Ingredients:

Quinoa Salad

• 1 package Nature’s Earthly Choice^™ Red & White Quinoa
• 2 ripe avocadoes, chopped
• 2 cups grape tomatoes, halved
• 2 cups spinach, loosely chopped
• Salt and pepper

Balsamic Vinaigrette

• ¾ cup olive oil
• ¼ cup balsamic vinegar
• Salt and pepper
• Dash of dried oregano

Directions:

1. In a large bowl, toss the quinoa, avocado, tomato, and spinach. Season with salt and pepper, to taste.
2. In a separate bowl, whisk together the vinaigrette ingredients. Taste and adjust as necessary. Drizzle on top of the salad and serve cold.

Ingredients:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 3 cups + ¼ cup shredded cheddar cheese, separated
• 2 packages Nature’s Earthly Choice^™ Red & White Quinoa
• 3 cups broccoli, chopped
• ½ teaspoon salt
• 1 cup seasoned breadcrumbs

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. In a large saucepan, melt the butter. Add the flour and whisk until golden brown. Add the milk and heat over a low boil, whisking frequently.
2. Add the salt and 3 cups of cheese, mixing until melted and smooth. Transfer to a large bowl and toss with the quinoa and broccoli.
3. Pour the mixture into a greased casserole dish. Top with the remaining cheese and breadcrumbs. Bake for 25 minutes or until golden brown.

Ingredients:

• ¼ cup butter, melted
• ¼ cup ripe banana, mashed
• ½ cup brown sugar
• 1 egg
• 1 ½ teaspoons vanilla extract
• ⅓ cup oats
• ½ cup whole wheat flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 package Nature’s Earthly Choice^™ Red & White Quinoa
• ¾ cup chocolate chips or dried cranberries

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. In a large bowl, cream together the butter, banana, and brown sugar. Add the egg and vanilla, then mix well.
2. In a separate bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add to the wet ingredients and mix.
3. Fold in the quinoa and chocolate chips. Scoop onto the baking sheet, about 2 inches apart. Bake until 10 to 12 minutes or until golden brown.

Ingredients:

• ½ yellow onion, diced
• 1 garlic clove, minced
• 2 large eggs, lightly beaten
• 1 package Nature’s Earthly Choice^™ Red & White Quinoa
• 1 cup frozen mixed vegetables
• 1 cup cabbage, chopped
• 2 to 3 tablespoons soy sauce
• ½ teaspoon grated ginger
• ¼ cup scallions, chopped
• Oil

Directions:

1. In a large pan, warm oil over medium-high heat. Cook the onion until translucent, about 5 to 7 minutes. Add the garlic and cook for 1 minute.
2. Add the egg, scrambling it with a spatula as it cooks, about 3 minutes. Use the spatula to break the egg into smaller pieces.
3. Fold in the quinoa and chocolate chips. Scoop onto the baking sheet, about 2 inches apart. Bake until 10 to 12 minutes or until golden brown.

Ingredients:

• ½ yellow onion, diced
• 1 garlic clove, minced
• 2 medium zucchini, shredded (about 3 cups)
• ⅓ cup Parmesan cheese
• 3 eggs, lightly beaten
• 1 package Nature’s Earthly Choice^™ Red & White Quinoa
• 1 cup seasoned breadcrumbs
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Oil

Directions:

1. Warm oil in a medium saucepan. Add the onions and cook until translucent, about 5 to 7 minutes. Add the garlic and cook for another 1 minute.
2. Wrap the shredded zucchini in a paper towel. Squeeze out the excess liquid. In a large bowl, combine the zucchini, cooked onion, and remaining ingredients. Mix well.
3. Form the mixture into 6 equal-sized patties. Fry each side until golden brown, about 2 to 3 minutes.