I had a craving for brussels sprouts but I didn’t want to just sauté them with shallots and lemon as I often do. I was racking my brain for inspiration when my eyes landed on a bunch of fresh cilantro sitting to the left of the brussels sprouts at my local market. To the right were some scallions. With a the addition of a little lime, this was exactly the kind of refreshing dish I was in the mood for, so I decided to throw some quinoa into the mix to make it a proper meal. Read more:
Thai food is my weakness in the winter. I say weakness because when I’m craving it, I always order in from my favorite spot down the street and enjoy an ultra veg night on my couch with a good movie and a glass of wine. This isn’t necessarily a bad thing, but after ordering thai food a few too many nights in one week, I decided it was time to take this craving and turn it into something productive– and a bit healthier. Read more:
This meal is another in the garden series. Along with the other gorgeous garden veggies, I brought back two fresh picked red cabbages that have been sitting in my refrigerator for about a week now. One of them I have set aside to use for my mom’s famous cole slaw (stay tuned). The other, was tonight’s dinner: red cabbage rolls stuffed with red quinoa and goat cheese and topped with a sweet balsamic sauce.
The first time I made quinoa, I wasn’t quite sure what to do with it but my instincts led me to what is now my staple way of preparing it when I’m looking for a quick meal. Not only is this easy to make and delicious, it is packed with healthy amino acids and protein.Quinoa is a great source of both protein and amino acids.