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1 cup quinoa
2 cups water (use Imagine no-chicken broth or vegetable stock instead to add more flavor)
2 TBL olive oil
1 medium brown onion, finely chopped
2 cloves garlic, pressed through garlic press
1 1/2 cups sweet potatoes, chopped
1 tsp cumin
2 handfuls of fresh baby spinach leaves
2 TBL lemon juice
1 TBL Braggs or tamari
1 TBL maple syrup
1/4 cup sliced almonds (can use chopped nuts, like almonds, walnuts or pecans)
salt and pepper to taste

1 medium red bell pepper, core removed and chopped adds more color and crunch (Optional)

In a medium saucepan, add water and quinoa and stir. Bring to a boil, then cover and reduce heat to low and simmer for 15 minutes. Fluff with a fork and set aside to cool.

In a large skillet on medium heat, heat oil and add in onion, garlic, and sweet potatoes and saute until sweet potatoes are tender but firm to the bite.  Add in cumin (if using bell pepper, add in now) and saute for 2 minutes. Set aside.

If using chopped nuts, toast in a small saucepan over medium to low heat until toasty brown, about 8-10 minutes, shaking the pan to evenly toast all pieces.

In a large bowl, whisk together the lemon juice, Braggs and maple syrup. Add spinach leaves and toss to coat. Add in quinoa, sweet potato mixture, and nuts and stir gently to combine. Salt and pepper to taste. Serve warm or chilled.

Serves 4

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Sweet Potatoes are loaded with sweet flavor and nutrients that help boost the immune system and provide disease-preventing, cancer-fighting benefits. Loaded with vitamins A and C, this tuber vegetable acts as an anti-inflammatory.

Low on the glycemic index this root vegetable has less of an effect on blood glucose levels, making it desirable for diabetics.

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Quinoa (pronounced keen-wah) is a gluten-free grain that comes from the Andes Mountains of South America. The Inca civilization considered this one of their staple foods, besides corn and potatoes. It is considered an ancient super-grain delivering many nutritional benefits.

Quinoa is the one and only high protein grain, averaging 16.2% compared to rice which contains 7.5%, millet 9.9%, and wheat 14%. There are other varieties of quinoa that contain 20% or more of protein. The super-grain’s protein is of high quality, delivering a complete protein because it is rich in 9 essential amino acids, containing lysine, methinonin and cystine which are typically low in other grains. It also provides oils high in essential linoleic acid, fiber, minerals (calcium and iron), starch, sugars, and vitamins (E and B’s) and is low in sodium.

Quinoa is quick and easy to prepare, resembling tiny sprouted seeds. Once rinsed to remove a bitter tasting powdery residue , it cooks in 15 minutes. It tastes light and fluffy and is easy to digest. You can substitute it for other grains in any recipe or you can mix it with other grains to bring in the healthy benefits of this super-grain. You can enjoy eating quinoa for breakfast, lunch or dinner. Consider getting your protein intake with quinoa, a vegetarian meat (vegan) substitute that any vegetarian kid or adult would enjoy. Use it in any of your healthy vegetarian recipes to boost protein and other nutritional benefits. This grain can be eaten hot, warm or cold, as an oatmeal alternative, a base for a grain salad, or in place of a side of rice for dinner. The white variety is most common, but it also comes in red and black. 

This relative of the beet, spinach and Swiss chard family is gluten-free and easy to digest. It is also a nutritious superfood  high in magnesium, iron, copper, phosphorous, vitamin B2 and other essential minerals.

Quinoa can be found in most grocery and natural food stores or you can order here

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2 cups soy milk (plain or vanilla)
1 cup quinoa, rinsed
3 TBL light brown sugar
1/8 tsp ground cinnamon
1 cup fresh berries

In medium saucepan bring soy milk to boil. Add quinoa and return to boil. Reduce heat to low, and simmer, covered, until most of the soy milk has been absorbed, about 15 minutes.

Stir in brown sugar and cinnamon. Simmer, covered, until almost all the soy milk has been absorbed, about 8 more minutes.

Serve in bowls and garnish with fresh berries. Add in optional items to customize to your liking, such as ground flax seed, nuts, earth balance, sprinkle of brown sugar or a splash of soy milk. Use almond milk instead of soy.

Makes 2 cups

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1 cup quinoa, rinsed
2 cups of water
1 small head of broccoli, rinsed and cut into small pieces (about 1 cup)
1 10.5oz box Vegetarian Plus Vegan Orange Chicken (frozen)
2 TBL Earth Balance
2 scallions, diced

In medium pan, add quinoa, water, and broccoli and bring to a boil. Once boiling, reduce heat to lowest and simmer, covered, for 15 minutes.

Prepare frozen orange chicken according to package directions. Once done, fluff quinoa and add in 2 TBL Earth Balance and stir to melt and combine. In bowls, add in quinoa and top off with orange chicken and scallion garnish.

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