Fall in love with Swiss chard with this easy side dish. And if you’re cooking for folks who “don’t like” chard, this flavorful yet simple side can change their mind. Recipe is at the bottom, but I’ll tell you the secret ingredient now: lemon juice. If you didn’t know it, now you do – lemon juice can help offset the bitterness of bitter greens
This colorful, flavorful, and interesting-textured quinoa salad is a perfect side for anyone and a great main dish for vegans or vegetarians. It’s a great way to take your leftover red quinoa and turn it into something amazing! Using what’s in season now this salad combines persimmons, fresh citrus, herbs, spices, pistachio, and red quinoa for an unbeatable flavor and texture.
Puffed quinoa is a gluten free high protein breakfast cereal that’s minimally processed and I’m in love with its nutrition. However, its taste is another story. If you want to know how to eat puffed quinoa, it’s simple – dress it up!
Here is one idea on how to make your puffed quinoa breakfast a tasty, not just healthy, treat.
Broccoli, cheese, mushrooms and quinoa casserole – yummy, 100% gluten free and so easy to make. Gluten free, full of protein, pumped up with vitamins, try my healthy version of broccoli & cheddar casserole!
Some fun tricks and tips that make this casserole come out so good:
Boil the quinoa in water just like pasta (for 12 minutes) and then drain. This keeps the quinoa moist and prevents it from drying, especially when used in a casserole.
Use real cheddar cheese or full fat cheese. Lowfat cheeses don’t melt as nicely and can burn. Avoid very hard cheeses, like Parmesan they also tend to burn easily when baked.