Balsamic & Rosemary Quinoa Salad

Ingredients: 1 cup Organic Grains Quinoa, rinsed, 2 cups water, 2 Tbsp. organic olive oil,2 Tbsp. minced fresh rosemary, 1 cup diced red bell pepper, Balsamic Vinegar to taste, salt and pepper to taste.

Directions:

1. Combine water and salt in a 1-quart capacity heavy pot with a tight-fitting lid and bring to a boil. Add the grain, cover the pot, and turn the burner to the lowest setting.
2. Cook covered without stirring for 20 minutes. Fluff. Cool.
3. Add the olive oil, rosemary, and bell pepper. Season with salt and pepper to taste. Spoon into a serving bowl. Drizzle with balsamic vinegar and garnish with additional bell peppers if desired.

Greek Feta & Quinoa-Stuff Mushrooms

Ingredients: ½ cup Organic Grains Quinoa, 2 Tbsp. extra virgin olive oil, ¼ cup yellow onion, minced,1 Tbsp. garlic, fresh minced ½ cup baby spinach, cooked, chopped, and drained, 1 cup feta cheese crumbles, ¼ cup cream cheese,1 ½ tsp. dill, dry 1 Tbsp. fresh parsley, minced ¼ tsp. fresh ground black pepper, 1 Tbsp. lemon zest, 1 lb. (about 20) large cremini mushrooms, cleaned with stems removed.

Directions:

1. Cook quinoa in 1 cup of water over low heat for 20 minutes.
2. Sauté the onions and garlic in the olive oil until golden brown.
3. Add the spinach and cream cheese until smooth. Remove from heat.
4. Add 1 cup of cooked quinoa and all remaining ingredients to the spinach mixture.
5. Spoon the mixture evenly into the mushroom caps.
6. Bake 350°F for 20-25 minutes until the mushrooms are golden and tender.
7. Garnish with additional minced fresh parsley.
8. Season with salt and pepper. Serve warm with a drizzle of balsamic vinegar if desired

Southwest Quinoa Black Bean Burgers

Ingredients: 2 cups black beans, cooked 1/2 cup Organic Grains Quinoa, cooked 1/2 cup breadcrumbs 2 Tbsp. onion, minced 1 clove garlic, minced 1 Tbsp. southwest fajita seasoning, 2 eggs.

**For vegan patties, use ¼ cup dark chia seed meal and ¼ cup water to replace eggs.

Directions:

1. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture. Add all remaining ingredients and mash well with your hands.
2. Form the black bean mixture into 5 patties. Heat a large non-stick skillet. Cook the patties until heated through, 2 to 3 minutes per side.
3. Top with your favorite Mexican cheese. Serve on sprouted wheat buns with fresh avocado, tomato, onion, and your favorite enchilada sauce and sour cream