Quinoa Stuffed Peppers

Quinoa Stuffed Peppers4 large organic red or yellow bell peppers, halved lengthwise with seeds removed

1 large onion, finely chopped

4 garlic cloves, minced

4 medium organic carrots, diced

3 cups diced organic cremini mushrooms

2 cup cooked organic quinoa

1 cup organic vegetable broth

2 cup chopped organic baby spinach

1 cup chopped fresh parsley

Salt & pepper to taste


Preheat oven to 400 degrees. Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft. Sauté onions, garlic and carrots until softened; add mushrooms and cook until soft; stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes.

Scoop one eighth of the quinoa mixture into each bell pepper half, packing firmly.

Place peppers in a baking dish; cover the bottom of the dish with 1/2 cup of water; cover with foil and bake for 30 minutes, until filling is hot.


Quick & Easy Beans and Kale

beans_kale1 large onion, finely chopped 2 cups organic cooked white beans (great northern, cannellini etc.) 1 tsp dill 1 T dried Italian seasoning 4 Cups chopped organic kale 2 T organic lemon juice 3 T water
3 T organic soy sauce 1 T prepared mustard (optional) Sauté the onion in a non-stick pan over medium heat for 3 minutes; add the beans and dill and cook for another 3 minutes; add the remaining ingredients and sauté for 5 more minutes, stirring occasionally. Serve over brown rice.