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Wild Rice Salad
Sweet and Savory Parsnip Soup Southern Style Black Eyed peas Blanched cauliflower with miso/cashew sauce Stuffed Red Peppers with quinoa arame Breakfast Casserole Turkey, Cranberry, Yams Pumpkin Pinto bean enchiladas Quinoa pasta primavera Beet Salad Cream of Spinach soup Mung bean burgers Polenta with mushroom gravy Red Lentil and Yam soup Potato leek soup Tempeh Cacchitore Mushroom Barley Soup Cilantro Bean salad Corn Chowder Ginger Sesame Stir Fry Curried Quinoa Asparagus and fennel soup Coconut curry Cauliflower Curry Fennel Soup Carrot Ginger Soup Miso Soup Black Bean soup Butternut squash soup Millet Burgers Buckwheat and Veggies Wild rice and butternut squash salad Orange, Fennel, Olive salad Fig, goat cheese, and couscous salad Cream of pear zucchini soup with sage Roasted yams with lentil gravy Biryani Spaghetti squash with pesto Rosemary fingerlings Buckwheat falafel Quinoa Tabouli Forbidden rice and asparagus Delicata squash stuffed with nuts, spinach, and white beans |
Curried Quinoa
2 cups quinoa 1 carrot small dice 1 baby bok choy 2 cups green onion 1 tsp cumin seed 1 tsp mustard seed 1 T turmeric or curry powder 1 T fresh grated ginger 1 bouillon cube Cook 2 cups quinoa in 3 1/2 cups of water until water is absorbed. Strain and rinse quinoa and add 2 cups of water and cook until water is absorbed. Add vegetables to the hot quinoa and stir in. In a saucepan on medium heat dry roast the seeds.. When seeds begin to pop add curry powder and ginger. Add the hot spices and bouillon to the quinoa and veggies. Stir, salt and serve. |
