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Roasted butternut squash chunks liven up a bowl of quinoa to make an excellent lunch on the go. In addition to roasting the squash, you can rinse and roast the seeds as well. Butternut squash can be purchased already cut into chunks, but make sure it appears as fresh as possible and rinse it prior to using.
Egg. Quinoa. Almonds. That’s pretty much it for these happy little patties that make a perfect vegetarian main dish. Use any leftover quinoa recipe. Mince up cooked veggies or herbs to doll these up a bit. If you can’t do nuts, substitute breadcrumbs for the almond meal*.
Shreds of zucchini add heartiness to these vegetarian burger-patties that are lovely bundled into lettuce or even a whole grain bun. Add your favorite toppings, including seared zucchini slices, pickles, tomatoes, mayo, mustard or whatever topping makes a burger a burger for you. Start with cooked quinoa.
Bitter radicchio and smokey bacon dance with pasta in a silky egg sauce. Everything comes together quickly as the pasta cooks. If you do not have radicchio available another winter green may substitute, but not with a slightly different effect that these potent leaves provide.
Radish. Lettuce. Yogurt-Lemon-Olive oil. Eat it. Love spring.
