Recipes

Quick Quinoa Tabouli

Quinoa is a superfood with all 8 amino acids. It is also the highest protein grain. I like eating this at room temperature after I make it. If you are refrigerating and bringing for lunch add a bit more lemon juice to punch up the flavor.

Ingredients:

4 cups water, chicken or veggie broth

½tablespoon granulated garlic

2 cups quinoa

1 cup flat leaf parsley, minced

1/3 cup lemon juice

1 cup zucchini, shredded or minced

1 red bell pepper, finely chopped

1/3 cup extra virgin olive oil

Salt and pepper

Process:

1.Bring water or broth to a boil with garlic.

2.Toast quinoa in a pan by placing the grains in a skillet and cooking over medium heat until brown, about 3 minutes.

3.Place in a small strainer and rinse.

4.Add quinoa to boiling broth and simmer for 15 minutes.

5.Remove from heat and fold in lemon juice, olive oil, zucchini, bell pepper and parsley. Taste for salt and pepper.

Serve at room temperature or chilled.

Lunchtime Lentil Soup

Don’t be intimidated if you have never cooked with lentils. These tiny legumes are full of flavor, nutrient dense and cook in just 15 minutes. Check for them in the bulk section or the aisle where you find rice and beans.

Ingredients:

1 tablespoon extra virgin olive oil

1 medium yellow or white onion, minced

Handful cilantro, minced and extra for garnish

4 cloves garlic, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

3 teaspoon curry powder (careful not to get spicy curry powder)

8 cups chicken or vegetable broth

2 ¼ cups dried red lentils

1 14.5 oz can crushed tomato

2 carrots, peeled and minced

2 stalks celery, minced

Lemon (optional)

Process:

1.Heat olive oil in the bottom of a large pot. Add onion and sauté for 2 minutes.

2.Add garlic, cilantro and spices and cook for a few more minutes.

3.Add lentils, tomatoes, and broth and bring to a boil. Reduce to a simmer and cook for about 15 minutes.

4.Finish with celery and carrot for a surprising crunch, and a squeeze of lemon.