Quick and Easy Marinara Sauce (with a Turkey Meatball option)

2 - 4 tablespoon olive oil

1 medium onion, finely chopped

2 medium carrots, peeled and finely chopped

2 - 6 cloves garlic, finely chopped (or put thru a garlic press)

1 6 oz can organic tomato paste

1/2 cup red wine

2 14 oz cans organic diced tomatoes (fire-roasted is best)

1 tablespoon dried oregano

Red pepper flake (as much as you like)

Salt & pepper

Whole wheat penne pasta

Heat olive oil over medium heat in a dutch oven or large skillet, add onion and carrot and saute until vegetables are  slightly caramelized.  Lower the heat a bit and add the garlic, (I hope you feel free to add as much garlic as you want) stir and continue to saute for a few more minutes.  Add the tomato paste and continue to stir and saute for a few more minutes as all ingredients become incorporated and tomato paste starts to caramelize.  Add wine to deglaze the pan.  Stir and cook until bubbly.  Add diced tomatoes.  Add salt and pepper.  Cover and gently simmer, stir occasionally for at least 30 minutes, but if you have the time, cook the sauce for a few hours, the flavor will deepen the longer you let it simmer.  Adjust seasoning according to your taste.

Cook pasta in boiling, salted water.  Serve the sauce over pasta.

Options:

Add a 1/4 - 1/2 cup pesto

Add frozen artichoke hearts

Add kalamata olives, chopped

Top with parmesan or pecorino cheese, grated

Add sauteed chicken Italian sausage

Serve with meatballs (see below)

Turkey Meatballs

1 tablespoon olive oil

1/2 onion, finely chopped

2 tablespoon ground flaxmeal
4 tablespoon coconut milk

1 pound ground turkey

1/2 cup breadcrumbs

1/2 cup coconut milk

1 - 2 tablespoons Worcestshire sauce

3 tablespoon flat leaf parsley, finely chopped

Salt & pepper
red pepper flakes (optional)

Preheat oven to 400 degrees.  Saute onion in the olive oil.  Meanwhile, mix together flaxmeal and 4 tablespoon coconut milk and allow to set for a few minutes.  Add all of the ingredients (including the sauteed onion and the flaxmeal mixture) to the large bowl.   Mix thoroughly and form into about 12 balls.  Place balls on a rimmed baking sheet.  Bake for 20 - 25 minutes (the internal temperature of the meatballs should be about 160 degrees). 

Sour Cream Crumb Cake with Berries

I love rustic cakes such as the one below - to me a crumb cake does not have the fine texture of a yellow cake and usually has fruit or pureed vegetables (at least at our house) and, of course, includes a crumb topping.  And, its easy to slip whole grains into this sort of cake. 

If you do not need to make this gluten-free, substitute whole wheat pastry flour for the flour mix below (in this case, definitely leave out the xanthum gum).  Also, use eggs in place of the flax meal slurry.  But, honestly, once you start baking without eggs, you will wonder why the are so ubiquitous.  Especially in a cake like this, you will probably not miss the lift from the eggs.  The addition of the flax meal also brings some extra fiber and omega 3s.

Although agave is used in the cake itself, I like brown sugar in the topping.  Agave can probably be used in the topping, but the texture will be different.

Feel free to leave the xanthum gum out (or use less) - some folks are really bothered by it.  It does improve the texture of the cake and without it, the cake will tend to be a bit more crumbly - but it will still be good!

Flax seed slurry (substitute for 2 eggs)

4 tablespoons golden flax meal

6 tablespoons liquid (I use coconut milk)

Dry Ingredients:

350 gram whole grain gluten free baking mix (about 3 cups) - see below for the mix

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon xanthum gum (optional)

1 teaspoon cinnamon

Wet Ingredients:

1/2 cup coconut oil (melt before measuring) or olive oil

1 cup vegan sour cream

1/2 cup agave

2 teaspoons vanilla

1 1/2 - 2 cups mixed berries (can be frozen)

Topping:

4 tablespoons earth balance buttery stick

1/2 - 1 cup walnuts, chopped

1 teaspoon cinnamon

1/2 - 1 cup rolled oats

1/4 cup brown sugar

Oil a 13" x 9" glass baking pan or muffin pan.  Preheat over to 350 degrees.

Mix together flax meal and coconut milk and set aside.

Mix together ingredients for the topping and set aside.

Sift dry ingredients together in a small bowl.  In a larger bowl, mix wet ingredients together along with flax meal slurry (or 2 eggs).  Add dry ingredients to the wet mix and combine well.  Add half of the berries and mix (batter will be stiff).  If your batter is without eggs, taste the batter to make sure you like the level of sweetness - add more if you like.

Press batter into the 13" x 9" pan or spoon into muffin cups.  Add the remaining berries to the top of the cake (or muffins) and gently press into the cake.  Crumble topping over top.

Bake about 50 - 60 minutes for the 13" x 9" pan (if using frozen berries, baking will take a few minutes longer).  Bake 20 - 25 minutes for muffins.  Test with a toothpick - baking times always vary depending on your oven, the type of flours you have used, even the humidity on that particular day.

Options:

- substitute applesauce or mashed banana for the sour cream

- add finely chopped apple or pear instead of berries

- substitute honey or maple syrup for the agave (or about 3/4 cup brown sugar)

- add pumpkin or sweet potato puree instead the berries

- substitute chocolate chips for the berries (now we're talking…)

- add chopped nuts to the cake

- leave out the topping above and simply sprinkle the unbaked cake with a cinnamon/sugar mixture

- substitute the baking mix I used with a purchased mix (such as Pamela's or Bob's Red Mill)

Gluten-Free Baking Mix:

300 grams superfine brown rice flour

100 grams almond meal / flour

200 grams quinoa flour

100 grams corn flour (non-GMO)

150 grams tapioca flour

150 arrowroot

Yes, I used a scale here.  And it makes about double what you need for the coffee cake recipe (store the rest in the frig).  But you can approximate this mix by using with the following formula:

3 cups of gluten free baking mix = 2 cups gluten-free flour and 1 cup starch

2 cups of any of the following flours in combination (use at least 2 different flours):

Almond

Amaranth

Brown Rice

Buckwheat

Corn

Millet

Oat

Quinoa

Sorghum

1 cup of any one of the following (or in combination):

Arrowroot

Cornstarch

Potato Starch

Tapioca Flour

White Rice Flour

Experiment with different flours and have fun!  The above cake recipe is very forgiving and will turn out pretty good so matter what you do.  Well almost...

Twice Baked Sweet Potatoes

Double this recipe and have fabulous left-overs.  We even eat these for sometimes for breakfast.  Note for the super-organized: bake the sweet potatoes the night before when you have something else in the oven.

I shared a link to this recipe Allergy Friendly Friday at Cybele Pascal's blog.

4 medium-large red garnet yams (sweet potatoes)
1 large onion, chopped
1 tablespoon olive oil

1 cup black beans
1/4 - 1/2 cup vegan sour cream
handful of cilantro, chopped roughly
chipotle hot sauce to taste
sharp cheddar cheese (optional)

Pierce yams in several places with a fork.  Bake in a 350 degree oven until pierced easily with a fork (usually 45 - 60 minutes, depending on the size of your sweet potatoes). 

Meanwhile, heat olive oil  in a skillet, add onions and cook slowly, stirring occasionally until onion are caramelized.

Allow yams to cool enough to handle.  Slice in half length-wise and scoop out the flesh leaving a shell about 1/4 inch thick.  Mash the pulp a bit and stir in black beans, sour cream, cilantro, and hot sauce.  Mix well.  Fill the shells with the mixture.  Top with cheese in desired (if you use very sharp cheddar, you can use very little and still have great that great cheddar taste).

Return to the oven until hot and tops are golden brown. 

Options:

- obviously real sour cream can be used

- omit the cheese for a vegan option

- add steamed broccoli chopped very small to the filling mix

- substitute chickpeas, parsley, and curry powder, for the black beans, cilantro, and hot sauce

- use your imagination!

Peanut Noodle Salad

I used broccoli and cabbage in this version, but you can use any of your favorite in-season vegetables.  You can make the peanut sauce mild, or as spicy as you like.  Add more or less noodles, add more or less veggies - depending on what you like.

Can't eat peanuts?  Try cashew or almond butter, or tahini.

Don't like tofu?  Leave it out, or substitute grilled chicken breast.

This makes a lot - but it's just the sort of thing we love to have for lunch the next day.

8 - 12 ounce soba noodles (or brown rice noodles)

1 bunch broccoli, cut into 1/2-inch segments

3/4 cup creamy peanut butter

1/4 cup brown rice vinegar

2 cloves garlic, crushed and chopped

1 tablespoon ginger, grated very finely (use a microplane)

1 - 2 tablespoons toasted sesame oil

big pinch of crushed red pepper flakes, asian hot sauce

Pinch of salt (optional)

1/4-1/2 cup hot water

1 small bunch of spring onions or scallions, thinly sliced

1/2 cup daikon radish, diced

1/2 small head napa cabbage

1/2 small head red cabbage

12 ounces extra-firm (organic) tofu, cut into small cubes (feel free to heat the tofu in a skillet if you like, but cold is good too)

Big a large pot of water to a boil. Boil the noodles per package instructions.  In the last few minutes or so of cooking toss in the broccoli. Drain noodles and broccoli, run under cold water for about a minute to stop cooking, and set aside. 

Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, ginger, sesame oil, red pepper flakes. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit of salt and/or more red pepper flakes, and/or more sesame oil.

Gently toss the noodles, veggies, and tofu with a couple big spoonfuls of the dressing.  Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use (such as a dip for veggies).

Hummus, Turkish Style

Hummus is commonly made with some yogurt in Turkey, which makes it light and ethereal.  I have made this for years with cow's milk yogurt, then last year when we stopped eating cow's milk, I made this with goat's milk yogurt - now that we are trying to cut out animal products where we can - I tried this with coconut yogurt and its delicious.  I think the coconut adds just a hint of sweetness.

I love this just spread on whole wheat pitas torn into pieces.  It is wonderful as a spread for sandwiches (try roasted eggplant and tomato). 

Its a fabulous dip for crisp veggies or pita chips (a recipe for Toasted Pita Chips is included below).  David dips organic blue corn chips into hummus.

1/2 pound dried chickpeas (or 2 cups canned chickpeas, rinsed with cold water)
2  garlic cloves, chopped (add more if you love garlic)

we like alot of garlic!

juice of 1/2 lemon   
2 tablespoon extra virgin olive oil
1/4 cup tahini
1 teaspoon ground cumin
1/2 cup coconut plain yogurt (or any kind of plain yogurt)
1/2 - 1 teaspoon salt
handful of flat-leaf parsley or chopped green onion
paprika to sprinkle on top


Soak the chickpeas overnight in a quart of water.  The next day, drain the beans and combine in a large pot with a fresh quart of water.  Bring to a boil, reduce heat, and simmer, coverd for about 2 hours until beans are tender.

Drain the beans and puree (in a food processor or powerful blender) along with garlic, lemon, olive oil, tahini, cumin, yogurt, and salt.  Have a taste and adjust to the way you like it - add more of anything.  Remove from food processor into a serving bowl, sprinkle paprika on top.

Will easily store 5 days in the frig.

Options:
- leave out the yogurt if you like a more traditional texture
- substitute lime juice instead of lemon
- add a couple of chipotle peppers in adobo sauce with beans etc. in the food processor
- cut down on the added oil by using some of the bean cooking liquid instead
- add toasted sesame oil in place of some or all of the olive oil
- add your favorite spice, cinnamon, cardamom, ...
- substitue cashew butter in place of tahini (or almond or peanut butter)
- try this with black beans instead of chickpeas (yum!)
- add several handfuls of fresh spinach to the food processor for a beautiful green hummus

Toasted Pita Chips
Preheat oven to 450 degrees.  cut 4 whole wheat pitas into 4 triangles each.  Separate each triangle into 2 halves at the fold.  Arrange, rough side up, on a baking sheet.  Spritz lightly with olive oil cooking spray or brush lightly with olive oil.  Bake until crisp, about 8 - 10 minutes.

Masoor Dal (Red Lentil)

Dal is thick Indian stew made with lentils.   Lentils cook very quickly and are high in protein, dietary fiber, iron, and other trace minerals.  Turmeric, although not adding much to the taste, adds a wonderful color and is an excellent anti-inflammatory.  The black mustard seeds add to the look of the dish and also an interesting, subtle crunch.  Blooming the spices in hot oil is an important step which brings out all the flavor of the spices, so don't skip it. 

Note: if you can't remember the last time you used your spices, they may be stale.  It's important to always use fresh spices for the best flavor.

2 tablespoons virgin coconut oil (or extra virgin olive oil)

2 teaspoons black mustard seeds
1 onion, finely diced
5 – 6 large garlic cloves, minced (or pressed thru a garlic press)
2 teaspoons turmeric
2 teaspoons ground cumin
red pepper flakes, to taste
2 ½ cups red lentils, rinsed and drained
6 cups filtered water
1 can coconut milk (full-fat)
1 14 oz can diced tomatoes, drained (or 2 cups chopped tomatoes)
Salt to taste
Handful cilantro, chopped roughly

In a large dutch oven (or soup pot)heat coconut oil over medium heat, add the mustard seeds and sauté until the seeds begin to ‘pop’.  Add onion immediately and sauté a about 5 minutes, until soft.  Add chopped garlic and sauté a few more minutes.

Add spices (turmeric, cumin, and red pepper flake).  And sauté a few more minutes.  Turn the heat down if necessary (be careful the spices do not burn). 

Add red lentils, water, coconut milk, and chopped tomatoes.  Stir to incorporate (the lentils tend to clump together somewhat).  Turn heat up to high and bring to a boil.  Turn heat down again and let simmer for about 30 minutes (until lentils are very soft when completely cooked).  Add salt to taste (I add about 2 teaspoons).  Add cilantro just before serving.

Options:

- add more (or less) garlic
- add ginger
- add veggies such as carrot, sweet potatoes, cauliflower with the spices
- add other spices, such as cardamom, cinnamon, garam masala, or your favorite curry powder
- add unsweetened, flaked coconut (this might sound strange, but adds an interesting texture and coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system)
- serve over brown basmati rice
- serve with naan or roti (or any whole grain flat bread)
- if you cannot find red lentils, use any kind of lentil (although red lentils are pretty!)

(adapted from the Whole Life Nutrition Cookbook)

Thai Rice Noodle Salad

It's always nice to have an easy healthy dish that can go either way, with meat and without meat.  I started making this salad last summer and fell in love with it; it’s so easy, I can nearly make it in my sleep.  I never had used rice noodles before, but started experimenting with them when we had to keep gluten to a minimum.  And, I love them!  It is preferable to use brown rice noodles, but they are not available everywhere (yet).  You can make this with any combination of greens you have on hand. 

Salad:

1 package Pad Thai style brown rice noodles
1/2 head napa cabbage, chopped
1/2 head red cabbage, chipped
1 english cucumber, quarted length-wise and then sliced
1 cup chopped daikon radish
1 bunch cilantro, roughly chopped
1 bunch dandelion greens, chopped

Dressing:

2 tablespoons extra virgin olive oil
1 tablespoon toasted sesame oil
1 tablespoon wheat-free tamari
1 teaspoon agave
1 - 2 teaspoons brown rice vinegar
1 teaspoon ume plum vinegar
red pepper flakes, sambal, or Chinese hot chili sauce (Sriacha)
1 teaspoon fresh ginger, grated using a microplane (or fine holes of a box grater)

Bring a large dutch oven (or other large pot) full of water to a boil and shut off the heat.  Immediately drop in the rice noodles and stir to prevent the noodles sticking on the bottom.  Let sit in the hot water for about 5 - 6 minutes, stirring every few minutes.  Taste the noodles for doneness by eating one - should be al dente.  When done, pour into a large colander and rinse very well with cold tap water. 

Meanwhile, dump all of the chopped greens and veggies into a very large bowl.  In a small bowl or measuring cup, whisk together the ingredients for the dressing.  If you don’t have ume plum vinegar, just use all brown rice vinegar, but try to find the ume plum – it adds a special brightness to the dressing.  Taste the dressing and adjust to your taste.

Add the cooled, rinsed noodles and the dressing to the greens and veggies.  Mix together and let the salad sit for at least 30 minutes to soften the veggies and greens.   If desired, serve salad with sliced chicken breast, pork loin (below), or cooked shrimp as an option.

Additional Ideas:

- flat leaf parsley instead of cilantro
- substitute celery and / or red radishes and/or red pepper for the daikon
- dandelion greens are difficult to fine in some areas - but they are so healthy (a great tonic for the liver) that it's worth the effort to find
- substitute chard and / or spinach for the greens listed in the recipe
- if you don't want any spiciness leave out the red pepper flake and add some freshly ground black pepper

Meat Option:

Marinate 2 -4 boneless, skinless chicken breast or 2 pork tenderloin in the following:
1/4 cup olive oil
1/3 cup honey
2 tablespoons hot chili sauce (Sriaccha) or sambal (optional)

Marinate for 1 hour at room temperature or a few hours in the refrigerator.

Remove meat from the marinade, grill or broil until done.

Thai Coconut Soup w/ Tofu

2 - 4 cups asian vegetable stock (see below)

1 (14 oz) can of full-fat coconut milk

1 - 2 tablespoons tamari

1 - 2 tablespoons Chinese chili paste (or hot sauce) - to taste

2 - 4 carrots finely chopped

1 - 2 cups sliced shitake mushrooms

1 bunch of cilantro, chopped

6 stalks celery hearts, chopped

2 - 3 cups of bok choy, chopped (leaves included)

8 oz extra-firm tofu, cubed

salt to taste

In a medium stockpot, combine stock, coconut milk, tamari, chili paste, carrots, and mushrooms.  Simmer until vegetables are tender crisp. 

A few minutes before serving add remaining ingredients.

Options:

- add a few tablespoons lime juice for Hot & Sour Soup. 

- replace tofu with cooked (left over) chicken breast or pork tenderloin.

- dizzle with a bit of toasted sesame oil

- replace these veggies with your favorites

(if using vegetable stock, add ginger and lemongrass)

Asian Soup Stock

10 - 12 cups water

1 large onion, skins left on and cut into chunks

1 head garlic, cut in half crosswise

2 inch piece of ginger, sliced

3 - 6 stalks of celery, chopped roughly

2 carrots, chopped roughly

1 - 2 oz dried mushrooms

One 4-inch piece kombu

Couple stalks lemongrass, chopped

1 -2 teaspoons red pepper flakes

1 - 2 teaspoons salt

Place all ingredients into a large stockpot.  Bring to a boil, cover, and reduce heat to low.  Simmer for 3 hours or more.

Strain stock and discard solids.  Stock can be frozen for later use or stored in glass quart jars in the frig for 5 - 7 days.

Squash Cake

Not a very romantic sounding cake - but the flavor is wonderful.  The squash lends a mysterious something that can't quite be identified.  I've written the recipe as a gluten-free, egg-free, and dairy-free, but the cake can also be made with all-purpose flour, eggs, and butter.  Coconut oil and agave can be expensive but well worth the price as they are so much healthier then the alternative.  The use of agave gives gives a great deal of moisture to the cake.  Lastly, there is a choice of two toppings - or the cake can go naked.  This batter would be wonderful as muffins, add golden raisins or dried cranberries.

I shared a link to this recipe at with Slightly Indulgent Tuesdays at the blog Simply Sugar and Gluten Free and Allergy Friendly Friday at Cybele Pascal's blog.

Note: This recipe uses the following gluten-free flour mix (mix together and store in fridge):

1 1/4 cup superfine brown rice flour

1 1/4 cup white rice flour

1 C. tapioca flour

1 C. sweet rice flour (also known as Mochiko, often on the Asian isle)

2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture of your choice, if it does not contain xanthum gum, add 1/4 tsp. xanthan gum per cup of gluten-free flour.) 

4 tablespoons flax meal

6 tablespoons full fat coconut milk (or other non-dairy milk, or water)

2 cups of the above gluten-free flour mix or (2 cups whole wheat pastry flour)

1/2 cup quinoa flour

1/2 cup corn flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon (or cardamom or a mixture of both)

1/2 cup olive oil

1/2 cup coconut oil (melt before measuring)

3/4 cup agave

1/2 cup maple syrup

2 cups cooked squash (about 1 acorn squash) - can also use pumpkin or sweet potato

ground flax meal slurry (or 2 eggs)

1 teaspoon vanilla

1 cup chopped walnuts (optional)

Streusel Topping

4 tablespoons melted earth balance buttery stick (or unsalted butter)

1/4 cup brown sugar

1/2 - 3/4 cup pumpkin seeds (or chopped nut such as walnuts or pecans)

1/4 cup gluten-free flour (millet, sorghum, brown rice, etc)

1/2 teaspoon cinnamon

Maple Glaze

2 Tablespoons earth balance buttery stick (or unsalted butter)

1/4 cup maple syrup

1 cup icing sugar (confectioners')

Note: to cook the acorn squash: cut in half lengthwise and scoop out seeds.  Cook cut side down on a non-stick baking sheet (or a baking sheet lined with a silpat) at 350 degrees for about an hour until a fork penetrates the flesh of the squash very easily.  When cool, scoop out the squash out of the shell with a spoon.

Preheat oven to 350 degrees.  Oil a 10" x 8" pan or a 13" x 9" - I always use glass or ceramic pans.

Mix together ingredients for Streusel topping in a small bowl (if using).

If going egg-free: mix together flax meal and coconut milk in a small bowl to make a slurry and let sit for a few minutes.

Whisk together dry ingredients in a medium bowl.  Mix together oils, agave, maple syrup, cooked squash, flax meal slurry (or eggs), and  vanilla with a hand-held mixer.  Fold wet and dry ingredients together and add walnuts. 

Pour into prepared pan and if using the Streusel, crumble the topping over the batter.  Bake for 45 - 50 minutes (if using a 13" x 9" pan, adjust cooking time down a bit).  Check for doneness with a toothpick, a few moist crumbs will adhere to the toothpick when done.  The cake will be be moist and a bit delicate, let cool for at least an hour before cutting.

If using Maple Glaze: melt butter and maple syrup in a small saucepan.  Whisk in sugar until smooth, pour over hot cake. 

Options:

- 1 stick of softened butter can be subsistuted for the oils. 

- 2 eggs can be subsistuted for the flax meal slurry.

- other alternative whole grain flours can be substituted for the corn and quinoa flours -  such as whole wheat, buckwheat, teff, etc.
- substitue 1/2 - 3/4 cup gluten-free rolled oats for an equal amount of flour

Chipotle-Maple Glazed Butternut Squash

About a year ago, my partner, was told that he had several food sensitivities: eggs, dairy, gluten were the primary issues.  Since then, I've changed that way I cook a great deal.  And, its been so much fun, like figuring out a mystery - how to make muffins w/out eggs or wheat (for example).  I've educated myself about these issues largely by reading a great deal and talking with friends who have similar food issues.  There is so much wonderful writing about food on the web - does anyone really need another blog?  Why not, just for fun?

So here's what we had for supper last night:

Chipotle-Maple Glazed Butternut Squash

1 large butternut squash, peeled and chopped into bite-sized pieces

1/4 cup olive oil

1/4 cup maple syrup or honey

2 tablespoons chili-garlic sauce or 1 - 2 chopped chipotle peppers and adobo sauce (use more or less, depending on your taste) or any hot sauce that you like

Preheat oven to 400 degrees.  Mix together all above ingredients so that the squash pieces are coated.  Bake on a non-stick pan or silpat for 45 - 60 minutes.  Part way thru cooking, turn pieces over with a spatula.

(Note: if you love spicy food, dump a can of chipotle peppers in adobo sauce in the blender and whiz it up for 30 seconds or so.  Pour into a glass container, store in the frig and you've got an easy way to add punch to anything (salad dressings, curry's, beans, pasta dishes).  If you're not familiar with these peppers use just a bit at first - you may find yourself adding more and more as you find out how much your love it!)

The squash by itself was so luscious - but I decided to add it to the quinoa I had also planned to cook.

Quinoa Pilaf

1 cup quinoa

1 1/2 cups water

1 bunch of green onions

2 cups purple kale, chopped

1 bunch cilantro, chopped

A few drizzles of extra virgin olive oil

1 recipe Chipotle - Maple Glazed Butternut Squash

Salt & pepper to taste

Rinse quinoa in cold water, place in saucepan with water.  Bring to a boil, turn heat to low and simmer for about 15 minutes until all water is absorbed.  Fluff grains with a fork and mix cooked quinoa with all other ingredients.  The greens will wilt just enough when mixed with the hot quinoa.

The kale and cilantro can be changed up depending on your taste, this is just what I had in the frig.  Any greens and any herbs would work beautifully (such as spinach, watercress, flat leaf parsley, etc.).