Mediterranean Light by Martha Rose Shulman ISBN 0-688-17467-1
- large bunch fresh mint
- ground cumin
- salt and freshly gr pepper
- olive oil
- olive oil
- Quinoa
- water
- kosher salt
- turns freshly ground black pepper
- ⅛ teaspoon crushed red pepper
- squeeze fresh lemon juice
- vegetable broth
- ground coriander
- ground cumin
- chili powder
- uncooked wild rice blend
- cinnamon
- golden raisins
- tomato paste
- pine nuts
- sea salt
- fresh cracked black pepper
A quick, easy dish served over whole grains like millet, quinoa, or brown rice. Use couscous if you’re pressed for time. For variation try cauliflower instead of peas.
Total calories per serving: 198
Fat: 4 grams
Carbohydrates: 34 grams
Protein: 7 grams
Sodium: 438 milligrams
Fiber: 7 grams
- tomato sauc
- wate
- turmeric
- frozen peas
- Salt to tast
- toasted cashews
PermaLink at: http://www.apronstringsblog.com/almond-oatmeal-recipe/
- steel cut oats
- water
- salt
- coconut oil
- sliced almonds
- sweetened coconut
PermaLink at: http://weelicious.com/2012/01/09/pumpkin-spice-oatmeal-in-the-crock-pot/
You can also use rice, almond or soy milk if you want to make a dairy free or vegan version of this recipe
Accompaniments: honey, maple syrup, molasses
- water
- milk*
- pumpkin puree
- pumpkin spice
- steel cut oats
PermaLink at: http://muffintalk.wordpress.com/2012/07/24/quinoa-tabbouleh/
- extra virgin olive oil
- freshly squeezed lemon juice
- grated carrots
- finely chopped arugula leaves
- fresh parsley
- water
- quinoa
- Real Salt
- cayenne pepper
- -3 T finely chopped fresh parsley
- -fresh ground black pepper to taste
Permalink at: http://ohsheglows.com/2012/08/20/warm-quinoa-salad-with-3-herb-green-sauce/
- Salad:
- dry quinoa
- water
- extra virgin olive oil
- 0.45kg/1 lb mixed cherry/Campari tomatoes
- garlic
- lightly packed basil
- fresh dill*
- fresh chives
- approx 1/4 cup yellow tomato*
- extra virgin olive oil
- fresh lemon juice