Roasted tomato Quinoa

Quinoa
1 c quinoa
1 1/4 c water

Rinse quinoa in fine mesh strainer.
Bring to boil, simmer 25 min. Turn off heat, sit 5 min.

Roasted Tomato Quinoa
4 T olive oil
1 c grape tomatoes
1/2 chopped red onion

feta or goat cheese
kalmata olives
chopped parsley*
cooked quinoa

Roast onion and tomatoes, drizzled with olive oil for 20 min, 400F, or until onion is cooked.
Add to bowl of quinoa, and top with cheese, olives, and herbs.

Quinoa and vegetables can be cooked at the same time, or use leftover quinoa.

Green Beans with Figs

Green Beans with Figs
1 lb of green beans
1/2 red onion, chopped
6 dried figs, quartered stems removed

3 T basalmic vinegar
3 T stock

Steam onion and figs until onions are cooked. Add green beans, cook until crisp tender. Set aside. Add vinegar and stock to pan, reduce by half, drizzle over green beans. Serve warm or chilled.

Coleslaw

Coleslaw
dressing:
1/2 c lemonaise
1/2 c honey
2 t celery seed
1/2 cider vinegar

1 red cabbage
3 carrots
broccoli stems
1 apple