Ingredients

• 1/4 cup smooth natural peanut butter
• 3 tbsp soy sauce
• 1 tbsp agave syrup
• 1 lime, juice
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 garlic clove, grated
• 3 cups cooked quinoa, cooled
• 1 cup shredded red cabbage
• 2 carrots, shredded
• 1 cup chopped snap peas
• 4 green onions, sliced
• 1/4 cup chopped roasted peanuts

Preparation

In a small bowl, whisk together the peanut butter, soy sauce, agave, and lime juice. Stir in the sesame oil, ginger, and garlic. If the dressing is a little too thick, stir in a little bit of warm water. Set it aside.
In a large bowl, combine the quinoa, red cabbage, carrots, snap peas, and green onion. Pour the dressing over the salad and mix well.
Serve immediately topped with the peanuts or store in the refrigerator for up to 5 days.

Ingredients

• 1 sweet potato, peeled and diced
• 1 tsp olive oil
• 2 tbsp avocado oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 2 cups chopped green kale
• 1 cup shredded red cabbage
• 1/2 cup cooked quinoa
• 2 tbsp slivered almonds
• 1/2 avocado, sliced
• Salt and pepper to taste

Preparation

Preheat the oven to 375ºF.
Toss the sweet potato with the olive oil, salt, and pepper. Bake until it is tender and lightly golden, about 30 minutes.
While the sweet potato is cooking, in a small bowl, whisk together the avocado oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, toss together the kale, red cabbage, quinoa, and the dressing.
Serve the salad immediately topped with the sweet potato, slivered almonds, and avocado.

Ingredients

• 1 cup unsweetened almond milk
• 1/2 cup quinoa
• 1/2 cup raspberries
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1/4 cup vanilla yogurt
• 1/4 cup chopped almonds

Preparation

In a small saucepan combine the almond milk, quinoa, raspberries, honey and vanilla extract. Stir well. Bring the mixture to a boil and then reduce the heat to low, cover and allow quinoa to simmer until all of the liquid has been absorbed, about 15 to 20 minutes. Remove the quinoa from heat and allow it to sit, covered, for another 5 to 10 minutes.
Serve immediately topped with yogurt and slivered almonds. or store in the refrigerator for up to 3 days.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 cup strawberries, quartered
• 2 tbsp chopped fresh basil
• 1/4 cup sunflower seeds
• 1/2 cup crumbled goat cheese

Preparation

Cook the dried quinoa according to the package directions and allow it to cool.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, basil, salt, and pepper to taste.
In a large bowl, combine the quinoa, strawberries, basil, and sunflower seeds. Toss with the salad dressing. Finish with the crumbled goat cheese.
Serve immediately or store in the refrigerator for up to 4 days.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 English cucumber, diced
• 1 mango, pitted and diced
• 1/2 cup shredded red cabbage
• 1/2 cup shelled edamame, cooked
• 1 carrot, peeled and shredded
• 1/4 red onion, finely diced
• 1/4 cup coconut chips
• 2 tbsp chopped fresh cilantro
• 1/4 cup coconut milk
• 1 lime, zest and juice
• 2 tbsp agave syrup
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

Preparation

Cook the quinoa according to the package directions. Allow it to cool completely.
In a large bowl, toss together all of the ingredients.
Serve immediately or store in the refrigerator for up to 4 days.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 garlic clove, minced
• 1 green bell pepper, diced
• 1 15-oz can black beans, drained and rinsed
• 1 tomato, diced
• 1 cup prepared salsa
• 1 tbsp taco seasoning
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 1 lime, juice

Preparation

In a large saucepan, combine the quinoa, vegetable broth, and garlic. Bring the mixture to a boil then reduce the heat to low, cover, and simmer until all of the liquid has been absorbed, about 15 minutes. Turn off the heat and allow the quinoa to sit, covered, for an additional 5 minutes. Let the quinoa cool completely.
In a large bowl, combine the quinoa, black beans, tomatoes, bell pepper, salsa, taco seasoning, cilantro, and lime juice. Stir well.
Serve immediately topped with avocado or store in the refrigerator for up to 4 days.

Ingredients

• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper to taste
• 3 cups cooked quinoa
• 2 apples, diced
• 1/2 lemon, juice
• 1/2 cup dried cranberries
• 1/2 cup pumpkin seeds

Preparation

In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, salt and pepper.
In another bowl, combine the apples with the lemon juice to prevent them from browning. Or, leave the apples out until just before eating.
In a large bowl, combine the cooked quinoa, cranberries, pumpkin seeds, and apples. Add the dressing and toss well.
Serve immediately or store in the refrigerator for up to 4 days.

Ingredients

• 2 tbsp soy sauce
• 1 tbsp smooth natural peanut butter
• 1 tsp honey
• 1/2 lime, juice
• 1 garlic clove, grated
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 3 cups cooked quinoa
• 1 red bell pepper, diced
• 1/4 red cabbage, shredded
• 2 carrots, peeled and shredded
• 1/2 cup shelled edamame, cooked

Preparation

In a small bowl, whisk the soy sauce, peanut butter, honey, lime juice, garlic, ginger and red pepper flakes to taste.
In a large bowl, add the cooked quinoa, red pepper, red cabbage, carrots, and edamame. Pour on the dressing and toss until evenly coated.
Enjoy immediately or store in the refrigerator for up to 4 days.

Ingredients

Dressing

• 1/4 cup olive oil
• 3 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp Greek seasoning

Salad

• 1 cup quinoa
• 2 cups water
• 1 English cucumber, diced
• 2 cups finely chopped green kale
• 1/2 red onion, finely diced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh dill

Preparation

Cook the quinoa according to the package directions. Allow it to cool completely.
In a small bowl, whisk together the dressing ingredients.
In a large bowl, toss together the quinoa, cucumber, kale, red onion, feta, dill, and the dressing.
Serve immediately or store in the refrigerator for up to 4 days.