Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
Author: Dr. John McDougall
Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Author: Anna Stockwell
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
Author: Dr. Mao Shing Ni
Author: Nava Atlas
Author: Alexandra Jamieson
Author: Jessica Harlan
Author: Liza Schoenfein
Author: Lillian Chou
Author: Jessica Harlan
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Author: Donna Hay
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Quinoa-either red, black, or white-adds body and heartiness to a warming bowl of tomato-basil soup. The quinoa-Parmesan wafers served on the side add a nice bit of crunch, but also make a lovely cocktail...
Author: Donna Hay
Author: Marc Murphy
This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed...
Author: Candice Kumai
Author: María Del Mar Sacasa
Author: Alicia Silverstone
Author: Candice Kumai
Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described...
Author: Heidi Swanson
Author: Alison Roman
Author: María Del Mar Sacasa
Author: Soa Davies
Author: Rebecca Jurkevich
Author: Louisa Shafia
Author: Jenny Rosenstrach
Author: Mollie Katzen
Apples, blueberries, and almonds make this breakfast pseudo-grain bowl filling, satisfying, healthy.
Author: Joel Fuhrman, M.D.
Breakfast bowls are the new green juice: they've become an in-demand menu item for the post-yoga, post-spin class set, despite some eyebrow raising prices for what boils down to a pretty simple breakfast....
Author: Rocco DiSpirito
Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.
Author: Chris Morocco