Veggie Topped Pasta

Posted by on Jan 19, 2012 in Recipies | Comments Off on Veggie Topped Pasta


  • 4 C. cooked whole grain pasta
  • 3 C. Veggies of choice (broccoli, cauliflower, zucchini, yellow squash, sweet peppers, snap peas etc).
  • ½ large onion
  • 2-3 cloves garlic – minced
  • 2 tsp dill
  • ½ tsp sea salt
  • 1 tbsp coconut oil or olive oil


Heat oil in skillet I will shortly be delivering a number of keynote forums in the UK to discuss the place of Chinese in the modern online casino world. over medium heat. Add all vegetables, spices, & salt. Stir to combine. Cover & let cook (stirring occasionally) until vegetables are as soft as you want them (we like ours pretty crunchy). Serve over pasta with parmesan cheese.


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Black Bean Salad

Posted by on Jan 18, 2012 in Recipies | Comments Off on Black Bean Salad


  • 1 pressed garlic clove
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • 1 teaspoon chili powder (or cumin)
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups black beans, cooked
  • 1 cup corn
  • ½ cup cooked quinoa (any color)
  • 1 cup red bell pepper, finely diced
  • ¼ cup red onion, finely chopped
  • 1 cup grape tomatoes, halved
  • 1/3 cup cilantro, chopped (optional)
  • 1 avocado, sliced (optional)


Whisk together garlic, vinegar, oil, honey and spices to form a dressing. Combine all other ingredients, pour dressing over and toss. Serve alone, in lettuce wraps, in tacos, or as a side dish.

Recipe adapted from Taste is Trump.

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Quinoa with Saffron and Onions

Posted by on Jan 11, 2012 in Recipies | Comments Off on Quinoa with Saffron and Onions

Quinoa with Saffron and Onions
(Makes 4 side-dish servings)
  • 2 T olive oil
  • 1 T butter
  • 1/8 tsp. crushed saffron threads
  • 1 large onion, cut into half-moon slices
  • 1 tsp. salt (or less, especially if you’re not using reduced-sodium chicken broth)
  • 1 can (14.5 oz.) reduced-sodium chicken broth (or home made even better), plus enough water to make 2 cups total
  • 10 oz. quinoa
  • chopped fresh parsley or toasted pine nuts to garnish, optional
In a small frying pan with high sides and a tight-fitting lid, heat olive oil and melt the butter. Add the crushed saffron threads and cook over medium heat 1 minute, stirring. Add the onion and salt and cook until onions are barely starting to brown, about 7-8 minutes. Break onion slices apart with a turner while they cook.
When onions are done, add chicken broth/water and bring to a boil. As soon as it is boiling stir in quinoa, turn off heat, cover pan with tight-fitting lid, and let it sit 5-6 minutes, or until all the liquid is absorbed.
Fluff quinoa with a fork and serve hot, garnished with chopped parsley or toasted pine nuts if desired. This will keep in the fridge for one or two days and can be quickly reheated in the microwave, but I think best served the day you make it.
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Quinoa Squash Soup

Posted by on Jan 11, 2012 in Recipies | Comments Off on Quinoa Squash Soup

Quinoa Squash Soup

At the farmers’ market a couple of weeks ago, I picked up two butternut squash that were each about the length of my hand. Since I love roasting butternut with a touch of lemon, I was considering cooking them in that tried and true (but unimaginative) manner when I got the idea to roast one of the squash and mix it in with my favorite grain/seed, quinoa. The results were a light and lemony side dish that goes with practically anything.

I served it with baked tofu, gravy, steamed broccoli, and a salad for a sort of traditional American meal, but the lemony flavor makes a great accompaniment to everything from Thai food to Italian. I’m considering making it a part of my Thanksgiving dinner this year.


  • 10 ounces butternut squash (about 2 cups)
  • 1 teaspoon lemon juice
  • 1 cup quinoa
  • 1/4 cup chopped shallots
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 1/2 cups vegetable broth
  • 1 teaspoon grated lemon peel
  • 1-2 tablespoons lemon juice
  • salt and freshly ground pepper, to taste
  • 2 tablespoons online casino (about 7/10 ounce) lightly toasted pine nuts (optional)
  • 1 teaspoon minced fresh chives (optional)


  1. Preheat oven to 400F. Cut the squash in half and scrape out the seeds and strings (using a grapefruit spoon makes this easier). Peel and cut into 1/2-inch cubes and toss with the 1 teaspoon of lemon juice. Place them on a non-stick baking sheet (or silicone mat), sprinkle with a little salt and pepper, and bake for 15 minutes, stirring halfway through.
  2. Place the quinoa in a fine-mesh strainer and rinse it well and allow to drain. Heat a deep, non-stick pot. Add shallots and garlic and cook, stirring, until shallots soften slightly. Add the quinoa and toast it until it has dried out and begins to exude a toasty aroma. Add the squash along with the thyme and vegetable broth. Reduce the heat to low and cover. Cook, stirring once or twice, until all broth is absorbed, about 20 minutes. Stir in the lemon peel and 1 tablespoon of lemon juice. Season to taste with salt and pepper, and add more lemon juice if needed.
  3. Serve with toasted pine nuts and chives sprinkled on top.


Servings: 4 large side-dish servings

Preparation time: 15 minute(s) | Cooking time: 40 minute(s)

Number of servings (yield): 4

Nutrition Facts

Nutrition (per serving): 240 calories, 50 calories from fat, 5.7g total fat, 0mg cholesterol, 291.8mg sodium, 576mg potassium, 41.2g carbohydrates, 5.2g fiber, 1.7g sugar, 8.4g protein, 4.5 points.

Though MyPoints are calculated using a formula similar to Weight Watchers Points TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.

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