...mustard ¼ cup extra-virgin olive oil Sea salt and freshly ground black pepper, to taste For the wraps: 2 cups [url href=”https://www.loveandlemons.com/quinoa/” target=”_blank”]cooked quinoa[/url] 2 small cucumbers, chopped 2 cups...
...sea salt freshly ground black pepper for the salad: 1 cup cooked quinoa 1 cup chickpeas, drained, rinsed a few big handfuls of arugula 1/4 cup dried apricots 1 small...
...Sea salt and fresh black pepper For the salad: 1 cup cooked red quinoa 2 cups arugula 1/2 cup cubed tofu (or meat or cheese of your choice) 1/2 cup...
...to get creative… which is the part of cooking that I love the most. I was immediately drawn to the quinoa fried rice – I always have some quinoa in...
...broth, and quinoa. Cover and simmer until the butternut squash is tender and the quinoa is cooked through, about 40 minutes. Halfway through the cooking time, I like to taste...
...so for dinners, big bowls of substantial food are in order. I made this quinoa & chickpea salad the other night with some other stuff I happened to have, including...
...so I’m excited to share some of my favorites. First up, today, is this savory-with-a punch-of-sweet strawberry & feta quinoa salad. Strawberry Quinoa & Feta Salad Author: Jeanine Donofrio...
My idea of a vegetarian Thanksgiving looks something like this: seasonal acorn squash stuffed with a sauté of quinoa and kale that’s kicked up a notch with scallions, tangy feta,...
...with friends, I’ve been feeling a little over-indulged, to say the least. Quinoa to the rescue! Nothing helps me feel more grounded than a bowl of quinoa piled with veggies....
...even sesame & ginger. Today, I’m stirring in some mango habanero jam to make a sweet, juicy, and spicy filling for easy black bean tacos. These black bean tacos really...
...avocado. This year, I’m sharing this easy vegan black bean soup recipe that I love to top with dried chile salsa and dollops of a creamy, tangy vegan sun cheese...
I'm Jeanine Donofrio, a New York Times bestselling cookbook author and recipe developer.
I share fresh, delicious vegetarian recipes that celebrate seasonal ingredients and flavors.
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