Happy Dance – Maple Roasted Apples & Brussels Recipe

7

Comments Posted on Oct 30, 2012 Last Updated Nov 07, 2012 Posted by Clea

Maple roasted apples and Brussels

I did a little happy dance in the elevator when I got back to my hotel last week in New York City. Truly one of those days when everything aligned and not only was I in the right place at the right time but I was surrounded by the right people – all of whom are doing incredibly amazing things to change our world for the better.

People like Chef Sam Talbot, who offers up his amazingly delicious recipes in his cookbook The Sweet Life – diabetes without boundaries. I read this combination cookbook, guide and memoir from cover-to-cover on my flight home. It’s the perfect addition to every kitchen with flavorful recipes and a mindful approach to sugars (which we ALL need). One of my new favorites is Fish Tacos with Citrus Crema!

What I continue to witness in my own life – Lead with your heart and your dreams will manifest with surprising swiftness!

So today I’m sharing my Maple Roasted Apples and Brussels recipe because making delicious food healthy AND accessible is another reason I jump up and down, get excited, celebrate and yes, do a HAPPY DANCE. This is truly my passion! Get up and do a little Happy Dance in the kitchen for me! Dancing in the kitchen ALWAYS makes me smile:-)

Hungry from all that dancing?! Satisfy your hunger and boost your immunity with these deliciously crispy, lightly sweet apples and Brussels sprouts.

When I serve my Maple Roasted Apples and Brussels recipe I often have people pull me aside to tell me that they have NEVER enjoyed Brussels sprouts before! That’s truly a shame as these seasonal gems are high in soluble fiber and Vitamin C low and in calories, immune and have been shown to lower cholesterol, improve digestion and prevent inflammation.

Roasting brings out the natural sweetness of the apples and the dried figs add a hint of caramel-like gooey goodness. Enjoy these as an easy weeknight vegetable side, festive Fall potluck dish or as a welcome addition to your Thanksgiving feast.

When was the last time YOU felt so happy that you just had to get up and dance? I hope you’ll share with us in the comments below!

You won’t want to miss my Hip, Simple, Fabulous™ Holiday Tips…Join me! Find me on Facebook here or Twitter @HipSimpleFabGF.

Chopped fresh Brussels

MAPLE ROASTED APPLES AND BRUSSELS

Serves 8

INGREDIENTS

1 ½ lbs. Brussels sprouts, washed, chopped into quarters
5-7 apples, washed and chopped into 1-2” chunks (we used an assortment of apples from our local Farmer’s Market)
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons extra-virgin olive oil or ghee
1/2 teaspoon lightly crushed fennel seeds
1 cup dried figs, chopped
Freshly ground black pepper and sea salt, to taste

METHOD

Preheat the oven to 450 degrees F.
Bring a large pot of water to boil. Add the sprouts. Boil, uncovered, until tender, 4 to 5 minutes.
Drain well and transfer to a large bowl. Add apples. Toss with vinegar, maple syrup, and oil or ghee and sprinkle with the fennel seeds. Season lightly with salt and pepper.
Transfer to a 9 x 13” baking pan or a 2-quart baking dish. Arrange in a single layer.
Roast for 20 minutes.
Stir in the dried figs and roast another 10-15 minutes or until the sprouts are crispy.
Serve hot and ENJOY!

© Copyright Clea Shannon 2009-2012

Eat Inspired Today™ LLC

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Quinoa with Roasted Figs, Arugula & Goat Cheese

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Comments Posted on Oct 02, 2012 Last Updated Nov 19, 2012 Posted by Clea

Figs, Arugula, Orange and Balsamic mingle in this Festive Fall dish.

Festive Fall flavors make this quinoa dish a wonderful vegetarian entrée, hearty lunch or refreshing potluck dish. Enjoy the rich, sweet figs and delicate spice of fresh arugula paired with goat cheese, balsamic and orange. These flavors remind me of crisp autumn weather…

A Hip, Simple, Fabulous™ dish imbued with seasonal favorites that offers stand-out flavor and satisfying protein. This dish is perfect for gatherings as it is gluten-free and vegetarian. For vegan and dairy-free options, simply omit the goat cheese.

I brought this dish to a wonderful reunion at The Old Globe theatre last night, where my daughter, along with members of a cast of close to 200, gathered to celebrate their performance of The Odyssey. As a part of the San Diego Junior Theatre Honors, we were blessed to be a part of this amazing production. For those of you fortunate enough to be a part of this experience in any way it was the culmination of artistic dreams, creative talents, haunting musical scores, passionate theatre-goers, talented professional actors and charismatic San Diegans young and old. Curious? Catch a glimpse of the show here.

This theatre experience made professional theatre and actors accessible – joining local performing youth groups throughout San Diego with veteran performers and creative talent to create a one-of-a-kind collaborative work. It was breathtaking!

Photo Credit: The Old Globe Theatre

Last night, we learned that director Lear deBessonet will be creating a similar experience for the New York Public Theatre next summer with a presentation of The Tempest. If you’re in NYC, make a point to be there! How wonderful to see the lasting impact and ripple effect this production has created for so many – reigniting the spark that fuels creativity, community and hope! I know I’ll be looking into making the trip out, perhaps to visit the Institute for Integrative Nutrition, catch up with a few of my colleagues and fellow alumni and see this summer Shakespeare show.

Can’t wait for great theatre? Check out Allegiance now at The Old Globe. Our whole family enjoyed this beautiful and powerful story or life, love and loyalties during World War II and the Japanese American internment. You also won’t want to miss our favorite holiday tradition, Dr. Seuss’ How The Grinch Stole Christmas.

What a treat to come back together a year later, reconnect and share memorable, lasting moments from this experience. Thank you again to Todd Almond, Lear deBessonet, Evangeline Rose Whitlock, Roberta Wells-Famula, the cast, crew, local individuals, youth groups and everyone at The Old Globe who believed in this seemingly impossible production and helped to bring us all together in this ultimately transformative experience! (yes, somewhat reminiscent of the journey in The Odyssey)

I received several requests last night for the recipe – so let’s get this show started:-)

EAT INSPIRED TODAY TIPS

No Fresh Figs? Substitute fresh sliced pears or quartered dried figs.

Make this dish the day before and refrigerate, covered, as the flavors are just as delicious the next day.

A rice cooker is a great, time-saving way to perfectly cook almost every grain. I like to cook a larger-than-needed amount and then refrigerate for use throughout the week. This is especially great for quinoa, which is delicious served warm or cold.

Be well,

QUINOA WITH ROASTED FIGS, ARUGULA & GOAT CHEESE

Serves 6 as entrée or 10+ as side

INGREDIENTS

2 Cups Dry Quinoa (Makes approx. 6-7 Cups, Cooked)

3 Fresh Figs, Rinsed, Stems Removed, Grilled or Roasted

1 Cup Firmly Packed Arugula, Rinsed and Dried

1/2 Cup Walnuts, Chopped or Whole

1/4 Cup Goat Cheese, Crumbled

DRESSING

1/4 Cup Fresh Orange Juice

2 Tablespoons Balsamic Vinegar

1/4 Cup Shallots, Finely Chopped

1/2 – 1 Tablespoon Orange Zest, Grated

1 ½ Tablespoons Olive Oil

1/4 Teaspoon Salt

Freshly Ground Black Pepper, To Taste

METHOD

Prepare quinoa per directions. Eat Inspired Tip: Use a rice cooker to make this step super simple. You can even make quinoa ahead of time and refrigerate. Drain, if necessary, and set aside.
While you chop or while quinoa cooks, roast or grill quartered figs until juices begin to bubble and caramelize.
For the dressing, combine salt, shallots, zest, juice and vinegar in a small bowl. Stir well. Add pepper to taste. Let stand 5 minutes.
Gently stir in olive oil with a whisk. Pour dressing mixture over quinoa. Toss well to coat.
Add cooked figs, walnuts and arugula to quinoa mix. Once again, toss well.
Just before serving, sprinkle with goat cheese.
Serve immediately or cover and refrigerate for up to 2 days.
ENJOY!

© Copyright Clea Shannon 2009-2012

Eat Inspired Today™ LLC

Join me on Facebook at Live Inspired Today or find me here.

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Celebrate Summer Quinoa

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Comments Posted on Jul 25, 2012 Last Updated Jul 24, 2012 Posted by Clea

Celebrate summer’s bounty of fresh, ripe vegetables with this Hip, Simple, Fabulous™ dish!

We served this quinoa as a pre-game power snack for our gluten-free event this past weekend with the San Diego Padres and Colorado Rockies. We received rave reviews and everyone asked for our recipe, so we’re happy to share this Hip, Simple, Fabulous™ dish with you! Healthy, flavorful and versatile this gluten-free dish is sure to be a winner, whether it’s a festive side dish for your next party, potluck or picnic or a satisfying vegetarian meal at home.

This quinoa will quickly become a staple in your own home. Crisp, fresh, summer flavors combine with a hint of citrus to make this a sophisticated yet simple dish.

INGREDIENTS WITH FLAVOR AND PURPOSE

As a health coach I am passionate about enjoying delicious, satisfying food with PURPOSE! Trade up your rice or potatoes for this nutrient rich side dish! Here are just a few of the MANY healthy reasons to make this SMALL change.

Why Quinoa? Quinoa (pronounced keen-wah) is an ancient food once known as the “Gold of the Incas.” Quinoa offers a subtle, slightly nutty base for dishes somewhat similar to rice.

Not only delicious, quinoa provides a complete protein and contains magnesium which helps to relax muscles and blood vessels and may prevent or reduce migraines. The super-grain quinoa, actually a seed related to spinach, is loaded with protein – approximately 4 grams per 1/2 cup serving. Quinoa is also a safe alternative for those on a candida cleanse.

Most of the highly beneficial phyto-nutrients and flavonoids in oranges are found in the peel and inner white pulp of the orange. Together with a high concentration of vitamin C, the zest of the orange adds amazing flavor while boosting immunity, lowering blood pressure and cholesterol.

Even our humblest ingredients, zucchini and parsley, contribute their own host of health benefits -

Zucchini provides ﬁber, which aids in digestion, Vitamins C and A which serve as effective anti-inflammatory agents, and manganese which assists collagen production and encourages healthy vibrant skin.

Parsley brings an antioxidant arsenal that includes luteolin, Vitamins A and C, and Vitamin K, which reduce inﬂammation, improve collagen production, boost the immune system and strengthen bones, among many other benefits.

Packed with fabulous fresh veggies, time and again I hear that this dish pleases even the pickiest of eaters. At our event this weekend we received so many comments about our quinoa. Here’s a sample of what you had to say:

“I know it’s quinoa but I actually LIKE this!”

“Wow, and this is healthy?”

“You like it? You never liked quinoa before!”

“It’s got a lot of vegetables in it but it sure does taste good!”

Now that’s delicious food that truly fuels your body!

I hope you enjoy sharing this dish as much as I do. Stop back by and let me know. And feel free to share my recipe using this perma link.

Be well,

EAT INSPIRED TODAY TIPS

Make this dish the day before and refrigerate, covered, as the flavors are just as delicious the next day.

A rice cooker is a great, time-saving way to perfectly cook almost every grain. I like to cook a larger-than-needed amount and then refrigerate for use throughout the week. This is especially great for quinoa, which is delicious served hot or cold.

Include the family! This recipe offers a perfect opportunity for age-appropriate cooking with kids – from selecting and washing ingredients to measuring and mixing. Adults can chop ahead of time and allow the kids to assemble the ingredients. Supervision is always recommended.

Remember to take advantage of what’s local and in season in your area! This dish is extremely versatile and as long as you keep the proportions about the same, in a pinch you can swap out whichever fresh, local vegetables you have on hand.

CELEBRATE SUMMER QUINOA

Serves 6-8

INGREDIENTS

1 Cup Dry Quinoa, Cooked (Makes approx. 3 1/2 - 4 Cups)

3 Tablespoons Dried Currants, Soaked (or substitute chopped raisins)

1/2 Cup Celery, Finely Chopped

1/4 Cup Fresh Parsley, Finely Chopped

1/2 Small Zucchini, Finely Chopped

1/2 Small Bell Pepper, Finely Chopped

2 Carrots, Finely Chopped

DRESSING

1/4 Cup Shallots, Finely Chopped

1 Tablespoon Orange Zest, Grated

1/4 Cup Fresh Orange Juice

1 Tablespoon Champagne Vinegar (or sub white wine vinegar)

1 ½ Tablespoons Olive Oil

1/4 Teaspoon Salt

Freshly Ground Black Pepper, To Taste

METHOD

Prepare quinoa per directions. Eat Inspired Tip: Use a rice cooker to make this step super simple. You can even make quinoa ahead of time and refrigerate. Drain, if necessary, and set aside.
While you chop or while quinoa cooks, soak the currants to release just a hint of sweet flavor and soften their texture. Chopped raisins or golden raisins can easily be substituted for the currants. Combine 1 cup warm water and currants (or raisins) in a small bowl; let stand 30 minutes. Drain well.

Combine quinoa, currants, celery, parsley and chopped vegetables. This recipe celebrates summer’s bounty! Remember you can easily substitute other fresh, seasonal vegetables that you have on hand or in the garden – simply use the same proportions.
For the dressing, combine salt, shallots, zest, juice and vinegar in a small bowl. Stir well. Add pepper to taste. Let stand 5 minutes.
Gently stir in olive oil with a whisk. Pour dressing mixture over quinoa. Toss well to coat.
Serve immediately or cover and refrigerate for up to 2 days.
ENJOY!

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Red Chili Rice {Gluten-Free}

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Comments Posted on Jun 26, 2012 Last Updated Jun 25, 2012 Posted by Clea

Red Chili Rice brings a rich, smoky heat any meal.

This dish makes a remarkably flavorful side or a warming, smoky-spicy compliment to a picnic or BBQ. The best part? It’s super simple to make this delicious Red Chili Rice!

Did you know that chili peppers, especially reds such as Ancho and Chitpotle, contain large amounts of a healing nutrient called capsaicin, which gives peppers their spice. The hotter the chili pepper, the more capsaicin it contains. Learn more about the health benefits related to chili peppers in this post.

Simply substitute 1 cup of our homemade Adobo sauce for 1 cup of the liquid to cook your rice. We prefer brown rice but this recipe works well with basmati, arborio and long grain as well.

Eat Inspired Today Tip: Use a rice cooker to easily set a timer to make your rice in advance and keep it warm until served.

Another Eat Inspired Today Tip: Cook our Chicken Adobo recipe. After cooking the Chicken Adobo, set aside or refrigerate 1 cup of the liquid and use this instead of the Adobo sauce in the recipe below. Simply delicious and a great way to reduce your prep and cook time!

We recommend serving Red Chili Rice with sliced avocado or topped with a bit of cilantro.

INGREDIENTS

Refer to our homemade Adobo sauce recipe {Gluten-Free}

7 to 10 Dried Peppers (Chipotle or Ancho), de-stemmed, seeds removed and slit lengthwise
1/2 Yellow Onion, diced
1/3 Cup Apple Cider Vinegar
1/4 Cup Tamari Gluten-Free Soy Sauce
1/4 Cup Ketchup
2-3 Garlic Cloves, minced
1/4 Teaspoon Sea Salt
3 Cups Water

METHOD

1. Cook Adobo sauce, following directions here

2. Substitute 1 cup of Adobo sauce for liquid used to cook your rice.

3. Cook rice to directions found on packaging.

4. Serve immediately or refrigerate and enjoy later.

Enjoy,

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Roasted Spring Asparagus

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Comments Posted on May 15, 2012 Last Updated May 14, 2012 Posted by Clea

Each Spring I look forward with anticipation to a few of my favorite seasonal vegetables – Meyer Lemons and asparagus are some of the tastiest harbingers of spring. Pair roasted Spring asparagus with any meal for a quick and seasonal side dish loaded with flavor and nutritional benefits.

As a certified health coach, I like to share with you my hip, simple, fabulous recipes AND the value and benefits we receive from the food we eat. As I learned in nutrition school, our food truly is our fuel – so let’s choose the most effective (and delicious) fuel that we can! A versatile springtime vegetable asparagus balances insulin levels, acts as an effective natural diuretic and aids in gentle, natural cleansing and detoxification of our digestive system. Asparagus contains a natural form of dietary fiber known inulin that encourages the growth of good bacteria in our large intestine and helps to reduce yeast issues and improve digestion. Asparagus contains loads of folate, an essential nutrient that reduces the risk of birth defects during the early stages of pregnancy. Asparagus is also known to stimulate milk production in nursing mother

In some cultures, asparagus is also known as a powerful aphrodisiac!

I prefer my asparagus tall, thin and crisp. I’m willing to peruse the bunches, searching for the skinniest stalks with tight purplish tips. For the freshest taste, choose locally grown, organic asparagus when available.

Roast to perfection and top with a bit of melted butter and a squeeze of Meyer Lemon juice or a light vinaigrette. These simple touches highlight the delicate flavor of these delicious vegetables. The next day served chilled on a salad lightly drizzled with vinaigrette.

Whether your steam, roast or grill your asparagus, I hope you’ll enjoy this lovely Spring vegetable at its freshest and most flavorful!

Enjoy,

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Roasted Spring Asparagus

INGREDIENTS:

1 1/2 lbs. Asparagus
Sea salt
Fresh ground pepper, to taste
1/2 teaspoon extra-virgin olive oil

DRESSING:

2 Tablespoons fresh squeezed Meyer Lemon juice (easily sub Eureka Lemon juice if not available, reduce to 1 1/2 Tablespoons if desired)
2 Tablespoons extra-virgin olive oil
2 Tablespoons olive oil
1 Tablespoons Dijon mustard
4 Tablespoons fresh chives, chopped
Fresh ground pepper, to taste
6 green onions, finely chopped

METHOD:

Preheat an oven to 400°F. Line a rimmed baking sheet with aluminum foil. Spray or brush foil lightly with olive oil.
Trim asparagus spears.
Arrange the spears in a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast until tender, 10 -14 minutes.
While the asparagus roasts, prepare the dressing. in a small bowl. Whisk together the lemon juice, olive oil and mustard.
Add chives and season with pepper. Stir until combined.
When asparagus is roasted, transfer to a plate.
Drizzle about 2 Tablespoons worth of the dressing over the asparagus. Serve while warm.
Remaining dressing may be used for salad greens or the next day’s lunch! ENJOY!

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Posts Tagged ‘Side Dish’

Happy Dance – Maple Roasted Apples & Brussels Recipe

What I continue to witness in my own life – Lead with your heart and your dreams will manifest with surprising swiftness!

Hungry from all that dancing?! Satisfy your hunger and boost your immunity with these deliciously crispy, lightly sweet apples and Brussels sprouts.

Roasting brings out the natural sweetness of the apples and the dried figs add a hint of caramel-like gooey goodness. Enjoy these as an easy weeknight vegetable side, festive Fall potluck dish or as a welcome addition to your Thanksgiving feast.

When was the last time YOU felt so happy that you just had to get up and dance? I hope you’ll share with us in the comments below!

You won’t want to miss my Hip, Simple, Fabulous™ Holiday Tips…Join me! Find me on Facebook here or Twitter @HipSimpleFabGF.

MAPLE ROASTED APPLES AND BRUSSELS

Serves 8

INGREDIENTS

1 ½ lbs. Brussels sprouts, washed, chopped into quarters

5-7 apples, washed and chopped into 1-2” chunks (we used an assortment of apples from our local Farmer’s Market)

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

2 tablespoons extra-virgin olive oil or ghee

1/2 teaspoon lightly crushed fennel seeds

1 cup dried figs, chopped

Freshly ground black pepper and sea salt, to taste

METHOD

Preheat the oven to 450 degrees F.

Bring a large pot of water to boil. Add the sprouts. Boil, uncovered, until tender, 4 to 5 minutes.

Drain well and transfer to a large bowl. Add apples. Toss with vinegar, maple syrup, and oil or ghee and sprinkle with the fennel seeds. Season lightly with salt and pepper.

Transfer to a 9 x 13” baking pan or a 2-quart baking dish. Arrange in a single layer.

Roast for 20 minutes.

Stir in the dried figs and roast another 10-15 minutes or until the sprouts are crispy.

Serve hot and ENJOY!

© Copyright Clea Shannon 2009-2012

Eat Inspired Today™ LLC

Join me on Facebook at Live Inspired Today or find me here.

Sign up to receive my ezine with the latest Hip, Simple, Fabulous™ recipes, healthy inspiration, upcoming cooking classes and event announcements.

*Ready to feel your BEST? Contact me to schedule your complimentary wellness break-through session.

Quinoa with Roasted Figs, Arugula & Goat Cheese

Festive Fall flavors make this quinoa dish a wonderful vegetarian entrée, hearty lunch or refreshing potluck dish. Enjoy the rich, sweet figs and delicate spice of fresh arugula paired with goat cheese, balsamic and orange. These flavors remind me of crisp autumn weather…

A Hip, Simple, Fabulous™ dish imbued with seasonal favorites that offers stand-out flavor and satisfying protein. This dish is perfect for gatherings as it is gluten-free and vegetarian. For vegan and dairy-free options, simply omit the goat cheese.

This theatre experience made professional theatre and actors accessible – joining local performing youth groups throughout San Diego with veteran performers and creative talent to create a one-of-a-kind collaborative work. It was breathtaking!

I received several requests last night for the recipe – so let’s get this show started:-)

EAT INSPIRED TODAY TIPS

No Fresh Figs? Substitute fresh sliced pears or quartered dried figs.

Make this dish the day before and refrigerate, covered, as the flavors are just as delicious the next day.

A rice cooker is a great, time-saving way to perfectly cook almost every grain. I like to cook a larger-than-needed amount and then refrigerate for use throughout the week. This is especially great for quinoa, which is delicious served warm or cold.

Be well,

QUINOA WITH ROASTED FIGS, ARUGULA & GOAT CHEESE

Serves 6 as entrée or 10+ as side

INGREDIENTS

2 Cups Dry Quinoa (Makes approx. 6-7 Cups, Cooked)

3 Fresh Figs, Rinsed, Stems Removed, Grilled or Roasted

1 Cup Firmly Packed Arugula, Rinsed and Dried

1/2 Cup Walnuts, Chopped or Whole

1/4 Cup Goat Cheese, Crumbled

DRESSING

1/4 Cup Fresh Orange Juice

2 Tablespoons Balsamic Vinegar

1/4 Cup Shallots, Finely Chopped

1/2 – 1 Tablespoon Orange Zest, Grated

1 ½ Tablespoons Olive Oil

1/4 Teaspoon Salt

Freshly Ground Black Pepper, To Taste

METHOD

Prepare quinoa per directions. Eat Inspired Tip: Use a rice cooker to make this step super simple. You can even make quinoa ahead of time and refrigerate. Drain, if necessary, and set aside.

While you chop or while quinoa cooks, roast or grill quartered figs until juices begin to bubble and caramelize.

For the dressing, combine salt, shallots, zest, juice and vinegar in a small bowl. Stir well. Add pepper to taste. Let stand 5 minutes.

Gently stir in olive oil with a whisk. Pour dressing mixture over quinoa. Toss well to coat.

Add cooked figs, walnuts and arugula to quinoa mix. Once again, toss well.

Just before serving, sprinkle with goat cheese.

Serve immediately or cover and refrigerate for up to 2 days.

ENJOY!

© Copyright Clea Shannon 2009-2012

Eat Inspired Today™ LLC

Join me on Facebook at Live Inspired Today or find me here.

Sign up to receive my ezine with the latest Hip, Simple, Fabulous™ recipes, healthy inspiration and event announcements.

Celebrate Summer Quinoa

This quinoa will quickly become a staple in your own home. Crisp, fresh, summer flavors combine with a hint of citrus to make this a sophisticated yet simple dish.

INGREDIENTS WITH FLAVOR AND PURPOSE

As a health coach I am passionate about enjoying delicious, satisfying food with PURPOSE! Trade up your rice or potatoes for this nutrient rich side dish! Here are just a few of the MANY healthy reasons to make this SMALL change.

Why Quinoa? Quinoa (pronounced keen-wah) is an ancient food once known as the “Gold of the Incas.” Quinoa offers a subtle, slightly nutty base for dishes somewhat similar to rice.

Most of the highly beneficial phyto-nutrients and flavonoids in oranges are found in the peel and inner white pulp of the orange. Together with a high concentration of vitamin C, the zest of the orange adds amazing flavor while boosting immunity, lowering blood pressure and cholesterol.

Even our humblest ingredients, zucchini and parsley, contribute their own host of health benefits -

Zucchini provides ﬁber, which aids in digestion, Vitamins C and A which serve as effective anti-inflammatory agents, and manganese which assists collagen production and encourages healthy vibrant skin.

Parsley brings an antioxidant arsenal that includes luteolin, Vitamins A and C, and Vitamin K, which reduce inﬂammation, improve collagen production, boost the immune system and strengthen bones, among many other benefits.

Packed with fabulous fresh veggies, time and again I hear that this dish pleases even the pickiest of eaters. At our event this weekend we received so many comments about our quinoa. Here’s a sample of what you had to say: