Mediterranean Quinoa Salad - Served warm or cool
(cous cous subsititute)

• 1 cup quinoa
• 1/2 onion chopped to preference
• 1 clove chopped garlic
• 6 mushrooms sliced
• 1 zuchinni/yellow squash (cut into half circles)
• 1 red pepper chopped
• 1 cup kale or spinach
• 1 can garbanzo beans
• 2-3 tbsp black olives
• salt or bouillon cube to taste

1. Soak quinoa for 5 minutes, then add to 1 and 1/2 cups water and bring to boil for 15 minutes with a tight lid. Turn off heat and let steam.
2. While quinoa is cooking, sautee onions and garlic in deep pan.
3. Once onions are clear, add mushroom. Then add the rest of the ingredients in order.
4. Either add cooked quinoa at the end and mix thoroughly
   or serve quinoa and put vegetable mixture on top.
5. serve warm or cold.

Gluten-free Quinoa Oatmeal Replacer

feeds 2-3

• 1 cup quinoa
• 2 chopped bananas
• 1 diced red apple
• 3 tbsp Raisins
• 2 handful walnuts
• Brown sugar optional
• cinnamon to taste

1. Soak quinoa for 5 minutes. Then mix quinoa in a bowl of 1 and 1/2 cups water. Bring to a boil and seal with tight lid for 15 minutes. Turn off heat and let it steam until no longer hard.
Add splash of non-dairy milk if you want a creamier texture.
2. Once everything is cooked add the rest of your ingredients and eat!