• Triciar on April 19, 2012

  Also an ebook for kindle

Notes about Recipes in this book

• Blueberry flax hot cereal

  • Astrid5555 on September 29, 2013

    Really enjoyed this wholesome breakfast. Quick and easy, nice change to my normal breakfast routine. Would leave out the maple syrup next time, sweet enough on its own from the blueberries. Added some ground cinnamon.

• Quinoa tabbouleh

  • treay on May 07, 2026

    Last night's dinner was totally different than what I had planned. I found the pork cutlets in the freezer and decided they had to be eaten. I also had some frozen quinoa, so thought I could make a salad to go with it. The tabbouleh had other veggies added to it to compensate I didn't have enough tomatoes. Delicious!

• Bocconcini and oregano salad

  • Breadcrumbs on August 14, 2012

    p. 47 I’ve had this book for a while now but this is the first time I’ve actually prepared a recipe from it. Though this sounds fairly standard, what really elevated the dish was the dressing and I think the Dijon/balsamic combo was especially good. This received rave reviews all around and I’ve already made a second batch for lunches this week. An excellent salad! Photos here: http://chowhound.chow.com/topics/861003#7524099

• Pomegranate, almond, and feta salad

  • Mtbike5280 on July 11, 2024

    So good that I made it twice in the same week. Great flavors and the dressing is a winner. Super healthy and delicious

• Quinoa bean salad

  • trudys_person on September 29, 2019

    Good variation on a three bean salad. Added a tablespoon of sugar to balance the vinegar, the second time I made it. And I used quick pickled red onions instead of raw onions.

• Quinoa chickpea salad

  • trudys_person on March 28, 2016

    This was a nice salad, but not outstanding. I found that the quinoa did not soak up all the liquid (vegetable stock), so I drained it in a strainer before continuing. I think it needed a bit of vinaigrette, to actually be a salad, and not a side dish. I added 1-2 tbsp each of grapeseed oil and white wine vinegar. I think it could use some more parsley to brighten up the flavours.

  • Mtbike5280 on July 11, 2024

    It's delicious and keeps you feeling full all afternoon. I ate this as a lunch salad and enjoyed it.

• Black bean soup

  • Laura on June 08, 2013

    Pg. 59. Black bean soup? How about black bean and quinoa side dish? The broth completely disappeared and we were left with a quinoa/bean dish with absolutely no moisture. On its own it was tasteless; adding the tortilla chips, cheddar and sour cream boosted it beyond 'toss it in the trash,' but not by much.

• Hearty beans and greens stew

  • Laura on January 15, 2013

    Pg. 75. You have to love how healthy this is. Flavor-- not so much. Full disclosure: I made this vegetarian by using homemade vegetable broth and omitting the rotisserie chicken. I upped the quantities of beans to compensate for the missing chicken. Kept everything else the same. Reading the recipe, I was fearful that there would be no flavor -- the only seasoning is a bay leaf, a little dried oregano and salt & pepper. I finally resorted to squirting a little smoked chipotle tabasco sauce on my serving. If I were ever to make this again I would seriously tweak the seasonings.

• Chicken broccoli casserole

  • Mtbike5280 on July 11, 2024

    I was a little surprised at how much I liked this. There was a lot of the sour cream mixture on the top, but it blended well with all the other ingredients when I served it. I also reduced the amount of cheese I put on top because it did not need a full cup's worth.

• Quinoa-stuffed chicken breasts

  • Toppermom on September 19, 2012

    Pg 87 This is a very tasty dish and easy to prepare. The flavors are excellent but the presentation is a bit bland. The sauce is essentially colorless and the skinless chicken breasts do not brown, so the dish needs some color on the plate. I served it with grilled asparagus and a salad. Will definitely make it again.

• Thai cashew chicken and broccoli on quinoa

  • swegener on January 30, 2015

    the stir fry was good--but I preferred it without the quinoa. I'm not a huge starch person, and it seemed like the meat and veggies were enough, with just a little bit of the grain.

  • amy_9scy2c on May 09, 2026

    Very simple and tasty. We thought the flavours were more reminiscent of Chinese cuisine than Thai. We served it on Jasmine rice rather than quinoa, reduced the chicken to three breasts and still found that it needed more vegetables. Next time we will double the onions and broccoli.

• Chili

  • amy_9scy2c on May 19, 2026

    An excellent classic chili that we have made many times. I double the onion, add 1 1/2 cups chopped carrots with the onion, use 1 1/2 teaspoon of cumin and add 1/2 to 1 tablespoon of chipotle in adobe sauce. We use dried beans so we add extra salt. I almost always double the recipe because it freezes really well.

• The garden burger

  • Toppermom on January 17, 2013

    This recipe needs some work. The idea is good, but I was not overly impressed with the result. First of all, I think you need to coarsely mash the chickpeas before adding them to the remaining ingredients. Doing it with your hands one by one is tedious at best and at least the brand of canned chickpeas that I had on hand was not soft enough to merely squeeze gently as I mixed the ingredients. Secondly, I think the flavor needs a boost. Perhaps more onion and a bit of garlic. Lastly, they did not hold together well. Overall, they are edible and have potential, but not "wow".