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Tagged as: quinoa

Quinoa-Cilantro-Stuffed Yellow Squash

Developed by Sharon Palmer   Servings: 4 Serving size: Half a squash with filling   ¼ cup quinoa, uncooked 1 cups water 1 teaspoon reduced-sodium vegetable broth base 2 medium (about 7-inch) yellow summer squash (i.e. straightneck) 1 teaspoon extra virgin olive oil ½ small yellow onion, finely diced ½

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Vegan Buddha Bowl

Recipe by Carolyn Casner of EatingWell.com   Servings: 4 Serving size: 1 ½ cup   1 medium sweet potato, peeled if desired, cut into 1-inch chunks 3 tablespoons extra-virgin olive oil, divided ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 tablespoons tahini 2 tablespoons water 1 tablespoon lemon

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