Quinoa, the star of this one pot dish is baked in a flavourful broth with chickpeas, sun-dried tomatoes, lemon, capers, olives, kale and tomatoes. Served with a sprinkling of flaked sea salt and an additional squeeze of lemon, it is equally delicious leftover cold as a salad!
Roasted Golden Beet Poke Bowl with Coconut Quinoa
While it may seem like a new trend, this simple Hawaiian dish has been around for centuries! I have given this traditional bowl a bit of a vegetarian […]
Tuscan Bean and Kale Soup with Crispy Quinoa and Kaniwa
One of my son’s referred to this soup as “A hug in a bowl”! It must have something to do with the copious amount of really great Italian […]
Quinoa Pomegranate Salad with Roasted Pecans
This protein rich salad jewelled with pomegranate seeds is perfect with a bowl of soup or as an accompaniment to a holiday meal. Â This salad only takes half […]
OMB (Oh My Buddah) bowl!
This is my favourite way to use up whatever veggies I have on hand. Â A combo of cooked and raw vegetables and greens, spicy Korean tofu, sauerkraut, rice […]