Quinoa is one of my favorite ingredients. I frequently make a big pot and use it in different ways throughout the course of a week. A scoop warmed gently with almond milk, a pinch of cinnamon, dried fruit, and a generous dollop of honey and chopped nuts makes a wonderful, nourishing breakfast. A dinner side comes together in no time when you heat a tablespoon or two of olive oil in a sauté pan, add cooked quinoa, season well, and toss in a generous handful of chopped tender herbs and scallions. My favorite way to enjoy quinoa, though, is in a veggie and protein packed salad like the one below. Continue reading
Every year about this time, I begin to tire of heavy winter meals and crave flavors that come with warmer days. Here, cherry tomatoes (which are somehow blissfully exempt from “winter tomato” texture) are broiled to bursting, lending sweet acidity to the quick cooking fish. Lemony basil flecked couscous rounds out the dish with its tender herb brightness. Best of all, this dinner will be on the table in less than 30 minutes, and will leave you with minimal clean up!