Quinoa Tabbouleh

Quinoa Tabbouleh
Serves 6-8

1 cup quinoa
2.5-3 bunches parsley, chopped
1 pint cherry tomatoes, in fourths
1 cucumber, seeded and diced
1 cup chopped scallions
1 clove garlic, minced
1 tsp cumin
1/2 tsp paprika
Juice of 1 lemon
olive oil

Wash the quinoa, and then put into a large skillet. Cook until dry, stirring, and then cook until toasted and starting pop.
Add the quinoa to 2 cups water. Bring to a boil and simmer 10-15 minutes or until done. Remove and cool.

Chop everything and mix with the cooled quinoa. Dress with lemon juice, spices, salt/pepper, and olive oil as needed.

Butternut Squash, Kale, Quinoa Stuffing

Butternut Squash, Kale, Quinoa Stuffing
Serves 4

1 1/2 cups raw rainbow quinoa
1 bay leaf
1 medium butternut squash, peeled and cubed
olive oil
1 tablespoon brown sugar
1 tablespoon olive oil
2 ribs celery, diced
2 medium leeks, washed and chopped
1 teaspoon fresh garlic, minced
1/2 bunch kale, chopped
1 cup dried cranberries
1/4 cup fresh parsley, chopped
1 - 2 teaspoons each fresh sage and thyme, finely chopped
salt and pepper
1/3 cup chopped walnuts

Prepare the quinoa according to package instructions, substituting chicken or vegetable broth for the liquid called for in the instructions and adding the bay leaf to the pot with the liquid prior to cooking. Discard the bay leaf after cooking.
Preheat oven to 400 degrees F and adjust rack to middle position.
Toss squash with coconut oil, whole cane sugar, and salt. Spread the pieces evenly in a baking dish and cover with foil. Roast for 15 minutes, remove foil and then roast for an additional 20 minutes, until edges are golden brown. Remove from oven and set aside.
Meanwhile, in a medium to large cast iron skillet or saute pan add the olive oil and heat over medium heat. Add the celery and saute for 2 - 3 minutes, until slightly tender. Add the leeks and saute an additional 2 - 3 minutes, until the leeks and celery are tender and fragrant. Add the garlic and saute 1 minute more.
Reduce the heat to low. Add the chopped kale and saute over low heat just until the kale has wilted.
In a large bowl, combine the cooked quinoa, vegetables from the saute pan, cranberries, fresh parsley and your choice of thyme or sage. Stir until combined. Season to taste with salt and pepper.
Just before serving, top with 1/3 cup of chopped walnuts.

Pesto Zucchini and Corn Quinoa Salad

Pesto Zucchini and Corn Quinoa Salad
Servings: 3

>1 cup quinoa, rinsed
1 3/4 cups water or broth
1 tablespoon olive oil
2 cloves garlic, chopped
>4 cups zucchini (~2 medium sized zucchini), diced
>1 cup corn, fresh or frozen
salt and pepper to taste
1 (15 ounce) can of chickpeas, rinsed and drained
1/4 cup green onions, sliced
1/4 cup pine nuts, toasted
1/2 cup basil pesto (homemade or store bought)
2 tablespoons lemon juice. some of the zest
1 half breast of chicken, cubed
1 avocado, diced

1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
2. Meanwhile, season and cook the chicken. Reserve. Then add the zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
3. Mix everything and enjoy!

Nutrition Facts: Calories 334, Fat 17.5g (Saturated 2.6g, Trans 0), Cholesterol 5mg, Sodium 142mg, Carbs 35.1g (Fiber 6.9g, Sugars 4g), Protein 11.9g

Quinoa Salad

Rainbow Quinoa Salad
8 servings

1 heaping cup quinoa, well rinsed
2 cans black beans, drained and rinsed
1-2 mango, peeled and cut into 1/2-inch pieces
1 small jicama root, peeled and cut into 1/2-inch pieces
1/2 head red cabbage, shredded
3 scallions, sliced into 1/2-inch thick slices
zest of 2 limes
juice of 3 limes
2 tablespoons extra-virgin olive oil
1/2-3/4 cup cilantro, finely chopped
1 jalapeno pepper, seeded and diced

Directions
Place 1 cup rinsed quinoa in a saucepan and cover with 2 cups water.
Bring to a boil, then reduce the heat and simmer for about 15 minutes, or
until the water is absorbed.

Meanwhile, make the lime vinaigrette: into the bottom of a large mixing
bowl, grate the lime zest and then juice the limes. Add the 1/2 teaspoon
kosher salt and a good grinding of fresh black pepper, and whisk to
combine. Drizzle in the 2++ tablespoons olive oil and whisk to combine.

After the quinoa is done cooking, add it to the mixing bowl containing
the vinaigrette. Mix gently with a spatula to make sure all the quinoa is
coated. Fold the black beans, mango, jicama, cabbage, and jalapeno (if
using) into the quinoa. Stir in the chopped cilantro. Taste the salad and
add more salt, pepper, or lime juice according to your tastes.