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.
Slightly adapted from Martha Shulman’s recipe for the New York Times, this lovely combination of roasted beets, fluffy quinoa and tasty goat cheese creates an interesting diversion from the typical cold quinoa salad. Served hot, this quinoa-beet combination is quite the healthy entree.
We love a warm and healthy bowl of oatmeal in the morning, but wanted to give this ‘tried and true’ breakfast staple an update. Replacing your oats with Alter Eco Pearl Quinoa gives your breakfast bowl not only a light and nutty taste, but an added boost of magnesium and protein.
Recipe developed with Kris Kelly of Goofy Foot Foods.
Recipe submitted by 2013 contest finalist Jerilyn Korver