Crispy choco-berry quinoa squares

RECIPE BY: Nathalie Charron Makes 24 squares INGREDIENTS ¼ cup butter 5 cups mini marshmallows 1 tbsp vanilla extract 6 cups Strawberry Pops cereal 2 tbsp Choco Crisps cereal 2 tbsp Crispy quinoa DIRECTIONS Butter a 9x13 inch pan and line with parchment paper. In a large saucepan, heat the butter over low heat. Add marshmallows and vanilla and stir until marshmallows are melted. Remove from heat and add Strawberry Pops, stirring until cereal is evenly coated with marshmallows. Using a buttered spatula, transfer the mixture into the pan, pressing it down to compact it well. Top with Choco Crisps and Crispy Quinoa. Allow to cool completely. Cut into squares and serve.

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Strawberry quinoa salad to go

Serves 2 Ingredients: 1 cup cooked Royal tri-color quinoa One cucumber, sliced A handful of strawberries, sliced ½ cup feta cheese, crumbled Fresh basil Dressing: 3 tbsp olive oil 1 tbsp balsamic vinegar 1 tbsp maple syrup 1 tbsp lemon juice Salt and pepper DIRECTIONS Follow package instructions and cook the quinoa. Set aside. Prepare the cucumber and strawberries. Mix all the dressing ingredients together until well combined. Taste the dressing and adjust spices if needed. In two mason jars, assemble the salads starting with the quinoa as a base, the cucumbers, strawberries, feta and then basil. Add the dressing when ready to serve, mix well and enjoy.

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Asparagus Macaroni Salad with Lemon Turmeric Dressing

RECIPE BY: My Kale Kitchen Serves 3 to 4 INGREDIENTS 1 box GoGo Quinoa Rice and Quinoa Macaroni Drizzle of olive oil 12 asparagus stalks, steamed or roasted and chopped 10 cherry tomatoes, halved 2 handfuls of arugula ½ cup finely chopped carrots Garnish: Pumpkin seeds Lemon Turmeric Dressing: ¼ cup plant-milk 2-4 tbsp pasta water ½ cup unsalted cashews Juice of ½ a lemon 1-2 garlic cloves 3 tbsp nutritional yeast ¼ tsp turmeric ½ tsp salt, or to taste 6-10 twists of freshly ground pepper DIRECTIONS Follow package instructions and prepare the macaroni. When ready, save 4 tablespoons of pasta water and drain the rest. Transfer macaroni to a large bowl, drizzle with a pinch of olive oil...

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Anelli, edamame and grilled asparagus spring salad

RECIPE BY: Nathalie Charron Serves 4 INGREDIENTS 1 box GoGo Quinoa anelli pasta, cooked 1 bunch asparagus, cut into 3 1 cup frozen edamame 1/4 cup red onions, chopped 1/3 cup fresh basil, chopped 1/3 cup mint leaves, chopped Zest of a lemon Olive oil 1/2 tsp. fine herbs 1/2 cup cubed feta cheese 1/2 cup roasted cashews Dressing : 1/3 cup olive oil 3 tbsp. apple cider vinegar 1 tbsp. Dijon mustard 2 tbsp. mayonnaise 1 tbsp. maple syrup 1 tsp. fine herbs DIRECTIONS Cook the anelli pasta according to the instructions on the box. While cooking, in a small bowl, whisk together all the dressing ingredients. Reserve. In another pan, heat a drizzle of olive oil on medium-high....

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Grilled quinoa stuffed Peppers with Chilli Mango Dressing

RECIPE BY: My Kale Kitchen by Amrita Serves 2 Prep Time: 5 minutes | Cooking Time: 20 minutes | Total Time: 25 minutes Stuffed Peppers Ingredients: 2 large bell peppers (or 3 medium), halved and cored Drizzle of olive oil ½ cup uncooked Royal tri-color quinoa ¾ cup cooked black beans 1/3 cup frozen sweet corn ¼ tsp Andean pink salt ¼ tsp paprika ½ tsp ground cumin Chilli Mango Dressing Ingredients: ½ cup fresh mango 1 heaped tbsp tahini 1/3 cup plant-milk 1 garlic clove ¼ - ½ tsp cayenne powder ¼ tsp Andean pink salt DIRECTIONS With a drizzle of olive oil, grill, barbeque or pan-fry bell peppers to your preference. Set aside. Follow package instructions and cook...

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