Quinoa Pasta Salad

2 cups Quinoa pasta
1 package grape tomatoes
2 cups broccoli florets
1/4 cup fresh Parmesan cheese
Approximately 1/2 cup of Italian dressing

Cook Quinoa pasta according to package directions
Rinse and drain pasta
Cut bottom off of broccoli florets to create smaller pieces (Do not cook)
If you prefer you can chop grape tomatoes in smaller pieces or leave as is.
Add tomatoes and broccoli to pasta
Mix in Italian dressing to taste

Refrigerate 1 to 2 hours until cold. Sits well over night
Add Parmesan to taste
Mix salad as dressing will settle before serving.

You can add tortellini for a main course salad
You can add sweet peppers, olives, and jalapenos for a spicy kick
 You can substitute and vinaigrette dressing for Italian dressing.

Asian Quinoa Salad

1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper chopped
1/2 cup shredded carrots
1 cup diced cucumber

Dressing:
1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and pepper to taste

Add water, quinoa and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bow and add the cabbage, edamame, red pepper, carrots, and cucumber, set aside.

In a small bowl whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt and pepper.

Pour the dressing over the quinoa salad and stir to combine. Serve at room temperature or chilled

Mean Green Juice

1 cucumber
4 celery stalks
2 apples
6-8 leaves kale (Australian tuscan cabbage)
1/2 lemon
1 tablespoon ginger

Wash all produce well. Peel the lemon (optional). Juice in a juicer, pour over ice and enjoy.

Chocolate Cranberry Energy Bites

2/3 cup natural peanut butter
1/2 cup honey
1 1/2 teaspoons vanilla
1 cup rolled oats
1 cup unsweetened coconut flakes
1/4 cup cocoa powder
1/2 cup sliced almons
1/2 cup dried cranberries
1/2 cup mini chocolate chips

Mix peanut butter, honey and vanilla in a medium bowl. Add remaining ingredients and mix together until even combined. Refrigerate for 30 minutes. Press and form mixture into 1-2 inch balls. Store in airtight container in the fridge for up to a week.

Sassy Water

2 liters water (about 8 1/2 cups)
1 teaspoon freshly grated ginger
1 medium cucumber peeled and thinly sliced
1 medium lemon thinly sliced
12 small spearmint leaves

Combine all ingredients in a large picture and let flavors blend overnight.

Quinoa Breakfast Drink

Makes about 4 one cup servings

1/2 cup Quinoa (thoroughly rinsed before)
3 cups Water
2 cinnamon sticks
3 cloves
2 Apples peeled and cut

Combine all ingredients in pot and bring to a boil. Then cover and simmer on Med-Low for 20 minutes. Once finished take cinnamon sticks and cloves out. Put the rest in a blender and blend for a minute or so. At this point you can add sugar to the desired taste. Blend sugar in, then serve. Can be served hot or cold. You can get creative and add other types of fruit of your choice.

Lemon Strawberry Punch

 Empty into bowl:

3 cans (6 oz. each) frozen lemonade concentrate and water called for

Stir in:

1 package (10 oz.) strawberries, thawed.

Just before serving add:

1 quart ginger ale, chilled

1 small tray ice

Makes about one gallon