Quinoa Recipes

Skinny-Girl Keto Crustless Quiche

Skinny-Girl Keto Crustless Quiche

The perfect keto-friendly quiche to make at your next brunch.

Turkish-Spiced Pie Crust Crackers (4 servings)

Turkish-Spiced Pie Crust Crackers (4 servings)

There is nothing easer than buying a pre-made pie crust. All I have to do it unroll it and the options are unlimited. i had an amazing idea to create crackers out of a particular pre-made pie crust dough I recently bought. Let me tell […]

30-Minute White Bean Turkish Stew |Fasulye

30-Minute White Bean Turkish Stew |Fasulye

Makes 4 Servings During busy weeknights, there is nothing easy to prepare than a Turkish white bean stew. All I have to do is grab a couple of cans of white beans, tomato paste, and dried oregano to build the foundation of this dish. practically […]

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Tools:  Mixing Bowl, 3 Mini Loaf Pans or 1 Large Loaf Pan Makes: 3 5.75 x 3 inch loafs    or    1  8 x 4  loaf  This Classic Banana Bread is perfectly flavourful, moist and sweet! With chopped walnuts or even chocolate chips, you can enjoy this banana bread in many ways. Eat it for dessert or breakfast! One way I like to enjoy banana bread, Is warmed up and smeared with a thick slab of butter. Yum! Honestly, I love bananas but we usually buy way too many […]

Rustic French Apple Tart

Rustic French Apple Tart

Makes 8 servings This recipe is for the busy mom who wants real good dessert real fast. What makes this recipe so fast and easy to make is the store-bought pie crust. Shh! I won’t tell if you don’t. I chose to make this rustic […]

Nut-Free Basil Pesto Shrimp

Nut-Free Basil Pesto Shrimp

Makes 4 servings Ingredients: 1 lb. Shrimp, tail, and shell removed2 cloves garlic1/3 cup extra virgin olive oil3/4 cup freshly grated parmesan cheeselarge handful of fresh basil ( about 1 cup, packed)pinch of red chili flakes (optional)cracked black pepper (to taste)1/2 teaspoon smoked chipotle powder4 […]


Grilled Mushroom Slaw

Grilled Mushroom Slaw

Grilled Mushroom Slaw

Makes Approximately 10 servings

Ingredients:

Slaw Mix:

1 package of Fresh Express 3-Color Deli Coleslaw

plus

1 bunch of parsley, chopped

Or

4 cups shredded cabbage

¼ cup shredded purple cabbage

¼ cup shredded carrots

plus

1 bunch parsley, chopped

Cooking:

1 tablespoon olive oil

1 package of sliced mushroom

1 lb. fresh spinach

1 teaspoon dried oregano

1 teaspoon dried mint

Dressing:

¼ cup olive oil

1 lemon

1 tablespoon pomegranate molasses syrup

½ teaspoon kosher salt

Directions:

If NOT using pre-made coleslaw mix:

1.) Remove the cabbage core from the green and purple cabbage and shred the cabbage with a food processor or cheese grater. Do the same with the carrots. Collect 4 cups of cabbage, ¼ cup purple cabbage, and ¼ cup shredded carrots, set aside.

Or

Add the 1 package of Fresh Express 3-Color Deli Coleslaw, set aside.

2.) In a separate bowl, stir the olive oil, lemon juice, pomegranate molasses, salt, and pepper together. Taste for acidity and seasoning then adjust as desired, set aside.

Cook the Spinach and Mushrooms:

3.) In a skillet over medium-high heat, add olive oil and the mushrooms. Cook until mushrooms have become soft and caramelized. Add dried mint and oregano and store in the fresh spinach, cook just until the spinach had wilted (about 2-3 minutes). Once cooled, add to the cabbage/carrot mixture.

4.) Pour two-thirds of the dressing over the cabbage/mushroom mixture then mix well. If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.

Garnish with hemp or sesame seeds

Try this delicious gluten-free sweet potatoes toast–it’s full of healthy fats, fiber, and taste great!