Cooked quinoa replaces rice in this twist on Chinese fried rice. The quinoa can be cooked well in advance and added at the last minute. This is a great way to use up left over vegetables. Don’t be afraid to add your favourites and make it your own!
-
Fried Quinoa
-
Fattoush
Fattoush is a Middle Eastern vegetable and herb salad that contains toasted bread, usually pita. You’ll need a vegetable grill basket for this grilled version, to keep the smaller veggies from falling through the grill.
_-_(500x500).jpg?w=120&h=120&quality=100)
-
Hearty Mushroom Barley Pilaf
Barley is high in fibre and low on the glycemic index, making it a great substitute for the usual white rice used in pilaf. Try this side dish with a roast instead of potatoes or rice.
_-_(500x500).jpg?w=120&h=120&quality=100)
-
Maple Balsamic Fig Salad with Goat Cheese Croquettes
In the winter, sweeter Mission figs are in season, in summer the less sweet green figs. Walnuts give this salad a bitter edge to balance the sweetness of the vinaigrette and figs.
_-_(500x500).jpg?w=120&h=120&quality=100)
-
Scalloped One Potato, Two Potato
Scalloped potatoes are an all-time favourite. Sweet and white potatoes combine in this update of a dish that’s usually high in fat. We used stock instead of cream to reduce the fat.
_-_(500x500).jpg?w=120&h=120&quality=100)
-
Springtime Risotto
Asparagus is the ultimate harbinger of spring! Asparagus and lemon make a classic combination, and create this fresh, spring-like risotto.
_-_(500x500).jpg?w=120&h=120&quality=100)
-
Mushroom Risotto
This Northern Italian specialty is creamy and rich- perfect comfort food for a cold winter’s night!
_-_(500x500).jpg?w=120&h=120&quality=100)