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.
Benefit from a nutritious colorful quinoa dish, packed with a rainbow of fresh and roasted vegetables. Thanks to Lillie Mack for sharing her healthy creation with us.
This bold, decadent flourless black forest cake with our Dark 85% Blackout chocolate is not for those afraid of the dark. 😉
It’s chocolate season! This minty fudge is delicious, free of major allergens and oh-so-easy to make. A perfect Christmas day treat, but also a great option if you’re looking to give homemade gifts this year!
“This recipe is a happy result of running a zero-waste kitchen. When you find yourself with 1/4 cup or so of leftover quinoa, try this refreshing and delicious summer salad!”
Recipe submitted by Emily Gaddis – Alter Eco 2014 Quinoa Recipe Contest Finalist