Ingredients:

• ¼ cup plus 2 tablespoons vegetable oil
• 1 red pepper, cut into ½-inch cubes (about ¾ cup)
• 2 carrots, peeled and cut into ½-inch cubes (about ¾ cup)
• 1 small onion, minced
• 1 garlic clove, minced
• 3 cups cooked Nature’s Earthly Choice^™ Tri-color Quinoa
• 1 egg
• 2 scallions, minced
• 2 tablespoons lemon juice
• ½ cup plus 2 teaspoons matzah meal

Directions:

1. 1. Heat 2 tablespoons vegetable oil in 12-inch skillet over medium heat until shimmering. Add red pepper, carrots and onion, and cook, stirring occasionally, until vegetables are browned and soft, about 10 minutes. Season with salt and pepper. Add garlic and cook, stirring constantly, until aromatic, about 30 seconds.
   2. Transfer vegetables to medium bowl. Add quinoa, egg, scallions, lemon juice and 2 teaspoons matzah meal. Stir until combined.
   3. Using ¼-cup measure, scoop out 10 cakes and form them into 2.5- to 3-inch patties. Place on sheet pan and refrigerate for 30 minutes. Meanwhile, spread matzah meal in shallow dinner plate and season with ½ teaspoon salt and ¼ teaspoon pepper. Whisk to combine.
   4. After 30 minutes, heat ¼ cup vegetable oil in 12-inch skillet over medium heat until shimmering. Roll one patty in matzah meal until fully coated. Let excess fall back into plate. Repeat with remaining patties. Carefully place five patties in pan and cook until golden brown, about 5 minutes. Flip and cook until second side is golden brown, about 3 more minutes. Transfer to paper towel-lined plate. Repeat with remaining patties. Serve immediately.

Sauce
Mix ¼ cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice and 1 minced garlic clove.

Ingredients:

Mango Quinoa Salad

• ½ cup Nature’s Earthly Choice^™ Tri-Color Quinoa
• 1 cup broth or water
• 1 mango, diced
• 15 ounces black beans or chickpeas
• 1 small tomato, diced
• ½ cup fresh cilantro, chopped
• Salt and pepper, to taste

Chili Lime Dressing

• Juice from 1 lime
• ½ teaspoon chili powder
• 2 teaspoons maple syrup
• 1 tablespoon apple cider vinegar
• 4 tablespoons olive oil

Directions:

1. Whisk the dressing ingredients together. Pour into an air-tight container. Chill for 20 minutes.
2. In a small pot, combine the quinoa and liquid. Bring to a boil then reduce to a simmer. Cook for 15 to 20 minutes, or until quinoa is tender. Fluff and let cool.
3. In a large bowl, toss the quinoa, mango, beans, tomato, cilantro, salt, and pepper. Drizzle with chili lime dressing.

Ingredients:

• ¾ cup Nature’s Earthly Choice^™ Tri-Color Quinoa
• 1 ½ cup water
• ⅓ cup pumpkin puree
• 1 cup oats
• ½ cup nut butter
• ¼ cup maple syrup
• 2 tablespoons coconut sugar
• 2 to 3 teaspoons pumpkin spice
• ½ cup mini chocolate chips

Directions:

1. In a small pot, combine the quinoa and water. Bring to a boil then reduce to a simmer. Cook for 15 to 20 minutes, or until quinoa is tender. Fluff and let cool.
2. In a large bowl, combine the quinoa, pumpkin, oats, nut butter, maple syrup, coconut sugar, and pumpkin spice. Stir until the ingredients clump together. If the mixture is too wet, slowly add more oats. Fold in the chocolate chips.
3. Roll into bite-sized balls. Chill for 4 to 6 hours or overnight.

Ingredients:

• ½ cup Nature’s Earthly Choice^™ Tri-Color Quinoa
• 1 cup broth or water
• ½ small yellow onion, diced
• 1 cup lentils, cooked
• 3 teaspoons minced garlic
• 3 tablespoons taco seasoning
• 3 tablespoons nutritional yeast
• 2 tablespoons tomato paste
• Oil

Directions:

1. In a small pot, combine the quinoa and liquid. Bring to a boil then reduce to a simmer. Cook for 15 to 20 minutes, or until quinoa is tender.
2. In a large skillet, warm 1 tablespoon of oil. Cook the onions for 5 to 7 minutes, or until tender. Add the quinoa, lentils, garlic, taco seasoning, nutritional yeast, and tomato paste.
3. Cook until slightly browned, tossing well, adding oil as needed. (Optional: Add a splash of hot sauce and/or liquid smoke.) Serve with tortillas and your favorite taco toppings.

Ingredients:

• 2 cups butternut squash, diced
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• Oil
• 1 cup Nature’s Earthly Choice^™ Tri-Color Quinoa
• 2 cups broth or water
• 2 cups baby kale, chopped
• ½ cup walnuts or almonds, roughly chopped
• ½ cup dried cranberries

Directions:

1. Preheat oven to 400°F. In a large bowl, toss the butternut squash with oil, salt, pepper, rosemary, and sage. Transfer to a baking sheet. Roast for 30 minutes or until golden brown, tossing once halfway.
2. In a small pot, combine the quinoa and liquid. Bring to a boil then reduce to a simmer. Cook for 15 to 20 minutes, or until quinoa is tender. Remove from the heat, add kale on top, and cover the pot until the kale wilts slightly.
3. Combine the squash, quinoa, kale, nuts, and dried cranberries in a large bowl.

Ingredients:

• 1 tablespoon olive oil
• ½ medium yellow onion, diced
• ½ bell pepper, deseeded and diced
• 1 tablespoon minced garlic
• 1 cup Nature’s Earthly Choice^™ Tri-Color Quinoa
• 1 cup broth or water
• 1 cup tomato sauce
• 2 to 3 tablespoons taco seasoning
• Salt and pepper, to taste

Directions:

1. Warm the oil in a small pot. Cook the onions and bell peppers for 5 to 7 minutes, or until tender. Add the minced garlic and cook for 30 seconds. Season with salt and pepper.
2. Add liquid, tomato sauce, taco seasoning, and quinoa. Bring to a boil then reduce to a simmer. Cook for 15 to 20 minutes, or until quinoa is tender and most of the liquid is absorbed.