Quinoa is a healthy staple in the vegetarian and vegan diets, but it’s also great in many different dishes no matter what your diet. Full of protein and nutrients, it’s no wonder quinoa has become ...

Bring chicken broth to a boil in a saucepan then add rinsed quinoa (be sure to rinse well in fine mesh sieve under cold running water - even quinoa that comes "pre-rinsed".) Place a lid on top then ...

Place butternut squash on a baking sheet. Drizzle with olive oil and season with salt, pepper, sage sprigs, and thyme sprigs. Bake until squash is fork tender. Discard the sage and thyme. While squash ...

While brussels sprouts cooking, roast potatoes for lunch for Day 13 and breakfast for Day 14. Use quinoa cooked for Day 11 dinner. Eat 1 serving of quinoa pilaf today and save the remaining portion ...

Add all the ingredients to a mason jar or any jar fitted with a top. Shake vigorously until combined thoroughly. Set aside until ready to use. Feel free to double the dressing if desired. To prepare ...

For this amped-up quinoa salad, Best New Chef 2014 Dave Beran tosses boiled quinoa and crunchy roasted quinoa with smoky charred onions, shaved brussels sprouts and piles of fresh herbs. Dave Beran is ...

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and ...

Preheat your oven to 400 degrees. Spread the sliced Brussels sprouts out on a sheet pan in a single layer. Toss with the olive oil and roast in the oven for approximately 10 minutes, until the sprouts ...

Preheat oven to 350°F (175°C). Toss Brussels sprouts, quinoa, peppers, onion, and garlic in a bowl with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 13–15 minutes ...

School night recipes should pull double duty, first as dinner, then for lunch the next day. In this colorful fall salad, quinoa is mixed with crunchy greens, fruit, nuts, and a tart dressing. Start by ...

There’s a lot going on in this satisfying grain bowl, topped with crunchy vegetables, a creamy lemon-tahini dressing and plenty of fresh mint. Feel free to substitute any cooked grain for the quinoa: ...