An easy Quinoa Salad with Kale recipe. We love the way Dijon mustard enhances the similarly assertive flavor of the kale, while mellow pine nuts and Parmesan...
Author: Jessica Harlan
Quinoa-either red, black, or white-adds body and heartiness to a warming bowl of tomato-basil soup. The quinoa-Parmesan wafers served on the side add a...
Author: Donna Hay
No squash? No problem. This rice bowl can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the...
Author: David Tamarkin
Author: Liza Schoenfein
Author: Lillian Chou
Author: Marc Murphy
Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
Author: Dr. Mao Shing Ni
Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Author: Anna Stockwell
Author: Alison Roman
Author: Alexandra Jamieson
Author: Shauna Sever
This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of...
Author: Candice Kumai
Apples, blueberries, and almonds make this breakfast pseudo-grain bowl filling, satisfying, healthy.
Author: Joel Fuhrman, M.D.
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Author: Lillian Chou
Butternut squash gets brushed with maple-chili oil before roasting and being topped with lemon-tahini dressing and herby quinoa.
Author: Donna Hay
Author: Soa Davies
Breakfast bowls are the new green juice: they've become an in-demand menu item for the post-yoga, post-spin class set, despite some eyebrow raising prices...
Author: Rocco DiSpirito
Author: Jessica Harlan
Author: Jenny Rosenstrach
Author: Candice Kumai
Author: María Del Mar Sacasa
Author: Kelly Mickle
Author: Louisa Shafia
Author: María Del Mar Sacasa
Author: Alicia Silverstone
Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and...
Author: Chris Morocco
Author: Rebecca Jurkevich
Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's...
Author: Heidi Swanson