All Things Squash

SQUASHRoasted Spaghetti Squash with Herbs / Impossible Pumpkin Pie Cupcakes / Roasted Butternut Squash with Kale and Almond Pecan Parmesan / Warm Butternut Squash and Chickpea Salad / Almost No-Bake Pumpkin Cream Pie

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greek quinoa salad

Ingredients:

  • 1 cup quinoa
  • 1 cube of vegetable bullion
  • 1 can chickpeas
  • 1 cup cubed tomatoes
  • 1 cup cubed cucumbers
  • 3 chopped scallions
  • handful of minced herbs (basil & parsley)
  • zest from 1 lemon
  • juice from 1 lemons
  • 4 tbsp olive oil
  • salt and pepper to taste

Directions:

Bring 2 cups of water and bullion to a boil. Add quinoa and reduce to simmer. Cover pot and cook for 10-12 minutes, or until quinoa has absorbed water. Allow quinoa to cool and transfer to a bowl. Add the rest of the ingredients and toss to combine.

quinoa muffins

I’ve been a longtime quinoa advocate. Quinoa is incredibly easy to prepare, super healthy, and unbelievably versatile. This past weekend, I decided to experiment with some new recipes, and had quinoa for breakfast, lunch and dinner. For breakfast, I made my girl Martha Stewart’s Quinoa Muffins. I added a quarter cup of walnuts and a quarter cup of toasted flax seeds to my muffins. They came out AWESOME. They’re so delicious and surprisingly really moist. When they’re gone- I WILL make more.