Ingredients:
1 cup dry quinoa
2 cups water
2 jalapenos, roughly chopped
2 carrots, roughly chopped
3 stalks celery, roughly chopped
3 (15 ounce) cans black beans, rinsed and drained
2 cups oats
2 tablespoons paprika
2 tablespoons garlic powder or minced garlic
pinch salt 
2 tablespoons flax
oil, as needed

Directions:

1. Add quinoa to pot with water, and bring to boil. Cover and simmer until done, about 15 minutes. Put jalapenos, carrots, celery into food processor. Grind into small bits.

2. When quinoa is cooked, put beans, veggie bits, and oats into same bowl and squish with a big spoon. Add spices and garlic.

3. Add flax, and mash all ingredients (except oil) together. Form into patties. Cook in oil until golden on each side.

vegweb.com

Serves 5-6

Ingredients:
1 1/2 cups raw chickpeas, black-eyed peas or a mix, soaked overnight
1 cup millet, quinoa, or brown rice
2 tbsp olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 jalapeno chili, seeded and finely chopped
2 large cloves garlic, finely chopped
3 cups vegetable broth
2 tomatoes, chopped
1 tbsp curry powder
1/2 tsp salt
freshly ground black pepper, to taste
1 lb mixed greens - kale, collards, mustard greens, Swiss chard
1 (14 oz) can light coconut milk

Directions:

1. Drain the beans that you've soaked overnight (about 16 hours). Put in a pot and cover with water until the water is about an inch higher than the beans.  Add about 1 tbsp salt to the water.  Bring to a boil.  Cover and simmer for 20-30 minutes or until beans are tender.  Drain and set aside.

2. Put the millet in a pan and cover with 3 cups water.  Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated.  Set aside.

3. In the meantime, heat the oil in a medium stockpot over medium heat.  Add the onion, bell pepper, and chili and cook, stirring, until softened, about 5 minutes.  Add the garlic and cook, stirring constantly, 1 minute.

4. Add the broth, chickpeas, tomatoes, curry powder, salt and black pepper.  Bring to a boil over high heat.  Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.  Add the greens and stir until wilted.

5. Add the coconut milk and millet and cook, stirring occasionally, until heated through, about 4 minutes.  Add salt, pepper, and curry powder to taste.  Serve warm.

eatswellwithothers.com

Ingredients:
1 large red onion, peeled, trimmed, sliced
1 large red bell pepper, cored, seeded, sliced
1 large yellow bell pepper, cored, seeded, sliced
1 medium zucchini, sliced lengthwise
1 medium yellow squash, sliced lengthwise
1 medium eggplant, trimmed, sliced
2 large portobello mushrooms, stemmed
1 pound asparagus spears, ends trimmed
1/4 cup olive oil
2 tablespoons white balsamic vinegar
2 cloves fresh garlic, crushed
1 teaspoon dried thyme
Sea salt and ground pepper, to taste
2 ears of fresh corn, corn silk removed, husks on
3 cups cooked quinoa
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
Extra virgin olive oil, to taste
Juice from 1 lemon
Sea salt and ground pepper, to taste

Directions:

1. In a large bowl combine the onion, bell peppers, zucchini, yellow squash, eggplant, portobello mushrooms, and asparagus. Drizzle with olive oil and white balsamic vinegar. Add the garlic, and thyme. Season with sea salt and ground pepper, to taste. Gently toss to coat. Cover and marinate for one hour.

2. Heat the grill to medium-high heat.

3. Grill the ears of corn separately on a rear rack, away from direct flame. The husks will get a bit blackened and smoky. This adds so much flavor. Rotate them every five minutes or so. After 10-20 minutes, when the corn is tender, remove and set aside to cool. Strip off the husks and carefully slice the kernels off the cob. Set aside.

4. Meanwhile, place the veggies in a grill basket, or spread out the veggies on a large sheet of foil. Add a top sheet, crimp the edges of the sheets together to make a packet. Place on the hot grill and cook until tender crisp, about 15-25 minutes, depending upon the size of your grill. Remove the veggie basket/packet to a large platter or cutting board, and set aside.

5. Place the cooked quinoa in a large serving bowl. Add the grilled corn, chopped fresh parsley, and mint. Drizzle with extra virgin olive oil and lemon juice. Season to taste with sea salt and ground pepper. Toss to coat.

6. To serve, you can either slice the grilled veggies and add them to the quinoa as a salad, or serve the simple quinoa-corn salad with big beautiful pieces of grilled veggies on the side.


glutenfreegoddess.com

vegan, serves 4

Ingredients:
4 cups cooked brown rice (or quinoa)
4 cups Spicy Peanut Ginger Kale
2 large portobello mushrooms, sliced into long, thin strips
1/2 cup sweet onion, sliced
1 tsp tamari or soy sauce
2 tsp safflower oil
salt/pepper for mushrooms
2 Tbsp whole or chopped roasted peanuts
1/4 cup fresh cilantro, lightly chopped

Modifications: If you'd like even more protein - add in some
baked or sauteed tofu cubes or some cooked beans or lentils. If you want lower fat - simply omit some of the peanut  butter in the kale salad and use less chopped peanuts.

Directions:

1. Prepare the Spicy Peanut Ginger Kale. Set aside. You can use either warm kale salad or chill ahead of time and use chilled kale salad.

2. Cook your brown rice or heat pre-cooked rice packets – about 4 cups.

3. In a skillet, over high heat, add the safflower oil. When oil is hot, add in the sliced mushrooms and sweet onions. Saute until tender. Add in the 1 tsp of tamari. Salt and pepper the mushrooms to taste. With the pan still hot, add in some of the kale salad and toss gently with the mushrooms and onions. Turn off heat and let sit.

4. To plate your dish - divide among 4 bowls: add a bottom layer of rice. Top with a generous portion of spicy kale salad. Toss the rice with the kale salad to infuse the rice with some spicy peanut flavor. Then top off with the kale mushroom skillet mixture - and any liquid-y sauce left on the pan. The final layer: garnish with peanuts and fresh cilantro. Serve warm.

lunchboxbunch.com

makes two bowls + leftover topping

Ingredeints:
3 cups fluffy quinoa (quinoa cooking instructions here) *unflavored, cooked in salted water
1 cup vanilla soy milk warm
spices of your choosing (cinnamon, nutmeg, cayenne)
almond butter
Bowl of my Sticky Banana Bread Cereal Topping

To  Make:
1. Spoon your fluffy quinoa into serving bowls. Add however
much vanilla soy milk you would like. Add more for a thinner bowl and less for a thick bowl. Heat in microwave on high for about 1-2 minutes just to warm and thicken the creamy quinoa (the same way you would for oatmeal - only the quinoa is fully cooked already).

2. Prepare your Sticky Banana Bread Topping on your stove top. this should take about 6 minutes. Very easy. And this is what makes the entire house smell like warm banana bread.

3. Add an optional dollop of almond butter to your quinoa, some cinnamon, and then a few scoops of the warm topping. Enjoy! 

Sticky Banana Bread Cereal Topping

1 1/4 cups raw walnuts, roughly chopped/some left whole
2 bananas, diced into chunky cubes
2-3 Tbsp agave or maple syrup
1/4 tsp cinnamon
1/8 tsp vanilla extract (opt’l)
1 tbsp safflower oil + pinch of salt OR 1 Tbsp vegan butter spread (veg spread)
optional: dash of cayenne for those who like  it with some heat!

Directions:

1. Warm up a nonstick skillet. And prep your fruit and nuts.

2. Add the  oil or butter – wait until sizzling hot.

3. Toss your bananas and walnuts with the sweetener, spices and vanilla. Add to hot skillet.

4. Allow to saute  for about 5 minutes over med-high heat. Stir a bit so that the nuts don’t burn.

5. Remove from heat. Cool slightly. Add to cereal or store in the fridge until ready to be used. The mixture will become sticky in the fridge.

lunchboxbunch.com

Makes 3–4 servings

Ingredients:
1 cup quinoa, rinsed well 
2 cups unfiltered apple juice
Pinch sea salt
Pinch ground cinnamon
1 pint fresh blueberries 
1 pint fresh raspberries 
 ½ cup coarsely chopped walnuts, pecans (or other nuts)

Directions:

1. Place quinoa and apple juice in a sauce pan over medium heat.

2. When the quinoa boils, add salt and cinnamon, cover, reduce heat, and bring to a boil. Cook over low heat for 15–20 minutes, until the quinoa has absorbed all the juice.

3. While the quinoa is hot, stir in the berries and nuts. Serve hot.

christinacooks.com

Ingredients:
1 cup black or red quinoa, rinsed
 2 cups water
 1 pint cherry tomatoes
 1 red pepper, chopped
 1 cucumber, seeded and finely diced
 1 bunch curly parsley, chopped
10 mint leaves, finely chopped
1small red onion, diced
 3 cloves garlic, minced
 juice of two lemons
 1/4 cup olive oil (more to taste)
 3 cloves of garlic
 1/2 teaspoon dried oregano
 salt and pepper to taste
 splash of white wine vinegar or red wine vinegar (optional)

Directions:
1. To make the quinoa, first rinse one cup of quinoa in a mesh colander under running water. That washes away the bitter saponins on the surface.

2. Put the rinsed quinoa into a medium sized pan on the stove. Add two cups of water and bring the mixture to a boil.

3. Cover and simmer for fifteen to twenty minutes, until the water is absorbed. Once it’s done, remove from heat and fluff the quinoa with a fork.

4. Let the quinoa cool, then toss in the rest of your ingredients.

5. Add more olive oil, salt or pepper, and/or vinegar to taste.

6. If you have time, cover and let the salad chill in the refrigerator for a few hours or overnight, to let the flavors blend together.

cookieandkate.com

Ingredients:
1 cup uncooked quinoa
Sea salt and freshly ground black pepper
3 Tablespoons fresh lemon juice
2 teaspoons lemon zest
2 teaspoons fresh thyme
1/2 cup Vegenaise, or other vegan mayo
1 pound medium asparagus spears
1/2 vidalia onion, sliced into 1/2-inch rounds
2 Tablespoons extra-virgin olive oil
Grilled flatbread or tortillas (I like spelt tortillas)
1 small head red leaf lettuce

Directions: 

1. Heat a large skillet. Add quinoa and toast until fragrant, stirring occasionally. Add 2 cups water and stir. Bring to a boil. Cover, and lower heat to a simmer until quinoa is tender and quinoa filaments are visible. Turn off heat, and drain quinoa, if necessary. Stir in lemon juice, zest, mayo, and thyme. Season to taste with salt and pepper. Cover with lid to keep warm.

2. Steam asparagus slightly. Combine asparagus, onion and oil. Grill about 10 minutes until browned.

3. Spread 1/2 cup quinoa over a tortilla. Place some onions and 4 aparagus spears on the quinoa. Top with lettuce. Roll each sandwich tightly and cut in half, using wooden skewers or toothpicks to hold together, if needed.