This is good and has a nice flavor. Served with Buttermilk Biscuits (http://recipething.com/recipes/show/12836).

You might need to buy:
  • chicken broth
  • ground cumin
  • sweet paprika
  • olive oil
  • Freshly ground back pepper to taste
  • fresh lemon juice

Here’s the Post: http://www.101cookbooks.com/archives/001564.html
Citrus Parmesan dressing can be found at: http://www.101cookbooks.com/archives/print/000152.html

serves 4
You might need to buy:
  • extra virgin olive oil
  • salt
  • water
  • another splash or two of good olive oil or citrus dressing

Heres the post: http://cr-eat-ive.blogspot.com/2006/09/chupe-de-quinua-quinoa-soup.html
Cheese??? Mexican "queso fresco or maybe feta.

You might need to buy:
  • ngredients:
  • whole milk
  • vegetable oil
  • minced flat-leaf parsley

http://www.101cookbooks.com/archives/001493.html

serves 4
You might need to buy:
  • quinoa
  • water
  • fine grain sea salt
  • Tahini Dressing:
  • tahini
  • Zest of one lemon
  • fresh lemon juice
  • olive oil
  • hot water
  • fine grain sea salt

“A tasty twist on pasta dishes, this salad is brimming with bright, colorful vegetables and the earthy flavor of mushrooms. It’s delicious hot as a dinner entrĂ©e or as a cold salad for lunch. If you can’t find udon noodles, you can also substitute vermicelli, a very thin spaghetti.”

serves 6

“This very healthy salad is our own version of tabbouleh (or tabbouli), a Middle Eastern dish made of bulgur and fresh herbs. Good, all-natural versions of fresh tabbouleh are available in the refrigerated sections of most supermarkets. (Look for it next to the hummus.) We’ve added some finely chopped broccoli to replace some of the traditional parsley, which many Americans find a little overpowering, and chopped walnuts for extra crunch and nutrition.”

serves 1
You might need to buy:
  • freshly squeezed lemon juice
  • extra virgin olive oil
  • salt
  • black pepper
Belongs to kylerhea Salsa Rice 

This is a very easy way to season basmati or brown rice. You can use it for already cooked rice, or cook the rice from scratch. Pick your favorite all-natural salsa and experiment with different types of salsa. There are lots of new and interesting ones on the market.

serves 1
You might need to buy:
  • salsa

“Kasha boasts a wonderfully nutty flavor when toasted. You can buy it already toasted. If you buy the untoasted variety, toss it lightly in a dry skillet over medium heat until it colors. Hearty, but not too heavy, kasha is a staple of Northern Europe and Russia traditionally served as an accompaniment to meats, in pilafs or as the essential ingredient in many traditional Jewish dishes like kasha varnishkes. Exotic though it may sound, kasha is just basic buckwheat groats, used like a grain, but botanically just a cousin of true grains. Once only available through specialty grocers, you’ll find kasha in many health food stores and supermarkets now as well. So, by all means, go nuts with kasha!”

serves 4
You might need to buy:
  • dried mushrooms
  • Salt or natural soy sauce to
  • taste

Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.

TIP**
Ingredient note: Steel-cut oats, sometimes labeled Irish oatmeal, look like small pebbles. They are toasted oat groats the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.

You might need to buy:
  • water
  • dried cranberries

Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, vitamins, minerals, and fiber all wrapped up in tasty packages. Wild rice is a delicious grain that isn’t really rice at all. It’s actually a
long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest. I love this grain’s chewy texture and nutty flavor. I mix it here with mushrooms and chopped nuts for a combination of colors, textures and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don’t cook it too long or you’ll get starchy, wimpy grains that have lost much of their flavor.

serves 6
You might need to buy:
  • wild rice
  • freshly squeezed orange juice
  • dry sherry
  • sliced carrots
  • chopped fresh parsley
  • Salt or natural soy sauce to taste
  • finely chopped walnuts or pecans
  • dried porcini or shiitake mushrooms