Tag: Quinoa

  • Foodie Friday

    Healthy Recipe of the Week Let’s continue to celebrate Fall with another squash recipe! Quinoa-Stuffed Acorn Squash * Special thank you to wellness expert and senior Peloton instructor, Emma Lovewell for sharing this yummy Fall recipe! As I create the post, I am preparing this same recipe for my Mom and I. Like Emma, Fall […]

  • Foodie Friday

    Healthy Recipe of the Week Teriyaki Salmon and Rice Bowl Not a fan of salmon? Swap with skinless, grilled chicken, tofu, or add more edamame! Ingredients (1) 1.5 cup Cooked Jasmine Rice (*may substitute for rice of choice or quinoa) 2 teaspoons Avocado Oil 12 ounces Skinless Salmon Filet (cut into cube pieces) 1 tablespoon Honey 1 tablespoon […]

  • Foodie Friday

    Healthy Recipe of the Week Winter Opal® Quinoa Salad Ingredients 1 cup Pomegranate Arils (divided) 4 ounce Goat Cheese (crumbled, divided) 1/2 cup Pistachios (crushed or chopped, divided) 2 cups Red Quinoa (cooked) 2 cups Beets (pickled or cooked, chopped) 2 cups Opal® Apples (corned, chopped) 2 cups Baby Spinach (chopped) Handful of Green Onions or […]

  • Foodie Friday

    Healthy Recipe of the Week Quinoa Tabbouleh Ingredients 1 cup Quinoa (cooked) 1 cup Parsley (finely chopped) ½ cup Arugula (finely chopped) 1 Red Onion (minced) 1 Roma Tomato (chopped) 1 Lemon (juiced and zested) 1 tablespoon Extra-Virgin Olive Oil Salt and Pepper, to taste Directions Toss all ingredients together and taste. Add salt and […]

  • Foodie Friday

    Healthy Recipe of the Week Thai Basil Eggplant Stir Fry Ingredients 1 tablespoon Coconut Oil ½ teaspoon Red Pepper Flakes (crushed) 4 Baby Eggplants (cubed) 1 Sweet Onion (chopped)  1 Red Bell Pepper (chopped) 6 Garlic Cloves (minced) 2 tablespoons Rice Vinegar 3 tablespoons Tamari or Soy Sauce (may substitute for Coconut Aminos) 2 tablespoons […]

  • Foodie Friday

    Healthy Recipe of the Week Quinoa Tabbouleh with Broccoli Ingredients 1 cup Red, White, and/or Black Quinoa (uncooked) 2 cup Water or Low-Sodium Vegetable Broth (gluten-free, if necessary) 1.5 cup Bite-Size Broccoli Florets (about 1 bunch, trimmed or frozen) 1 zest from Lemon 3 tablespoons Juice of 1 Lemon 3 tablespoons Extra-Virgin Olive Oil 1/4 […]

  • Foodie Friday

    Foodie Friday

    Healthy Recipe of the Week Squash, Corn, and Black Bean Salad Ingredients 2 1/2 cup Butternut Squash (diced) 1 1/2 cup Corn Kernels (2 ears fresh, frozen, or canned) 2 tablespoons Extra Virgin Olive Oil (divided) 1/4 teaspoon Salt (to taste) 3/4 teaspoon Chili Powder 1 cup Wild Rice (may substitute with Quinoa, Farro, or similar) […]

  • Foodie Friday

    Healthy Recipe of the Week Vegetarian Chili with Roasted Squash Ingredients 3 large Acorn or Buttercup Squash 2 teaspoon Canola Oil  1 medium Onion (chopped) 1 medium Red Bell Pepper (chopped and seeded) 3 Garlic Cloves (minced) 2 teaspoon Chili Powder 1 teaspoon Ground Cumin 1 teaspoon Dried Oregano 1.5 cups Vegetable Broth 1 cup […]

  • Foodie Friday

    Healthy Recipe of the Week Butternut Squash, Quinoa, and Roasted Vegetables ‘Tis the season of Autumn! Falling leaves, cooler temperatures, and shorter days – What better time to fire up the oven and roast vegetables! Ingredients 1 Beet 1/4 Celery Root 2 Red Onions 1 pound Butternut Squash 4 teaspoon Extra Virgin Olive Oil (divided) […]

  • Foodie Friday

    Healthy Recipe of the Week Black-Eyed Pea, Corn, and Rice Salad Spring into April with some Fresh Leafy Greens! Ingredients 31 ounce can Black-Eyed Peas (drained, rinsed, no-salt added) 25 ounce can Whole Kernel Corn (no-salt added) 8 ounce Cooked Brown Rice (may substitute with Quinoa) 2 stalk Celery (chopped) 1 Bell Pepper (seeded, chopped) […]