1. Curried Quinoa Salad: Cook quinoa. Toss w/ chopped cucumbers, celery, green onions, and sugar snap peas. Blend curry powder, grate fresh ginger, olive oil, rice vinegar, cilantro, salt, and pepper to taste. Toss and serve.
2. Roasted Vegetable Pasta: Chop peeled carrots, parsnips, butternut squash, and red onions into 1-inch chunks. Toss w/ olive oil, salt, and pepper. Roast in 450 oven until deep golden brown. Mix w/ cooked pasta, grated lemon peel, and shaved parmesan.
3. Bean Burritos: Fill warm flour tortillas with drained canned black beans, grated cheese, cooked rice (use our Mexican rice recipe!), sauteed bell peppers, chopped cilantro, avocado slices, chopped red onion, and salsa. Roll up tortillas and microwave until cheese melts.
oh I love Quinoa! Too bad Phil hates it. He hates the texture :( Meghan, I am super impressed. Have you been making ALL of these recipes lately? And plating them all cute and taking pictures. I cannot even fathom. Seriously, I can barely cook now-a-days.
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