Ingredients:

• 1 ½ cups white whole wheat flour
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup (1 stick) unsalted butter, room temperature
• ¼ cup sugar
• ¼ cup (packed) light brown sugar
• ¼ cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 cup cooked Nature’s Earthly Choice^™ Quinoa, cooled
• 1 cup old-fashioned oats
• 1 cup dried cranberries
• ½ cup slivered unsalted almonds

Directions:

1. Preheat oven to 375°. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl. Using an electric mixer, beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, ½ cup at a time. Stir in Quinoa, oats, cranberries and almonds. Spoon dough in 2 tablespoons portions onto prepared sheets, spacing 1” apart.
2. Bake cookies until golden, 12–15 minutes. Transfer cookies to a wire rack and let cool. DO AHEAD: Store cooled cookies airtight at room temperature for 1 day, or freeze for up to 1 month.

Ingredients:

• 1 cup Nature’s Earthly Choice^™ Quinoa; rinsed and drained
• 1 large Onion; diced
• 1 Green bell pepper; seeded
• 1 cup Celery; chopped
• 1 Jalapeno pepper; seeded
• 2 Tomatoes; cored and diced
• 1 cup Carrots; diced
• 32 oz Black beans, canned; drained
• 28 oz Canned crushed tomatoes
• 1 tablespoon Dried oregano
• 2 teaspoon Ground cumin
• ½ teaspoon Black pepper
• ½ teaspoon Salt
• 4 Green onions; chopped
• 1 tablespoon Dried parsley
• 1 tablespoon Chili powder
• 2 cup Water
• 1 tablespoon Vegetable oil

Directions:

1. Combine Quinoa and water in saucepan, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from heat and let stand about 10 minutes. Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and jalapeno. Saute 7 minutes over medium heat. Stir in fresh tomatoes and carrots; saute 3 to 4 minutes. Stir in beans, crushed tomatoes, and seasonings; cook about 25 minutes over low heat. Ladle chili into bowls and top with green onions if desired. Makes 8 servings.

Ingredients:

• 1 cup Nature’s Earthly Choice^™ Quinoa
• 2 cups nonfat milk
• 1 pinch salt
• 3 tablespoons maple syrup
• ½ lemon, zested
• 1 cup blueberries
• 2 teaspoons Nature’s Earthly Choice^™ Flax Seeds

Directions:

1. Rinse Quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
2. Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir Quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the Quinoa mixture. Gently fold blueberries into the mixture.
3. Divide Quinoa mixture between two bowls; top each one with flax seed to serve.

Ingredients:

• ½ cup uncooked Nature’s Earthly Choice^™ Quinoa
• ¾ cup light coconut milk
• 2 tablespoons water
• 1 tablespoon light brown sugar
• ⅛ teaspoon salt
• ¼ cup flaked unsweetened coconut
• 1 cup sliced strawberries
• 1 cup sliced banana

Directions:

1. Preheat oven to 400°.
2. Place Quinoa in a fine sieve, and place the sieve in a large bowl. Cover Quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain Quinoa. Repeat the procedure twice. Drain well. Combine Quinoa, coconut milk, 2 tablespoons water, brown sugar, and salt in a medium saucepan, and bring to a boil. Reduce heat, and simmer 15 minutes or until liquid is absorbed, stirring occasionally. Stir mixture constantly during the last 2 minutes of cooking.
3. While Quinoa cooks, spread flaked coconut in a single layer on a baking sheet. Bake at 400° for 5 minutes or until golden brown. Cool slightly.
4. Place about ½ cup Quinoa mixture in each of 4 bowls. Top each serving with ¼ cup strawberry slices, ¼ cup banana slices, and 1 tablespoon toasted coconut. Serve warm.

Ingredients:

• 4 cups water
• ½ cup uncooked Nature’s Earthly Choice^™ Quinoa
• 1 thyme sprig
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ teaspoon ground red pepper
• ¼ cup plain fat-free Greek yogurt
• ¼ cup canola mayonnaise
• ¼ cup chopped sweet pickles
• 1 teaspoon Dijon mustard
• 8 ounces lump crabmeat, drained and shell pieces removed
• ¼ cup finely chopped red bell pepper
• ¼ cup finely chopped celery
• ¼ cup chopped green onions
• ½ teaspoon kosher salt
• 1 large egg white
• 2 tablespoons olive oil, divided

Directions:

1. Combine first 3 ingredients in a saucepan; bring to a boil. Reduce heat; simmer for 30 minutes or until mushy.
2. Discard thyme. Drain, pressing to remove excess water. Cool slightly.
3. Combine black pepper, paprika, and red pepper. Combine yogurt, mayonnaise, pickles, and mustard.
4. Place crab in a medium bowl; mash slightly. Add Quinoa, ½ teaspoon spice mixture, half of yogurt mixture, bell pepper, and next 4 ingredients (through egg white); stir gently. Divide mixture into 8 equal portions; gently pat into a 3-inch-wide patty. Place on a parchment-lined plate. Refrigerate 20 minutes.
5. Preheat broiler to high.
6. Brush a jelly-roll pan with 1 tablespoon oil. Arrange chilled cakes on pan; brush tops with remaining 1 tablespoon oil. Sprinkle half of remaining pepper mixture. Broil 5 minutes or until browned. Turn cakes over.
7. Brush with oil from pan; sprinkle with remaining spice mixture. Broil 5 minutes or until browned. Serve cakes with remaining sauce.

Ingredients:

Quinoa

• 2 teaspoons extra-virgin olive oil
• 1 garlic clove, minced
• 1 cup organic vegetable broth
• 1 cup water
• 1 cup Nature’s Earthly Choice^™ Quinoa uncooked
• 1 ½ teaspoon chopped fresh thyme
• ¼ teaspoon salt

Chickpea Mixture

• 2 teaspoons extra-virgin olive oil, divided
• 2 cups thinly sliced leek (about 1 large)
• 4 garlic cloves, chopped
• 2 ½ cups sliced fennel bulb (about 1 large)
• 1 ¾ cups (¼-inch-thick) slices carrot (about ¾ pound)
• ½ teaspoon fennel seeds
• ½ cup white wine
• 1 cup organic vegetable broth
• 4 teaspoons chopped fresh thyme, divided
• 1 (14 ½-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 (5-ounce) package baby spinach

Directions:

1. To prepare Quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add 1 cup broth and next 4 ingredients (through ¼ teaspoon salt); cover; reduce heat, and simmer 15 minutes or until liquid is absorbed and Quinoa is tender.
2. To prepare chickpea mixture, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 garlic cloves to pan; sauté 5 minutes or until tender. Add remaining 1 teaspoon oil, fennel bulb, carrot, and fennel seeds; sauté 10 minutes or until vegetables are golden. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated. Remove from heat; stir in juice, ¼ teaspoon salt, pepper, and spinach.
3. Place about ⅔ cup Quinoa in each of 4 bowls; top each serving with about 1 ½ cups chickpea mixture. Sprinkle each serving with ½ teaspoon thyme.

Ingredients:

• 2 cups white Nature’s Earthly Choice^™ Quinoa, rinsed well
• 4 scant cups water
• 1 teaspoon salt
• A few splashes of extra virgin olive oil
• 3-4 medium/large potatoes, cut into ½-inch dices
• 1 large yellow onion, chopped
• 1 clove garlic, chopped
• 1 cup toasted nuts (walnuts, pine nuts, etc)
• 1-2 cups lightly cooked asparagus, cut into ½-inch segments

Directions:

1. Bring the Quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the Quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the Quinoa aside.
2. Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.
3. In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.
4. Toss the Quinoa with a splash of olive oil (you can also use citrus parmesan dressing). Serve each bowl of Quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up family-style.

Ingredients:

• 2 lemons
• 1 tablespoon paprika
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon kosher or sea salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 cup dried apricots, roughly chopped
• 1 cup Nature’s Earthly Choice^™ Quinoa (pre-rinsed)
• 2 cups gluten-free chicken stock
• ½ cup sliced almonds
• ½ cup flat leaf parsley leaves
• 6 boneless, skinless chicken thighs cut into 2 inch pieces

Directions:

1. Juice one of the lemons and thinly slice the other. Cut the slices into quarters so that you have small pieces of lemon. Set both aside (separately) for later.
2. In a medium mixing bowl, combine the paprika, coriander, cumin, salt and pepper and stir to combine. Add the chicken pieces and toss to coat.
3. In a large skillet with a lid over medium high heat, heat the olive oil. Add the chicken and brown, stirring frequently, for 3 -4 minutes. Add the cut up lemon pieces, onion, garlic and apricots. Cook, stirring frequently until the onion softens, about 5 minutes. Add the Quinoa and cook, stirring, for 2 minutes. Add the chicken stock and lemon juice. Raise the heat and bring to a boil. Cover the pan, lower the heat to medium low and cook covered for 20 minutes or until the liquid has been absorbed and the Quinoa is tender. Remove from the heat and let sit, covered, for 5 minutes.
4. While the Quinoa and chicken sits, toast the almond slices. In a small, dry skillet over medium heat, toast the almonds for a few minutes stirring often until they are browned and fragrant.
5. To serve, put the Quinoa chicken mixture in a serving bowl, fluff gently with a fork and top with the toasted almonds and parsley leaves.

Directions:

1. Bring ½ cup dried fruit (such as goji berries, cranberries, or barberries), ½ cup steel-cut oats, ½ cup well rinsed Quinoa, ¼ cup raisins, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground cardamom, and 4 cups water to a boil in a medium saucepan. Cover and let sit off heat overnight. (Alternatively, bring mixture to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, 20-25 minutes).
2. Before serving, reheat cereal in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, 5-8 minutes. Serve with milk, maple syrup, toasted shell pumpkin seeds (pepitas), and toasted walnuts.

Ingredients:

• 1 teaspoon kosher salt
• 1 (1-pound) salmon fillet
• 2 teaspoons sugar, divided
• 1 ½ cups sake, divided
• ½ teaspoon chili paste
• 2 garlic cloves, minced
• 1 cup Nature’s Earthly Choice^™ Quinoa
• 1 teaspoon butter
• 1 ½ teaspoon olive oil, divided
• ½ cup finely chopped red bell pepper
• ½ cup finely chopped carrot
• ¼ cup finely chopped onion
• 1 cup water
• ½ cup orange juice
• ¼ teaspoon salt
• 1 tablespoon chopped fresh parsley

Directions:

1. Place salmon, skin side down, on a plate. Combine 1 teaspoon kosher salt and 1 teaspoon sugar; rub salt mixture evenly over skinned sides of salmon. Cover with plastic wrap; chill 2 hours.
2. Remove plastic wrap from salmon. Rinse salmon under cold water; pat dry with paper towel. Combine 1 cup sake, remaining 1 teaspoon sugar, chili paste, and garlic in a zip-top plastic bag. Add salmon; seal and marinate in refrigerator 1 hour, turning occasionally.
3. Place Quinoa in a fine sieve; place sieve in a large bowl. Cover Quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.
4. Heat butter and 1 teaspoon olive oil in a medium saucepan over medium-high heat until butter melts. Add pepper, carrot, and onion to pan; sauté 2 minutes or until onion is tender. Add Quinoa; cook 1 minute, stirring constantly. Stir in 1 cup water, remaining ½ cup sake, juice, and ¼ teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and Quinoa is tender. Remove from heat; fluff with a fork. Stir in parsley. Keep warm.
5. Preheat oven to 450°.
6. Remove salmon from bag, reserving marinade. Place marinade in a small saucepan over medium-high heat, and cook until reduced to 2 tablespoons (about 7 minutes).
7. Brush skinned sides of salmon with remaining ½ teaspoon oil. Heat an oven-proof skillet over medium-high heat. Add salmon to pan, skin side up; cook 3 minutes or until golden brown. Turn salmon over, and baste with reduced marinade. Place pan in oven, and bake at 450° for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve immediately with Quinoa.

Ingredients:

• 2 red bell peppers
• 2 poblano chiles
• 4 teaspoons olive oil
• 3 cups chopped zucchini
• 1 ½ cups chopped onion
• 4 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon Spanish smoked paprika
• ½ cup water
• ⅓ cup uncooked Nature’s Earthly Choice^™ Quinoa, rinsed
• ¼ teaspoon kosher salt
• 1 (14.5-ounce) can fire-roasted diced tomatoes with chipotles, undrained
• 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
• 1 cup low-sodium vegetable juice

Directions:

1. Preheat broiler.
2. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, ½ cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until Quinoa is tender.

Ingredients:

• 1.5 cups Nature’s Earthly Choice^™ Quinoa
• 1.5 tablespoons olive oil
• 6 cloves garlic
• 2 oz pine nuts
• 1 can garbanzo beans
• 1 can artichoke hearts
• 1 package Mediterranean feta cheese (4.4 oz)
• 2 cups baby spinach
• 2 tablespoons oregano

Directions:

1. Place Quinoa and 3 cups of water in a pot, bring to a boil for 5 minutes, then remove from heat and let stand for 15 minutes, covered.
2. Heat oil in large skillet. Finely slice garlic and brown in oil for a couple of minutes. Once lightly browned, add pine nuts for a minute or two, and then toss in cooked Quinoa. Add garbanzos, artichokes, and spinach and toss until spinach wilts. Toss in cheese and serve immediately.

Ingredients:

• 1 cup butter
• 1 ¼ cups brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 tablespoons honey
• 1 cup all purpose flour
• 1 cup whole wheat flour
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon (optional)
• 1 cup Nature’s Earthly Choice^™ Quinoa flour/flakes
• 2 cups regular (not quick-cooking) oatmeal
• ½ cup toasted pecans or walnuts
• 1 cup raisins (optional)

Directions:

1. Preheat the oven to 350 degrees.
2. Cream the butter with the sugar.
3. Add the eggs, vanilla, and honey and mix until incorporated.
4. In a separate bowl, mix the whole wheat flour, flour, salt, baking soda, and cinnamon together.
5. Stir dry ingredients into wet ingredients.
6. Fold the oatmeal, Quinoa flour, nuts, and raisins into the batter.
7. Drop by rounded tablespoon onto cookie sheet lined with parchment paper.
8. Bake for 15 to 20 minutes, until the edges are slightly brown.
9. Let cook for 5 minutes on baking sheet, then transfer to a rack to cool.

Ingredients:

• 1 tablespoon olive oil
• ½ onion, chopped
• 1 stalk celery, chopped
• 2 carrots, diced
• ½ cup Nature’s Earthly Choice^™ Quinoa
• 1 cup hot water
• 1 bay leaf
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• ½ cup frozen green peas, thawed
• Salt to taste
• Ground black pepper to taste

Directions:

1. Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
2. Using a strainer, rinse Quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and Quinoa is tender.
3. Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

Ingredients:

• 1 ½ cups water
• ¾ cup Nature’s Earthly Choice^™ Quinoa
• 2 cups whole milk
• 2 ripe bananas
• 2 tablespoons white sugar
• Salt to taste
• ½ tablespoon butter
• ½ teaspoon vanilla extract

Directions:

1. Rinse and drain the Quinoa. Bring water and Quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat.
2. Blend together with milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth.
3. Pour the milk mixture into the saucepan with the Quinoa.
4. Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes.
5. Remove from the heat. Stir in the butter and vanilla and serve warm.

Ingredients:

• 1 cup chopped spring or sweet onion
• 1 tablespoon olive oil
• ½ teaspoon chopped fresh thyme
• 1 (9-ounce) package frozen artichoke hearts, thawed
• 1 cup fat-free, lower-sodium chicken broth
• ½ cup uncooked Nature’s Earthly Choice^™ Quinoa
• 1 cup chopped fresh parsley
• 5 teaspoons grated lemon rind
• 1 ½ tablespoons fresh lemon juice
• ¼ teaspoon kosher salt

Directions:

1. Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and Quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.
2. Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.

Ingredients:

• 2 tablespoons lime juice
• 3 cups cooked Nature’s Earthly Choice^™ Quinoa
• 1 tablespoon rice wine vinegar
• 4 scallions, thinly sliced
• 1 teaspoon minced ginger
• 1 small cucumber, halved, seeded and thinly sliced
• 1 teaspoon minced shallot
• ¼ cup cilantro, chopped
• 1 garlic clove, minced
• ½ cup cherry tomatoes cut in half
• pinch of cayenne
• pinch of salt
• 2 teaspoons sesame oil
• ¼ cup canola oil
• 2 tablespoons buttermilk

Directions:

1. In a small bowl, mix together the rice wine vinegar, lime juice, garlic, ginger, shallot, salt, cayenne, sesame oil, canola oil, and buttermilk.
2. In another bowl, toss together the cooked Quinoa, scallion, cucumber cherry tomato and cilantro with the dressing. Check seasoning & re-season, if necessary. Divide among 4 salad plates
3. Grilled shrimp or seafood makes this salad into an entree.

*The cooked Quinoa will keep for 3-4 days in the refrigerator*

Ingredients:

• 1 cup water
• ½ cup Nature’s Earthly Choice^™ Quinoa
• 4 cups vegetable broth
• ½ chopped onion
• ½ diced carrot
• Salt and pepper to taste
• 2 cups spinach, washed and chopped coarsely

Directions:

1. Rinse Quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil.
3. Stir in Quinoa, cover, reduce heat and simmer for 10 minutes.
4. Add broth, onion and carrot
5. Simmer for 15 minutes.
6. Stir in spinach, allow to wilt in soup
7. Salt and pepper to taste

Ingredients:

• 1 ¾ cups water
• 1 cup Nature’s Earthly Choice^™ Quinoa uncooked
• ½ cup coarsely chopped seeded tomato
• ½ cup chopped fresh mint or parsley
• ¼ cup raisins
• ¼ cup chopped cucumber
• ¼ cup fresh lemon juice
• 2 tablespoons chopped green onions
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons minced fresh onion
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Directions:

1. Combine water and Quinoa in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients.
4. Cover; let stand 1 hour. Serve chilled or at room temperature.

Ingredients:

• 1 tablespoon vegetable oil
• ⅔ cup Nature’s Earthly Choice^™ Quinoa
• 1 carrot, diced
• 1 stalk celery, diced
• ½ onion, finely chopped
• 3 ½ cups water
• 2 cloves garlic, crushed
• 2 (15 ounce) cans chicken broth
• 2 large tomatoes, finely chopped
• ¼ head cabbage, chopped
• ¼ cup chopped fresh parsley, for garnish
• Salt and pepper to taste
• ½ green bell pepper, seeded and chopped

Directions:

1. Heat the vegetable oil in a large pot on medium-high heat. Stir in the Quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a few minutes, until lightly browned, stirring frequently.
2. Pour in the chicken broth, water, tomatoes, and cabbage. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the Quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before serving.

Ingredients:

• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 1 ¾ cups uncooked Nature’s Earthly Choice^™ Quinoa
• 3 tablespoons finely chopped shallots
• 2 cups water
• ⅓ cup dry white wine
• ½ teaspoon salt
• 3 tablespoons fresh lemon juice
• ¼ teaspoon freshly ground pepper
• ½ cup dried sweet cherries, chopped
• ½ cup dry-roasted pistachios, chopped
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh parsley

Directions:

1. Rinse and drain Quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add Quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and Quinoa is tender. Remove from heat; set aside, and cool slightly.
2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add Quinoa, cherries, and remaining ingredients; toss gently to combine.

Ingredients:

• 2 cups fat-free, less-sodium vegetable broth
• 1 cup water
• ½ teaspoon salt, divided
• 1 ½ cups uncooked Nature’s Earthly Choice^™ Quinoa, rinsed
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon olive oil, divided
• ¼ teaspoon freshly ground black pepper, divided
• 3 cups thinly sliced leek (about 2 large)
• 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
• 1 ½ cups chopped red bell pepper
• ¼ cup dry white wine
• ½ cup coarsely chopped walnuts

Directions:

1. Combine broth, water, and ¼ teaspoon salt in a large saucepan; bring to a boil. Stir in Quinoa. Cover, reduce heat and simmer for 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 ½ teaspoon oil, and ⅛ teaspoon black pepper. Remove from heat; keep warm.
2. Heat remaining 1 ½ teaspoon oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in remaining ¼ teaspoon salt and ⅛ teaspoon black pepper. Place 1 cup Quinoa in each of 4 shallow bowls; top each with 1 ¼ cups vegetable mixture and 2 tablespoons walnuts.

Ingredients:

• 1 tablespoon olive oil
• ½ onion, chopped fine
• 1 teaspoon minced garlic
• 1 cup Nature’s Earthly Choice^™ Quinoa
• ½ cup white wine
• 1 ¾ cups chicken broth
• 2 teaspoons balsamic vinegar
• 1 teaspoon chopped fresh thyme
• 1 tablespoon olive oil
• 1 (8 ounce) package sliced mushrooms
• 4 teaspoons balsamic vinegar
• ¼ cup white wine
• ¼ cup chicken broth
• 1 teaspoon chopped fresh thyme
• Salt and pepper to taste
• 1 (10 ounce) bag washed spinach leaves
• ¼ cup crumbled goat cheese

Directions:

1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in Quinoa until well blended.
2. Pour in ½ cup white wine and cook, stirring, until absorbed by the Quinoa, about 30 seconds. Stir in 1 ¾ cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the Quinoa is tender, about 15 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, ¼ cup white wine, ¼ cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.
4. Once the Quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove Quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.

Ingredients:

• 1 whole garlic head
• 1 tablespoon olive oil
• 1 tablespoon finely chopped shallots
• ¼ teaspoon crushed red pepper
• ½ cup uncooked Nature’s Earthly Choice^™ Quinoa, rinsed and drained
• 1 tablespoon dry white wine
• 1 cup fat-free, less-sodium chicken broth
• ½ cup baby spinach leaves
• ⅓ cup chopped seeded tomato (1 small)
• 1 tablespoon shaved fresh Parmesan cheese
• ¼ teaspoon salt

Directions:

1. Preheat oven to 350°.
2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add Quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.

Ingredients:

• 1 cup Greek yogurt
• 1 apple (chopped)
• ¼ cup Nature’s Earthly Choice^™ Quinoa
• ½ tablespoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 tablespoon brown sugar

Directions:

1. Combine chopped apple, brown sugar, ¼ tablespoon cinnamon, ¼ teaspoon nutmeg and ¼ teaspoon salt in an oven safe dish. Roast apples until soft and caramelized, about 15-20 minutes.
2. Combine dry Quinoa with remaining cinnamon, nutmeg and salt. Cook according to directions.
3. When apples and Quinoa have cooled (not completely, but they shouldn’t be scalding) layer in a glass with Greek yogurt. If desired, mix yogurt with cinnamon and honey for topping.

Ingredients:

• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoon olive oil
• 28 oz. fat-free, low-sodium chicken
• 10 oz of diced tomatoes with green chili peppers
• 3 teaspoon cumin powder
• 2 teaspoons chili powder
• 1 teaspoon ground coriander
• 1 cup Nature’s Earthly Choice^™ Quinoa, rinsed and drained
• 4 plum tomatoes, seeded and chopped

Directions:

1. Heat olive oil over medium-high heat.
2. Saute onion & garlic until onion is slightly translucent and tender.
3. Stir in broth, water, canned tomatoes (including the liquid from the can), cumin, chili powder and coriander.
4. Gently stir in the rinsed Quinoa.
5. Bring mixture to a boil.
6. Reduce heat to low and cover.
7. Simmer for about 20-25 minutes or until Quinoa is tender.
8. Remove from heat, stir in fresh tomatoes.
9. If desired, you can garnish with chopped green onions, shredded cheese or low-fat sour cream.

Ingredients:

• 1 cup organic 1% low fat milk
• 1 cup water
• 1 cup organic Nature’s Earthly Choice^™ Quinoa
• 2 cups fresh blackberries, organic preferred
• ½ teaspoon ground cinnamon
• ⅓ cup chopped pecans, toasted
• 4 teaspoons organic agave nectar, such as Madhava brand

Directions:

1. Combine milk, water and Quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer for 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.