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Quinoa pasta primavera

Picture
1-4 cups quinoa rotelli
1 cup chopped broccoli
1 cup chopped zucchini
1 cup chopped onion
1 cup chopped carrot
1 red or yellow pepper.
1 T cold pressed olive oil

Saute onion 5 min until onions are translucent. Add carrot and saute in vegetables in saucepan adding water whenever they stick. Cook pasta in boiling water. Add salt and pepper to taste.


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


© 2010-22 | Rhythm of Healing
 Ashland, OR
This website is based on the opinions of Noah Volz and/or Rhythm of Healing, unless otherwise noted. The information is presented for educational purposes only and is not intended to diagnose or prescribe, nor to prevent, treat, mitigate or cure such conditions.
These statements have not been evaluated by the Food and Drug Administration.

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Photo used under Creative Commons from Damaris R