The options are endless with these Vietnamese inspired Quinoa Veggie Spring Rolls. Add any fresh veggie, tofu or seafood you'd like and just roll it up. We made ours vegan, paleo and gluten free with a slight twist to the traditional spring roll...using cashew butter instead of peanut butter.
These are simple and delicious, perfect for a Sunday brunch or office breakfast meeting (assuming you have the time to bake for your co-workers!)
Even though this stunningly delicious salad is perfect for a late-summer or early-fall dinner party, it can be enjoyed at any time of the year. All white quinoa looks great, but to maximize the dramatic colors in this dish use Rainbow quinoa.
Created by Patricia & Carolyn, authors of the Quinoa Revolution Cookbook!
Mixed bell peppers, red onions, scallions, and a light summer vinaigrette make this dish perfect for easy entertaining and casual backyard dining. Its fresh flavors pair well with many of summer’s best. Great recipe to double for picnics and parties, or as a batch of quick sides for weeknights. But don’t let its light, almost fluffy texture fool you: quinoa packs a serious complete-protien and gluten-free punch, offering sustained energy for vegans and omnivores alike.
This twist on the typical side dish takes on Coconut Oil to deepen flavor and add health benefits, while the pineapple and cilantro add curious notes sure to make your taste buds tingle.