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Martha and Marley Spoon Sweet and Sour Chicken


I am such a huge fan of subscription meal boxes. They make my life so much less complicated and stressful! Having the ability to just open a box and all of my ingredients are right there without having to decide what to make is genius!

This box is from Martha and Marley Spoon! Martha, as in Martha Stewart. So, you know the food is going to be good! Now, not all the ingredients are organic, however, they are great quality. Just washing the produce thoroughly is really key.

I had this whole plan of setting up to record the whole process of making this meal. My daughters, on the other hand, had other plans in mind. They wanted to commentate. I’m sure this would have been absolutely hilarious, but I didn’t want to miss any steps. Instead, I decided to record as I was cooking and take a lot of pictures. No judging, my camera and editing skills are still lacking, but this is worth the watch!

This sweet and sour chicken recipe was so good! Joe and I are both huge fans of Chinese food. We serve a lot of foods over rice and this is exactly what we like. The Chinese broccoli really threw me off. I have never seen that before, but it was good! We both agreed that if we can find this locally, we will be cooking with it more often!

This meal gets 2 thumbs up from the Taylor family. Even our children liked it! Rylynn wasn’t a huge fan of the broccoli, but liked the chicken and rice! Remy has very few foods that she doesn’t like. She ate everything we gave her!

Thank you, Martha and Marley Spoon!! Stay tuned for the other recipe I made from this box!!

Have you ever tried Martha and Marley Spoon? Comment down below!

Healthy Lactation Cookies To Increase Milk Supply

Lactation Cookies! Boost That Mommy Milk!

I loved making lactation cookies when I was nursing my youngest daughter. I made multiple recipes, trying to find the perfect one. My issue was that most of the recipes were loaded with sugar, butter, and other junk. I just couldn’t do it. I needed to find a healthier organic recipe. I found a few different recipes that were okay, but not ideal. So, I decided to make up my own.

I am not a baker by any means. Which is probably why the last batch I made wasn’t great. Don’t get me wrong, the taste was great, but my steel cut oats were like little pebbles. I ate them anyway and they did the job! I filled my freezer with milk and was happy!

I’ve been waiting for the moment to redeem myself from my pebble cookies, and I finally got that shot! A friend of mine has been concerned about her supply. She went back to work and is currently under the weather, so I offered to make her some cookies.

Bring on the COOKIES!

Now, like I mentioned before, I wanted to make a healthy lactation cookie. Full of GOOD fats and tons of fiber! I didn’t want to use butter or white sugar. If you prefer to use butter and sugar, I’ll include the measurements in the recipe. I love that these can be dairy free, by buying dairy free chocolate chips. You can add dried fruits or raisins to really kick up the flavor. Make it your own!

Gather your ingredients

  • 1/2 Cup Coconut Flour
  • 1 Cup Whole Wheat Flour (I forgot it to put it in the picture…oops!)
  • 1 Cup Coconut Oil
  • 3 Cups Steel Cut Oats/Rolled Oats
  • 1 Cup Chocolate Chips (do not use bittersweet)
  • 1 Cup Organic Coconut Palm Sugar
  • 1 Tsp Sea Salt
  • 1 Tsp Baking Soda
  • 2-4 Tbsp Fenugreek
  • 3 Tbsp Flax Seed Meal
  • 6 Tbsp Hot Water
  • 3 Tbsp Brewers Yeast

Step 1. Soak steel cut oats in milk.

*If you are using old fashion rolled oats, you can skip this step.

To avoid crunchy cookies and uncooked steel cut oats, do a quick soak. I read you can soak oats overnight to soften, but I didn’t want to wait. Here’s what I did.

Pour 3 cups steel cut oats in a glass bowl. Cover the oats with milk (I used almond milk. I’m sure water would have the same effect, just won’t have same texture).

I do not have a microwave, so I warmed the bowl for 20 mins in my toaster oven. Cook until the oats have absorbed the liquid.

Set aside.

Step 2. Prepare the flax seed.

If you have whole flax seeds you’ll need to grind them in a coffee grinder to make a meal. Put 3 Tbsp of flax meal into 6 Tbsp of HOT water and let sit for 5 mins. This will turn gelatinous. Do not use flax that is not ground. Whole flax seeds will not be absorbed.

Step 3. Grind brewer’s yeast.

Depending on how you buy your brewer’s yeast you may have to grind it. I couldn’t find brewer’s yeast in powder form. So, I found it in tablets and then ground them into a fine powder using my coffee grinder.

Step 4. Cream together coconut oil and sugar.

 Get your mixer out and cream together the oil and the sugar. Now, if you’re not a coconut fan, you are more than welcome to use regular butter and sugar. You could even do half and half white and brown sugar. Make it however you want it. I just prefer coconut oil and coconut sugar!

Step 5. Add in flax and other wet ingredients.

Add it all in and give it a mix.

Step 6. Mix all dry ingredients in a separate bowl and add supplements.

This is where you can go nuts. You can decide what you want to add and how much. I chose to use 1/2 cup coconut flour and 1 cup whole wheat flour. You can use whatever flour you have on hand. Add your salt, baking soda, and brewers yeast. Then, when adding your supplements, you choose the amounts. I personally use a lot of fenugreek. I feel like it really covers the bitter flavor of the brewer’s yeast. Plus, it gives it a great maple flavor!  You can also add blackstrap molasses and blessed thistle supplements for an added boost. I’d just double check with a doctor to make sure you have no sensitivities or health conditions.

Step 7. Pour the wet mix into the dry mix.

Slowly add the wet mix to the dry mix and stir. Don’t over mix.

Step 8. Add the oats and fold in.

Step 9. Add chocolate chips.

You can also add any dried fruit to this mix. You can also rehydrate any dried fruit to make it plump up with baking!

Step 10. Bake the cookies.

Make round balls and flatten with your hands making discs that resemble cookies. You can also take spoonfuls and drop the dough onto a cookie sheet lined with parchment paper. Bake for 12-15 mins at 375 degrees F. This will create a soft cookie.

You can store in the refrigerator to keep them longer. Enjoy!

When I would make and eat the lactation cookies for myself, I would eat a cookie at every meal. You can up your intake if needed.


Healthy Lactation Cookies to Increase Milk Supply

Lactation cookies are a great way to increase your breastmilk supply! I made this recipe to be as healthy as possible with a lot of fiber and nutrition, great for you and your baby!

  • 3 cups organic steel cut oats (soaked)
  • 1/2 cup organic coconut flour
  • 1 cup whole wheat flour
  • 3 tbsp organic flax seed meal
  • 6 tbsp hot water
  • 1 cup organic coconut oil
  • 1 cup organics coconut palm sugar
  • 3 tbsp brewer's yeast
  • 1 tsp baking soda
  • 2 whole eggs
  • 1 tsp vanilla
  • 1 cup chocolate chips
  • 2-4 tbsp fenugreek
  1. Preheat oven to 375 degrees F. In a small bowl combine flax seed meal and hot water, set aside for 5 mins. In a mixing bowl, cream together coconut oil and sugar with a hand mixer. Add in flax seed meal, vanilla, eggs and mix well. In a large bowl, combine flours, baking soda, fenugreek, brewer’s yeast. Slowly mix the wet ingredients into the dry ingredients. Fold in oats and chocolate chips. Form round balls of dough and lightly press out with hands to form cookie shape. You can also take spoonfuls and drop directly onto a parchment lined baking sheet. Bake 12-15 mins and cool on a wire rack. These will be soft and chewy. Store in an airtight container. Can be refrigerated to extend shelf life. 

Once you have a supply going, remember there are many more uses for breast milk than just feeding your baby. Check out all of our suggestions HERE!



Homemade Bread and Butter Pickles (No Canning)

Summer… oh how I have a love hate relationship with it. I HATE the super hot humid days, but I love and can not get enough of the cook outs. Just something about a flame grilled burger.. YUM.. Another thing that I love is that my 3 year old loves burgers as much as I do! So, what goes best with burgers?  PICKLES!

I do have to say, I’m a pickle freak! 100% hands down, pickles are my thing. With burgers though, I need bread and butter pickles. One thing I can deal without though, is all the crap that comes in store bought, jarred pickles. Have you ever read the ingredients? Yea, no thank you.

So, I decided… Ill make my own! It was sooo easy! Check it out.


1 1/2 lbs mini cucumbers

1 1/2 tbsp kosher salt

1 cup granulated sugar

1 cup white vinegar

1/2 cup apple cider vinegar

1/4 cup light brown sugar

1 1/2 tsp mustard seeds

1/2 tsp celery seeds

1/8 tsp ground tumeric


Slice cucumbers into thing slices.


Combine cucumbers and salt in a bowl and mix until thoroughly coated. Put the cucumbers into a shallow backing dish. Cover and refrigerate for 1 1/2 hours.


Move cucumbers into a colander and rinse thoroughly with cold water.


Combine all remaining ingredients in a medium saucepan. Bring to simmer over medium heat, stir until sugar is dissolved.


Fill an airtight container with the cucumbers and pour the hot vinegar over the cucumbers. Let stand at room temp for 1 hours. Cover and refrigerate for 1 day.


Enjoy! Will last in refrigerator for 2 weeks.


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Roasted Beets with a Balsamic Glaze

I have always been a fan of beets since I was a kid, but haven’t ate them since I’ve been married. Joe’s not exactly a beet fan. However, a friend dropped off some beets and I wasn’t about to let them go to waste. Here is what I did with them!

First, you’ll need a bunch of fresh beets, balsamic vinegar, maple syrup and salt!


Cut off all the tops and use a veggie peeler to take off all the skin. Chop into chunks.


Remember, beets are usually used as a natural food coloring. It will STAIN!


Put all the beets on a cookie sheet. I put a piece of parchment paper down. Sprinkle the beets with salt. Roast in an oven preheated to 400 degrees for 40 mins, until the beets are fork tender.


While the beets are roasting, prepare the glaze. You’ll need 1/3 cup of balsamic vinegar and 1 tablespoon pure maple syrup.


Bring the vinegar and maple syrup to a simmer in a pan and reduce the mixture by half. Cook until you have a glaze that coats the back of a spoon. Keep an eye on this as it can burn quickly.


Once your beets are done pull them out of the oven.


You can either toss the beets in the glaze or drizzle the glaze over the cooked beets. Either way, this makes a gorgeous and delicious side dish!


Eat hot or cold, but most of all….ENJOY!

Do you have a favorite Beet Recipe??  Share in the comments below!

How to Make Hard Boiled Eggs in the Oven.

I could eat hard boiled eggs all day long… My favorite way to eat them though, on a salad. They just mesh so well with the salad dressing. It’s wonderful…..However what isn’t wonderful…. is making them. I dread boiling the water and then second guessing the whole process. Do I put them in when the water is cold and bring it to a boil or do I put them in after it boils? I can never remember. Then once they are done, that stupid green ring from being over cooked appears! UGH!! It always fails me.

Now, since I’ve been using the oven method, I always have boiled.. uhh I mean baked eggs in my refrigerator! It is fool proof. I love it! So, today I thought I’d share how I do it. Plus, to top it off.. they peel soooo easy! It’s crazy! Before, I had the ugly, crater eggs. Now, they are perfectly shaped.. Yes, they may have some not so pretty spots that I’ll show you here in a bit, but trust me you’re going to love this.

What you need: eggs, a muffin tin and an oven!

Step 1: Put eggs in muffin tin.


Step 2: Bake at 325 degrees for 30 mins.


Step 3: Remove eggs from oven and immediately place in an ice bath until cool.


Step 4: Peel your eggs. I personally like to lay it on a paper towel putting firm pressure on it….


and roll….


Giving you a cracked shell all around.


LOOK!!!  A perfect egg!!


However….  DO NOT BE ALARMED! There will probably be some dark spots on your egg where it rested against the pan! It’s still yummy!


The inside is PERFECT!! No Green Ring!!!


There you have it.. How to make the perfect unboiled, hard boiled egg that’s baked! Best method yet! If you like a softer egg, just take it out sooner. All ovens are different, so you may have to play around with times! ENJOY!!

If you have anymore quick hacks like the egg baking, post down in the comments!!


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Steaks with Frying Peppers and Gremolata Recipe

Steak…. yum.. It’s not something that I cook a lot but when I do, I always like to try new things. When I ordered my Sun Basket delivery I really wanted steak. Plus, if this was good, I would make it again! Let me tell you…. this is one I will make again and again. This was so simple. It had ingredients I could easily get at our local grocery store and it was done in a half hour!


Here is what you’ll need:

2 tbsp butter

Fresh flat-leaf parsley

1-2 garlic cloves

1/4 ounce pine nuts

1 lime

Fresh oregano

1/4 tsp sweet smoked paprika

2- 6oz top sirloin steaks

3 ounces spring onions

5 ounces cherry tomatoes

5 ounces sweet Italian frying peppers

Salt and Pepper

Olive oil


Step 1. Prep your ingredients

-Let the butter come to room temp.

-Coarsely chop the parsley leaves.

-Coarsely chop the garlic

-Coarsely chop the pine nuts

-Finely chop the oregano leaves


Step 2. Make the Gremolata.

-In a mixing bowl, combine the parsley, garlic, pine nuts, and half the lime zest. Season with salt and pepper.


Step 3. Make the paprika butter.

-In a small bowl, using a fork, mash the butter with the oregano, paprika, and the remaining lime zest. Season with salt.


Step 4. Cook the steak.

-Pat the steaks dry with a paper towel and season generously with salt and pepper.


-In a pan, warm 1 tbsp oil over medium-high heat. Add the steaks and cook until well browned, 4 to 5 minutes per side for medium rare, depending on thickness. Transfer to a plate and let rest. While the meat cooks, start the veggies.


-Once the steak is cooked, set aside to rest.


Step 5. Cook the spring onions and peppers.

-Trim the root ends from the spring onions; cut in half lengthwise.

-Cut the cherry tomatoes in half.


-In the same pan used for the steak, add 1 tablespoon oil if dry. Warm over medium heat. Add the spring onions, season with salt, and cook, turning once, until lightly charred and softened, 3 to 4 minutes per side.


Transfer to a plate.


-In the same pan, raise the heat to medium-high. Add the peppers and season with salt. Cook until slightly charred and softened, 4 to 5 minutes.




This dish was DELICIOUS!!  The steak was amazing.. Look at this cook on the meat!


If you try this dish, please comment below and let me know what you think!

Sun Basket Vietnamese Cod with Rice Noodles and Mango Salad Recipe and Review

One of the meals I received from Sun Basket was a Vietnamese cod over rice noodles and mango salad on the side. They sent all the ingredients needed to make this dish, The only things I needed from my own pantry were cooking oil (I chose an organic olive oil), salt and pepper.

Here’s how it went!


2 6-ounce Pacific Cod Fillets

Marinade Base (fish sauce-turmeric)

1/4lb rice noodles

2 scallions

Fresh Dill

1 ounce roasted peanuts

1 mango

1 lime

Mango Dressing (fish sauce-lime juice-water)

1/2 tsp kimchi chile flakes

Pineapple-Anchovy Sauce (pineapple-anchovies-brown sugar-fish sauce-lime juice)


Here are all the ingredients Sun Basket sent to use.


This was pretty quick to make! I was surprised how easy it was! Plus, what I love is that I can make this again and again, because the ingredients aren’t hard to find!  Trust me… this one, I’ll be making again!

First, I prepped the cod. Cutting the fillets into 1 1/2-inch pieces.


Then, in a bowl, combined the marinade base (fish sauce + turmeric) with 2 to 3 tablespoons of organic olive oil. It tends to separate quickly, so you may have to whisk or use an emulsion blender stick. Set aside 2 tablespoons of the mix to use later with the noodles.


 Add the cod pieces to the bowl and gently stir to coat. Let stand while you prepare the noodles and mango salad.


Bring a pot of salted water to a boil. Add the rice noodles and cook until tender, 4-5 minutes. Drain and rinse with cold water to stop it from cooking. Rinse again with very hot tap water to remove the excess starch, then rinse a final time with cold water to firm them up.


Trim the root ends from the scallions, cut the scallions into 1 1/2-inch pieces.

Remove any touch stems from the dill leaves.

Coarsely chop the peanuts.

Peel and pit the mango, Cut into chunks or slices.

Zest the lime, juice half and cut the other half into wedges.


In a bowl, combine the mango slices, lime zest and juice, mango dressing, and as much kimchi flakes you want. Season with salt and pepper. Toss to coat.


In a pan over medium-high heat, warm 1 tablespoon oil until hot, but not smoking. Add the cod with it’s marinade and cook until the fish begins to turn opaque, 1-2 minutes.


Turn the cod, add the scallions to the pan and cook till the cod is cooked through, 1-2 minutes longer.


Stir in the dill and remove from the heat.


To serve, transfer the noodles onto a plate or bowl. Spoon some of the reserved marinade over the noodles and top with the cod, scallions and dill. Garnish with the peanuts, and serve with the mango salad and pineapple-anchovy sauce on the side.


How amazing does that look?? It was so delicious! The cod was flaky, the sauce was very bright and flavorful. The noodles absorbed a lot of the flavors. I didn’t need to use much of the pineapple-anchovy sauce, but it was a nice addition. The mango salad was sweet and salty.


I will be making this again! It was very filling. Sun Basket does a great job on giving you the correct amount of ingredients for a full meal.I wouldn’t change a thing!


Montebello Pasta with Simply Nature Marinara and Kirkwood Sausage Recipe and Review

So, last night I needed to make dinner. We were out playing outside all day, I had nothing lined up to make!

I looked into the pantry and I found  some organic farfalle  pasta, aka bow tie

and a jar of organic marinara sauce.


 Spaghetti is always quick and easy. Looked in my fridge and found a package of chicken sausage stuffed with feta cheese and spinach.  The sausage is all natural, no nitrates or nitrites, no hormones or antibiotics and the chickens were fed a vegetarian diet!


This was so quick to throw together and was pretty tasty! Grilled the sausage, boiled the noodles and warmed the sauce on the stove. and TADA!! Dinner was done!

 Both my  kids ate it no problem. My 3 year old, she’s a super picky eater and she finished it!

Other than a quick dinner, what did I really think?

Montebello Organic Pasta- I was VERY surprised how  well this cooked. Usually with organic pasta, I feel like once you get  to the al dente  state and can quickly turn to mush. This no where near got there. I cooked it for around 10-11 mins which is a couple mins past the instructions (only because I was multitasking) and it stayed firm! I did have some left overs and next day pasta can be very hard and tough. This was just as a great as  the day before! Loved this pasta!  I got this pasta from Great website!

Simply Nature Organic Marinara Sauce-  I was really happy with this sauce. It had some great flavor. Next time I’ll probably season it more with some oregano or basil, but this time I wanted it as is so I could review it appropriately. Ill continue to buy this. The ingredients were great! I buy this sauce at Aldi.

 Kirkwood Chicken Sausage- It was easy to cook and tasted good! Kirkwood has a great line of Never Any! It’s meat without hormones or antibiotics, nitrates or nitrites and I’ve been really happy with this brand! 

What is your favorite  quick spaghetti dinner? Share in the comments!


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Wildtree Snickerdoodle Review

Ohhhh, it’s my favorite kind of cookie!! The Snickerdoodle. Something about sugar and cinnamon that I can’t get enough of! However, store bough snickerdoodles are full of who knows what and the calories per cookie…..eeekk I can’t even say it!

I make my own snickerdoodles usually, but let’s face it, I don’t always have the time! With two little girls, when they want the cookie that I promised them… then I better have it! That’s what happened the other day. Not thinking, I told my 3 year old… “Of course you can have a cookie!”  *Insert foot in mouth*   We didn’t have any made! Luckily, I had a box of Wildtree Snickerdoodles in my pantry that I could whip up quick!

I’d never made these ones before, but I knew it wouldn’t take long. I had bought these along with some other products that I will review later! I loved that the company has all organic mixes, spices and sauces! So, with these cookies, I only needed just a few ingredients and we were rockin.

 The ingredients were pretty straight forward! I used Organic Almond Milk and subbed out some Coconut Oil for the melted butter!

I mixed the cookie mix with the milk and coconut oil until it formed a dough.

 I know, it doesn’t look like a lot of dough, but it does make 12 cookies!  Next I used an Organic Coconut Sugar and Organic Cinnamon powder and mixed it together as the instructions directed. Coated the dough balls and placed the on a baking sheet.

 Bake at 350 degrees for 10-15 minutes and this is what you get!

 They were fast to whip up and bake! My 3 year old and I were able to play a game to pass the time till her beloved cookies were done! ha I’m not always a huge fan of some cookie mixes, because of the ingredients, but as an organic brand…. I was happy!

Check out the calories and fat! Only 5 grams of sugar! I love that and using almond milk and a coconut sugar really kept it low on sugar and calories!

Overall, I liked these. They were more like muffin tops than cookies but they were good! Had a nice texture and flavor. I think the only change I’d make for my other package to make would be to flatten the cookies a little more before baking. Maybe, that would help to look more like a cookie and make it more of a dense cookie compared to how light it was.

If you’d like to get some snickerdoodles or check out any other organic mixes, sauces or spices go to !



What are you favorite cookies? Tell me below in the comments!

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Beer Roasted Cauliflower Tacos with Cilantro Coleslaw and Pico De Gallo

 Man, I am a sucker for tacos, but sometimes I just like lettuce, veggies and salsa in a tortilla and I’m good. I’m not always a fan of the taco meat, so I’m happy when I can find recipes to change it up a bit.  My husband got me a cookbook full of vegetarian recipes and this was one of them. Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw and fresh Pico!  At first, I was hesitant to make it because with two young children, I just don’t have the time to spend forever in the kitchen making dinner without one of them having a meltdown of some sort. I was pleasantly surprised though that it came together pretty quick! Plus, it was delicious! Here’s what I did….

First, I made my pico… very simple.

 2 organic tomatoes

1 organic baby cucumber

1/2 white onion

1 organic red pepper

1 jalapeno

Dice all the veggies small.

Put in a bowl and add the juice of 1 lime, salt, pepper, cumin and a handful of chopped cilantro. Mix and set aside


Next we’re going to multi-task a little bit. Here is what you’ll need….

For the slaw:
1/2 head of green cabbage (about 1/2 pound)
1 small carrot
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon olive oil
1/8 teaspoon salt
1/3 cup chopped cilantro

For the tacos:
1 head cauliflower (about 1 pound)
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
11/2 teaspoons tamari or soy sauce
11/2 tablespoons chipotle hot sauce
1 to 2 garlic cloves, sliced
11/2 teaspoons chili powder
1 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1/2 yellow onion, chopped
6 tortillas
homemade pico, for serving

Preheat oven to 400 degrees.

I started with chopping the cauliflower, making all the florets the same size (no bigger than a quarter) and stalks removed.

In a sauce pan over medium heat, warm the beer, vegetable broth, lime juice, tamari/soy sauce, hot sauce and garlic.

Drop the cauliflower into the mix and cook for 90 seconds. Remove from heat and drain.

Next, take your chili powder, paprika, cumin, garlic powder, salt, oil, onion and mix in a bowl. Put the cauliflower into the mix and coat evenly. Spread cauliflower out on a baking sheet and roast for 20 mins in the oven. Stir halfway.

While the cauliflower is baking, prepare the cilantro slaw.

Chop the cabbage into skinny strips that are no longer than 2 inches. Do the same with the carrot and make into matchsticks.

Place into a large bowl.

In a small bowl. combine oil, vinegar, lime and salt and whisk.

Pour dressing over cabbage mix and top with cilantro.

To assemble the tacos, warm the tortillas in the oven until hot and pile on the cauliflower. Top with some of the slaw and fresh pico de gallo. YUM!



This was full of flavor and the cauliflower was a great substitution for the taco meat!

I can’t wait to make it again!

What is your favorite taco recipe? Let me know in the comments! 🙂

Quinoa Salad Recipe

Oooo we love Quinoa salad, and eat a lot of it in our house. i usually make enough with the intentions to have left overs for lunch the next couple of days.  So this is one recipe I definitely want to share with you. We usually just use a bunch of fresh organic veggies, but if you wish to add meat, go for it!


1 cup organic quinoa ( I used super grains this time. A mix of white quinoa, red quinoa, millet and buckwheat)

1 organic yellow pepper

1 organic orange pepper

1 pint of organic grape or cherry tomatoes

1 handful of cilantro

2 cups of black beans

2 organic carrots

1 organic seedless cucumber

 Rinse 1 cup of quinoa and cook according to instructions. Usually, bring to boil with 2 cups of water and let simmer for 15-20 mins, then let rest off heat for 5 mins. Dump into a bowl to cool.

While quinoa is cooling, chop all veggies. I suggest to dice them smaller, similar in size,

 Dump veggies and black beans into bowl with quinoa.

 This next step you can play with to see what best suits your taste. The Dressing! I personally like to keep it simple but you can add whatever you like.


1/4 cup organic olive oil

1/4 cup organic red wine vinegar

1 lemon or lime squeezed

1 clove garlic, minced

1 tsp cumin

salt and pepper to taste

Whisk or emulsify with a blender

Pour over salad and mix


Serve warm or chill and serve as a cold salad. Keeps well in the fridge.


Let me know what you think!

What are your favorite recipes using quinoa?