Quinoa Breakfast Bowl

Quinoa Breakfast Bowl

4 servings1 small sweet potato, finely chopped ½ red onion, finely chopped ½ red pepper, finely chopped ½ green pepper, finely chopped 1 cup mushrooms, finely chopped 2 fresh garlic cloves, finely chopped 2 cups cooked quinoa 4 fried eggs salt and pepper, to...
Parsley Rice

Parsley Rice

8 servings¼ cup oil 2 cups brown or white rice, soaked for 2 hours and drained ½ cup onion, finely chopped 1 fresh garlic clove, finely chopped 4½ cups vegetable or low-sodium chicken broth 1 cup fresh parsley, finely chopped ¼ to ½ cup lime juice (optional)1.Wash...
Southwestern Bulgur Wheat Salad

Southwestern Bulgur Wheat Salad

8 servings1 cup bulgur wheat 1 cup pumpkin seeds ¼ cup fresh cilantro leaves, chopped ¼ cup fresh lime juice ¾ teaspoon chili powder 1 15-oz can no-salt-added black beans, rinsed and drained 2 tomatoes, finely chopped 1 zucchini, finely chopped 1 red bell pepper,...
Rice Pilaf Stuffed Chard Rolls

Rice Pilaf Stuffed Chard Rolls

6 servings4 cups cooked wild rice or white rice pilaf 2 eggs 2 fresh garlic cloves, finely chopped ¼ teaspoon fresh cracked pepper ¼ teaspoon salt 2 tablespoons fresh parsley, chopped 2 cups turkey or chicken, cooked and shredded or queso fresco (optional) 2-3 bunches...
Moroccan Chickpea Salad

Moroccan Chickpea Salad

8 servings2-14 ounce cans chickpeas, rinsed and drained 1 red onion, sliced with the grain 4 fresh garlic cloves, finely chopped 1 teaspoon ground cumin 1½ teaspoons paprika 3 tablespoons olive oil juice of 1 lemon sea salt and pepper, to taste ¼ cup fresh flat-leaf...