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A great way to make a quick and satisfying meal out of leftover quinoa.
Add frozen peas to a colander and run under warm water to defrost them. Then set them aside.
Heat 1 tablespoon oil in a skillet over medium heat and stir-fry shallots and ginger for 1 minute. Add carrots and broccoli and stir-fry until brightly colored and tender, about 5 minutes. Remove veggies from pan and set aside on a plate.
Add remaining tablespoon of oil to the pan. Crack and whisk eggs into a small bowl and add them into the pan to scramble the eggs. As they cook, break up the eggs with a fork into small pieces.
When eggs are cooked to your liking add the veggies back into the skillet along with the defrosted peas and cooked quinoa. Add tamari to the pan, stir, heat through and serve.
Top with gomasio, toasted sesame seeds or nuts like cashews or peanuts if you’d like. Enjoy!
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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!