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Simple gluten-free, vegan meal full of healthy vitamins and nutrients.
Rinse quinoa in cold water. In a medium pan, add quinoa, lemon juice and zest and vegetable broth. Bring to a boil over medium high heat, reduce heat, cover and cook for 10-12 minutes. Remove from heat, fluff with a cover, cover and let sit for 3-5 minutes.
In a pan heat sunflower oil (or vegetable oil) over medium heat. Add garlic and cook until just starting to brown; transfer to a bowl. To the same pan, add asparagus and cook 2-3 minutes, then add kale and cook until just starting to get wilted.
Add artichoke hearts and walnuts and continue to cook for a couple of minutes. Add garlic back to the pan and mix to combine.
When quinoa is fully cooked, add it to the pan with the vegetables and mix. Serve sprinkled with Parmesan and scallions.
Recipe adapted from Snixy Kitchen.
This tuna salad redo is delicious stuffed into small tomatoes. Light and refreshing, it’s a healthy lunch choice.
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!