced Shiitake, just place in the water without soaking and do not remove.)
  4. Place the shiitake back into the boiling water. Add onions and garlic and cook another 5 minutes. Slowly add the dissolved kuzu, stirring constantly to prevent lumping, until thick and translucent.
  5. Add the shoyu, reduce flame to low, and simmer 2 to 3 minutes.
  6. Serve over quinoa. Garnish with chopped green onions.
Nutrition Info
216 calories, 4 g fat (15% calories from fat), 9 g protein, 36 g carbohydrate, 14 g fiber, 0 mg cholesterol, 284 mg sodium

Quinoa Tabbouleh

Quinoa Tabbouleh
Prep Time
30 min prep time
Number of Servings
6
Ingredients
  • 1 cup quinoa
  • Juice of 1 lemon
  • [q:1/3] cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
  • 1 cucumber, seeded and diced
  • 1 pint cherry tomatoes, halved
  • 1 yellow bell pepper, chopped
  • 1 cup packed parsley, chopped
  • [q:1/2] cup mint leaves, chopped
Directions
  1. Prepare quinoa according to package directions. Set aside.
  2. Whisk lemon juice, oil, garlic, and salt and pepper to taste in a small bowl.
  3. Add cucumber, tomatoes, bell pepper, parsley, mint, and lemon dressing to quinoa. Toss gently to combine.
Nutrition Info
241 Calories, 6 g Protein, 25 g Carbohydrates, 4 g Fiber, 14 g Total fat (2 g sat), 206 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Vitamin C, [nutrition:2] Folate, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, E, Iron, Magnesium, Potassium, Zinc

Power Bowls with Sweet Potato Sport Dressing

Power Bowls with Sweet Potato Sport Dressing
Number of Servings
Makes 2 Bowls
Ingredients
  • 2 broccoli florets, chopped
  • 12 shiitake mushrooms
  • [q:1/2] an onion, diced
  • 2 garlic cloves, minced
  • 2 tsp coconut oil
  • 1 avocado
  • Handful of mixed greens
  • 2 eggs
  • [q:1/2] cup dry quinoa cooked in 1 cup bone broth or water
  • Sweet Potato Sport Dressing
Directions
  1. Boil Eggs
    1. Remove eggs from the fridge a few minutes prior, and let a medium sized pot come to a boil over high heat.
    2. Once the water is boiling, lower the heat just for a few seconds and use a slotted spoon to add both eggs to the pot. Return the heat to high and let them boil for 8 minutes.(1)
    3. While they are boiling, prepare an ice bath in a bowl by adding ice and cold water, and set this beside the pot.
    4. At 8 minutes, remove eggs and place them in the ice bath. Set aside.
  2. Prepare quinoa by following the directions on your package. Optional: substitute water for bone broth for additional protein, amino acids, collagen and bone minerals.(2)
  3. In a skillet, heat coconut oil over medium-high heat and add garlic and onion. Stir until fragrant, then add broccoli and shiitake mushrooms. Cook the vegetables for about 5 minutes, until broccoli is bright in color.
  4. Remove eggs from ice bath and carefully peel them by cracking the shell and letting cold water run over them while you peel. Set eggs aside.
  5. In two bowls add a large spoonful of cooked quinoa, the vegetables and mixed greens, and a boiled egg cut in half. Slice an avocado in half, then dice half into each bowl. Spoon a generous amount of dressing overtop each bowl.

Quinoa & Sesame Ginger-Crusted Salmon

Quinoa & Sesame Ginger-Crusted Salmon
Prep Time
10 minutes, plus 15 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat grill to 350° F.
  2. In the Organic Quinoa Q Cup place sesame seed oil, soy sauce, ginger powder, lime juice, lime zest, and [q:1/2] cup of hot water.
  3. Stir, cover with lid, and steep for 5 minutes.
  4. Combine with cilantro, scallions, and sesame seeds.
  5.  Place [q:1/4] cup on salmon fillet, skin side down.
  6. Place on grill and cook for 8 to 10 minutes.
  7. Serve and enjoy!
Nutrition Info
305 Calories, 20 g Protein, 26 mg Cholesterol, 30 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 4 g Fiber, 12 g Total fat (2 g sat), 71 mg Sodium, [nutrition:5] Vitamin B12, Phosphorus, [nutrition:4] Vitamin B6, [nutrition:3] Vitamin B3 (niacin), Vitamin D, Magnesium, [nutrition:2] Vitamin B1 (thiamine), Folate, Iron, Zinc, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Calcium, Potassium
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