September 19, 2017

September 19, 2017

September 12, 2017

February 15, 2016

January 20, 2016

December 31, 2015

Please reload

Recent Posts

Sweet and Sour Veggie Tacos

September 19, 2017

1/1
Please reload

Featured Posts

Quinoa Holiday Salad

December 24, 2015

1 cup quinoa

1 cup broccoli florets

½ cup Swansons Thai ginger broth

1 cup baby spinach roughly chopped

6 scallions finely chopped

½ cup sweet peppers sliced

1 cup cucumber chopped

⅓ cup cilantro finely chopped

⅓ cup parsley finely chopped

¼ cup dried cranberries

¼ cup almond slices

¼ cup pecans roughly chopped

¼ cup walnuts roughly chopped

½ cup black beans (optional)

 

Dressing

⅓ cup olive oil

2 tablespoons aged balsamic vinegar

1 teaspoon wholegrain Dijon mustard

¼ teaspoon apple cider vinegar

1 teaspoon minced garlic

¼ teaspoon Sandra’s Spice

¼ teaspoon paprika

¼ teaspoon cumin

¼ teaspoon coriander

¼ teaspoon cayenne pepper

¼ teaspoon ground black pepper

salt to taste

 

Follow directions on quinoa package. When cooked, remove from heat and place in serving dish to cool.

 

In a medium saucepan over medium heat add Thai broth. When it reaches a gentle simmer add broccoli and cook for 2 minutes. Remove from heat, drain and set aside.

 

In a separate dish add all dressing ingredients and whisk until ingredients are combined and set aside.

 

Add to serving dish broccoli florets, spinach, scallions, sweet, cilantro, parsley, dried cranberries, almond slices, pecans, walnuts, black beans (optional). Add 2 tablespoons of dressing and stir until uniform.

 

Please reload

Please reload

Archive

Disclaimer:

The information contained on this website and any third party links are for educational purposes only and not intended to treat, prevent or cure medical conditions. Always consult your medical provider before making any dietary changes.

 

Copyright © 2012 Simply Made Best, LLC. All Rights Reserved.

 

This site was designed with the
.com
website builder. Create your website today.
Start Now