You must be logged in to post a review.
Quinoa Pilaf with Citrus-Soy Dressing
Snap off the ends of the asparagus spears and discard them. Cut the remaining spears into 2-inch pieces. Or if you are using broccoli cut into your preferred size florets. Steam asparagus or broccoli until still bright green and crisp-tender, about 5 minutes.
For the citrus-soy dressing: In a medium sized bowl whisk together olive oil, orange juice, lemon juice, soy sauce, honey, and salt and pepper. Set aside.
Place the cooked quinoa, asparagus or broccoli, toasted almonds, lemon zest, and shredded carrots in a large serving bowl. Pour dressing over the top and gently toss.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Perfect for all of that leftover turkey and stuffing! Makes a great weekend lunch or snack!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!