Recipes: Quinoa and Lettuce Cups

Quinoa with apples and butternut squash
1.5 c. cooked quinoa
1/2 c fresh chopped parsley
2 Tbsp olive oil
1 medium onion chopped
3 c. 1/2 inch cubed butternut squash
2 granny smith apples unpeeled cored and cut into 1/2 in cubes
1 tbsp thyme
1 c. vegetable broth (ok it can be chicken broth too, but that’s gross) 😉
1/2 c. walnut pieces

Heat oil in large skillet and saute onion over medium-high heat until translucent. Add squash, apples, and thyme and saute 5 min. Stir in broth. Combine cooked rice, parsley, and sauteed mixture into a lightly olive oil sprayed 9×13 baking dish. Sprinkle walnuts on top. Bake 425 for 20-25 min.

Quinoa and Parsley Salad

1 cup water
1/2 c uncooked quinoa
3/4 c fresh parsley leaves
1/2 c thinly sliced celery
1/2 c thinly sliced green onions
1/2 c finely chopped dried apricots (lots of iron)
3 Tbsp fresh lemon juice
1 Tbsp olive oil
1 Tbsp honey
1/4 tsp salt
1/4 tsp black pepper
1/4 c. pumpkin seeds toasted

Bring water and quinoa to boil in medium saucepan. Cover, reduce heat, simmer 20 min or till liquid is absorbed and quinoa is cooked. Fluff with fork and put in big bowl. Add parsley, celery, onions, apricots.
Whisk lemon juice, olive oil, honey, salt, pepper. Add quinoa mixture and toss. Top with seeds

Chickpea Salad in Lettuce Cups

1 c canned chickpeas, rinsed and drained
1 ripe avocado, chopped
1 large tomato, chopped
3/4 tsp ground cumin
1 tsp tabasco sauce
1/4 c chopped cilantro
1 Tbsp chopped chives
1/2 tsp salt
2 Tbsp olive oil
1/2 lemon juiced
6-8 large Bibb lettuce leaves

In big bowl combine all ingredients and toss. Spoon mixture onto lettuce cups.


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