1. Rinse quinoa through a sieve till the water runs clear. Transfer it to a small or medium sized pot and add two cups of vegetable broth or water and dash of salt. Bring to a boil, then reduce to a simmer. Cover the pot so that the lid is on, but there’s a small gap where water can escape. Simmer till quinoa has absorbed all of the liquid and is fluffy (about 15 to 20 minutes).
2. Transfer cooked quinoa to a mixing bowl. Add chopped vegetables, black beans, and herbs.
3. Whisk dressing ingredients. Add the dressing to the salad, and serve. (If you don’t feel that you need all the dressing, just add as much as you’d like to.)
4. Salad will keep for three days in the fridge.

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.

1. In a large bowl, mix flakes, brown rice crisp, protein powder, flaxseeds, cinnamon, and salt.
2. Place honey and almond butter in a small saucepan and heat over medium heat until warm and easily stirred. Add vanilla extract.
3. Pour the liquid mixture over the dry mixture and mix well with a spoon.
4. Line a pan with parchment paper and spread the mixture evenly. Lightly wet your hands and press the mixture into a thin layer. I prefer the thin bars so I can also use them as a low-calorie snack. Trim the sides.
5. Melt the chocolate. Pour mixture over crust. Sprinkle with coconut flakes.
6. Place in freezer for 10 minutes until the chocolate sets. Cut into small rectangular bars and store in refrigerator. Delicious!

1. Combine quinoa with broth in a medium saucepan. Bring to a rapid simmer. Cover and continue to simmer gently until broth is absorbed, about 15 to 20 minutes. If quinoa isn’t quite done, add an additional [q:1/2] cup broth (or water) and continue to cook until absorbed.
2. Strip kale leaves away from their stems. Discard stems, or slice them very thinly. Cut kale leaves into narrow strips. Rinse well and set aside.
3. Meanwhile, heat oil in a large skillet or stir-fry pan. Add garlic and saute over low heat until golden.
4. Add kale, stir together, and cover; raise heat to medium and cook until wilted, about 2 to 3 minutes. Add remaining ingredients and cook, stirring frequently, for 4 to 5 minutes longer. Transfer to a serving bowl or casserole dish and serve at once, or cover until needed.

1. Peel, core, and slice apples.
2. Put all ingredients in a large bowl, mix well and pour into a baking dish (no need to grease it).
3. Shake the pan to distribute the apples well.
4. Combine all topping ingredients and mix well. Evenly distribute the topping on the apples and pat down.
5. Bake at 350 degrees for about 45 minutes or until apples are tender and bubbly. If topping begins to brown too much, turn the heat down to 325 and cover with foil.

1. Preheat oven to 250º.
2. To make dressing, cut each tomato into eighths. Toss tomatoes and unpeeled garlic cloves with [q:1/8] cup of the oil.
3. Place tomatoes skin-side down on a baking pan. Add garlic cloves to pan. Roast until tomatoes start to shrivel around their edges, approximately 1 hour. Remove from oven and allow to cool for 20 minutes.
4. Peel garlic cloves. Add garlic, tomatoes, vinegar, remaining [q:1/8] cup of oil, and salt and pepper to taste in a blender. Puree until smooth.
5. In a large bowl, mix together cooked quinoa, olives, pine nuts, [q:1 1/2] cups of the Roasted-Tomato Dressing, and salt and pepper to taste. Garnish with chopped mint.

1. The night before: Rinse quinoa in a mesh strainer to remove bitter coating.
2. Oil crock of your slow cooker.
3. Combine quinoa, milk, cranberries, applesauce, vanilla, and stevia in slow cooker.
4. Cook on low for 6 to 8 hours.
5. In the morning: Stir quinoa, and taste and adjust seasonings, or add more liquid. Top with slivered almonds.

1. Preheat oven to 350° F (175° C).
2. Arrange the squash halves cut side up in a baking dish. Fill dish with about [q:1/4] inch water. Place 1 tablespoon butter on each half, and season halves with salt and pepper. Cover dish, and bake squash 30 minutes in the preheated oven, or until very tender.
3. Place quinoa in a pot with 2 cups water. Bring to a boil. Reduce heat to low, cover, and simmer 15 minutes.
4. Melt the remaining 1 tablespoon butter in a skillet over medium heat. Stir in shallots and garlic, and cook until tender. Stir in pine nuts, and cook until golden. Gently mix into the pot with the cooked quinoa.
5. Cut the squash halves in half, and fill each quarter with the quinoa mixture. Serve each stuffed squash quarter on a bed of the remaining quinoa mixture.