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Prep
Difficulty
Easy
Time
Estimate
30 mins
Bring the quinoa up to a simmer. Chop the nuts & salad ingredients. Whip up the dressing & toss the salad. Place the zucchini on the grill to sear. Mix the cheese & nuts together for a filling. Cook the peaches. Toss the nuts with the quinoa. Serve altogether.
Toss your favorite combination of nuts with quinoa- in bits & pieces- for a protein bursting grainy side dish.
This creamy, bright with ginger dressing coats shreds of kale. Add a handful of nuts to complete the package. A fine microplane grater helps when shredding the ginger and the lemon zest. If using the microplane for the ginger, use half of the amount. The juicy shreds are potent! Start with about a 1 inch piece of ginger. If you do not have a microplane you can peel the lemon and finely mince the ginger. A blender will help get the job done as well.
Zucchini grills up beautifully when cut into disks, skewered and laid on the grill with a rub of olive oil, salt & pepper. Embellish the flavor with your favorite herbs to make this fancy and make it your own. Just chop the herbs up & sprinkle on afterwards.
An almost savory, slightly sweet dish that pairs nicely as a main course with a salad or more veggies. Alternatively, try it for breakfast. Add a drizzle of honey or maple syrup and serve these for dessert too. What a versatile dish!? Goat cheese or ricotta cheese work well. And we like pistachios in it, but your favorite nut will work instead.
