Fall Harvest Quinoa Bowl

Happy Autumn Everyone!

Quinoa, once you learn how to make it, is one of the most versatile, easy to cook with, enticing blank palettes for a plethora of lunch and dinner options.  I cook my quinoa in bulk, always making two or three times what’s needed for whatever particular meal I’m making.  Its so easy to pile some in a bowl the next day, top with a smattering of veggies, a protein, some sauce (I love either pesto or coconut curry sauce) and, viola.  A mouthwatering meal at the ready.

When initially assembling this particular Fall Harvest Bowl, I was slightly hesitant, imagining the flavors to be potentially too bland.  On the contrary.  It was vibrant, flavorful, nutty, crisp with the crunch from peppers, the herby taste of the pesto, all utterly delicious.

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Summer Squash Quinoa Bowl

Ready for a super easy, light, ultra healthy entrée recipe?  And one that tastes awesome to boot?  😉  This one is grain/gluten free, dairy free and sugar free.  Its filling and loaded with flavor.  I have discovered Quinoa to be the perfect base for a plethora of fun, healthy dishes.  So, without further ado, here is another one for ya 😉

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Egg & Pesto Quinoa Bowl

This sunny, light, grain free and dairy free dish is just the ticket for those wanting-to-look-leaner summer days ahead.  Easy to make, filling, yet healthy and low in calories.  All while tasting decadent and rich via the combination of egg yolk and pesto, so yum.

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Glowing Skin Buddha Bowl

Hi all,

Want glowing, healthy skin?  Have I got the thing for you.  This one is especially fitting for the rapidly arriving summertime.  This entrée is loaded with ingredients, all ideal for getting glowing skin.  The dish is low in calories, chock full of veggies, quinoa which gives it a filling, grain-like taste (yet, its grain/gluten free) and is just an all around awesome bang-for-your-buck dinner in terms of health benefits.

This recipe is grain/gluten free, dairy free and sugar free.  And aside from cooking the quinoa and salmon, its close to raw.

This recipe serves about two people.

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