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.

Cooking with Frozen Veggies doesn’t have to end bitter.

The broke (but healthy) college student’s best friend.

Bulk size frozen vegetables, 5 and a half lbs retail for about $6.99. Needless to say 5+ pounds will get you and your room mates, and their friends, and their friends friends, through a meal or two. You can pick this big boy up at Costco, or a smaller version at any super market chain. Frozen vegetables are great because they are frozen when they are freshly cut and at the height of their nutritious value. They’re especially good for college students because they last a lot longer than fresh produce and you don’t need to deal with any prep time. Just throw them in the pan and start your stir fry.