Servings: 4

Ingredients:

Salad

• 1 cup quinoa (dry)
• 1 1/2 cup water
• 1 bunch of asparagus, chopped into 1-inch pieces
• 2 cups shelled fresh English peas ( available at Trader Joes) or substitute shelled edamame, radishes, cucumber, snow peas, or even spring greens.
• 3 scallions – thinly sliced at a diagonal
• 1/2 cup fresh dill ( 2 x .5 ounces packages) chopped ( or sub-Italian parsley)
• 1/2 cup Italian parsley, more to taste.
• 1/4 cup sliced or slivered almonds, toasted ( optional, or sub other nut or seed)
• A pinch of salt

Dressing

• 1/3 cup olive oil
• 1/3 cup fresh lemon juice ( 1-2 lemons)
• Zest from 1 lemon
• 1/2–1 teaspoon kosher salt
• pepper to taste
• Optional garnishes: crumbled goat cheese or feta, sliced avocado, sunflower sprouts or pea shoots, flower petals- chive blossoms are nice.

Method:

• Rinse the quinoa and place it in a pot with water and a pinch of salt. Bring to a boil, cover, lower heat, and allow it to simmer on low heat for 12-15 minutes. Turn off the heat, and let sit covered for 5 -10 minutes, then uncover, fluff with a fork, and let it cool.
• While the quinoa is cooking, blanch the peas and asparagus in salted boiling water for just a few minutes, until bright and tender. Rinse under cold water.
• Place the cooled quinoa and blanched veggies in a bowl. Add the scallions, dill, and almonds and give a toss. Add the oil, lemon zest and lemon juice and salt, pepper and stir again.
• Taste, adjust salt and lemon, adding more if you like. If you are making this ahead, be sure to taste before serving as flavors will mellow – so I’ll usually add a little more salt and lemon.
• Serve with optional avocado, feta, goat cheese, and sunflower sprouts.

Source: Feasting at Home

Servings: 4

Ingredients:

• 2 tsp Olive oil
• 2 leeks, white portions chopped & green discarded
• 2 garlic cloves, minced
• 2 tsp ground cumin
• 8 cups chicken broth
• 3 cups white beans
• 2 dried bay leaves
• 1/2 cup whole-wheat couscous
• 2 cups fresh spinach
• Salt and pepper, to taste

Method: 

• Heat oil in a large pot. Add leeks and garlic, and sauté until tender. Stir in cumin, broth, white beans & bay leaves. Over high heat, bring to a boil.
• Add couscous. Simmer & cover for 5 minutes. Discard bay leaves, add spinach & cook until wilted. Season with salt and pepper.

Source: Bitememore

Servings: 2

Ingredients:

• 3/4 cup fat-free milk
• 3/4 cup 0% fat vanilla frozen yogurt or Halo Top ice cream
• 1/3 cup sliced avocado
• 1 tbsp raw sugar or a few drops Nu Naturals Stevia
• 1/4 tsp mint extract, not Peppermint
• 1 cup crushed ice

Method

• Pour the milk, frozen yogurt, avocado, sugar, mint extract, and ice into your blender.
• Blend for 3-4 minutes until the mixture is thick and icy.
• Pour into two glasses and serve with a straw. Serve immediately.

Source: Skinnytaste