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

Thai Chili Sauce

This is sweet and vinegary...it is meant to be canned so the flavor may change over time.

Thai Chili Sauce
1/2 c chopped garlic
1 T salt
6 c cider vinegar
6 c sugar
1/2 c hot pepper flakes

Boil 5 min, process 15 min, cool 5 min. Nine 8 oz jars.

Peanut Sauce

Peanut Dipping Sauce
1/2 c peanut butter
1 t grated garlic
1 t grated ginger
2 T lime juice
2 T coconut amino acids/soy sauce
1 T brown sugar
1 t chili oil
1/3 c rice milk
dash salt*

*Organic peanut butter and coconut amino acids have no salt, you will need to add some.

Spring Rolls

Mmmm. Tasty.

Spring Rolls
rice paper
red cabbage
leftover chicken/salmon
radish
avocado
carrot
cilantro
thai chili sauce
peanut dipping sauce

Slice avocado and julianne veggies, reheat meat with a liquid to soften. Fill a pie plate with hot water, immerse one rice paper circle until completely softened. Remove to a plate fill with ingredients, wrap and roll like a burrito. Repeat.

Lemon Soup

A chicken noodle soup alternate, for those under the weather days.

Lemon Soup
1 onion, chopped
1-2 c celery, chopped
2 c cabbage, chopped
2 c cauliflowerettes
2 c spinach
2 c chicken/turkey stock
1-2 c lentils
4 c water
1 lemon, thinly sliced (do not peel)

Sautee onion and celery in olive oil. Add remainder of ingredients, cook until lentils are done. Break off bits of the lemon rounds with your spoon as you eat, to get a little in each bite.