Tag Archives: quinoa

Fruit Medley Quinoa Breakfast Bowl (v+gf)


The little bits and slight crunchy texture gives all the reason to why I might be a little obsessed about quinoa. Everyone has had (or soon will have)  a “quinoa moment” where you just go on a cooking spree. Making large batches at a time just because you can and later sit and wonder why on earth you need 5 servings worth of plain quinoa for one dish. Luckily cooked quinoa stores well in the refrigerator overnight and adds the extra love to any ole yogurt fruit bowls.

Fruit Medley Quinoa Breakfast bowl

Simplicity is my motto, especially when it comes to food. This is perfect for those that are always on the go and most certainly can be made the night before and stored in a mason jar. Everything tastes better in a mason jar (that’s by second motto, wink wink)
The tartness from the blackberries, sweetness from the banana and crunch from the pomegranate seeds combines gloriously and is the perfect way to start your morning, or anytime of day.

Fruit Medley Quinoa breakfast bowl

Fruit Medley Quinoa Breakfast bowl

1/2 cup cooked quinoa
1  6oz. vanilla cultured coconut milk (or choice of vegan yogurt)
1/4 cup pomegranate seeds
1/4 cup blackberries
1 small banana, sliced
1 tbsp sunflower seeds, unsalted
1 tbsp sliced almonds, unsalted
1/2 tbsp organic agave
fresh mint leaves, optional

In a medium serving bowl, add cultured milk (or vegan yogurt of choice) and 2-3 blackberries. Mash blackberries and mix to combine. Then layer quinoa on top of the yogurt. Add pomegranate seeds, remainder blackberries, bananas, sunflower seeds, almonds and finally drizzle agave on top. Add a few fresh mint leaves and mix together to enjoy.


xoxo Sarah

Baby Squash 2 Ways

The power of Costco! Never ceases to surprise me with new products.

How cute are they?

from Ahnestveggie.com

This is a little twist to the Thyme Quinoa stuffed Acorn Squash recipe I made in October. These are perfect for when you’re hosting for the holidays and need something small to keep your guests steady until dinner time.

I’ve made two easy ways to serve the baby squash to  play up their shape and presentation.

Baby Squash 2 Ways

Quinoa stuffed Baby Squash

Recipe for Quinoa mushroom-herb stuffed Baby Squash

1 package assorted baby squash, save zucchini for 2nd dish
1 cup cooked quinoa
4 large mushrooms, chopped
1 clove garlic, minced
1 tbsp. earth balance butter
handful sunflower seed
1 tbsp Italian seasoning
salt and pepper, to taste


Preheat oven to 350 degrees.

In a medium high skillet, saute butter, garlic and mushroom until slightly translucent. Add quinoa, sunflower seeds, seasoning and stir for additional 2-3 minutes. Set aside.

Slice the tops of the baby squash. Gently spoon out the center and either discard or add to the mushroom quinoa mixture. Stuff each squash with the quinoa mixture then place the tops back on.  On a lightly coated baking pan, place the stuffed squash and bake for about 35-40 minutes or until tender.

Quinoa stuffed Baby Squash

Recipe for Rosemary infused Baby Zucchini


baby zucchini, from assortment package
1 sprig fresh rosemary
1 tbsp almond oil
salt and pepper, to taste
flavored hemp seeds, optional


Preheat oven to 350 degrees.

Slice zucchini in half lengthwise.

Detach the leaves off the rosemary sprig. In a small mixing bowl add oil, rosemary, salt and pepper, hemp seeds and toss in zucchini pieces. Place on baking pan and bake for 15-20 minutes or until lightly tender.

Rosemary infused Baby Zuchinni


xoxo Sarah

Thyme Quinoa stuffed Acorn Squash

Thyme Quinoa stuffed Acorn Squash (v+gf)

I’ve been enjoying the crisp cool nights  these past few days here in Los Angeles . Makes me want to cuddle into my bed with a hot cup of pumpkin spice rooibos tea (which you can purchase at Trader Joes) and have my cinnamon apple spice candle burning all night. Getting right into the Fall mood!

While I was at the farmers market this past weekend, I came across  a new type of winter squash called acorn squash. Here is a list of different types and description in case you wanted more information.

Fun fact: An acorn squash is not as buttery as other winter squash but does still carry a nutty flavor. They can be baked or stuffed with rice, but I subbed out with my favorite, quinoa.

Thyme Quinoa stuffed Acorn Squash

This is ahnestly very simple and delicious! The hardest part was trying to cut open the squash. Please be EXTRA careful…acorn squash has very tough skin!


  • 1 acorn squash
  • 1 cooked quinoa
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 cup kale, chopped
  • extra virgin olive oil
  • 1/2 cup walnuts, chopped
  • juice of half a lemon

Thyme Quinoa stuffed Acorn Squash Thyme Quinoa stuffed Acorn Squash


1.) Preheat oven to 425 degrees. 2.) Using a sharp knife, carefully slice the squash in half, lengthwise. Remove the seeds and string. Coat the inside of both squash slices with a little olive oil and season with a little kosher salt and pepper. Place on a baking sheet, cut side down. Bake for 25-30 minutes or until tender.
3.) Meanwhile, in a small skillet lightly toast the walnuts, making sure not to burn them. Set aside.
3.) In a separate medium skillet, heat a little olive oil and add kale, thyme, and garlic powder. Stir-fry for about 2 minutes until seasoning is well incorporated.
4.) Toss in cooked quinoa, toasted walnuts and lemon juice. Stir for another minute. Set aside.
5.) Generously spoon in the quinoa mixture to each squash and plate.

Thyme Quinoa stuffed Acorn Squash Thyme Quinoa stuffed Acorn Squash

Enjoy and Happy Fall!
xoxo Sarah

Quinoa + Kale Cakes


Oh quinoa, (Qin-wah), our best friend when we are in dire need of carbs and rice. Although, quinoa is technically a seed and not a whole grain like rice, it’s cooked just about the same way. One part quinoa to two part water, in a rice cooker or on a stove top.

Quinoa is both simple to make and can easily be kept in the refrigerator for later use in the week for salads, soups, breakfast bowls or toasted and enjoyed over almond milk. Today I was craving a veggie burger, so what better way to use leftover quinoa to make a delicious vegan “patty!”


**The mixture came out a bit dry at first, so make sure you add more liquids as you go.


  • 1 cup cooked quinoa
  • 1 small onion
  • 2 medium cloves of garlic, minced
  • 1 ½ cup roughly chopped kale
  • 1/4 cup flour + more as needed ( I used whole wheat)
  • ½ cup vegetable broth + more as needed
  • 1 flax seed egg *
  • 1 1/2 tbsp liquid amino
  • garlic powder + pepper + chill pepper (to taste)
  • olive oil


  • *Flax Egg: (this recipe is equivalent to 1 egg)
    1tbs ground flax seed + 3 tbsp. water:  whisk together and let sit for 3-5 mins to thicken
  • Meanwhile, in a medium skillet, drizzle your pan with olive oil and add garlic, kale, onions, all your seasoning and saute for 2 mins, or until the kale has decreased in size.
  • Add quinoa and stir until seasoning is well incorporated.  Set aside. IMG_1993
    IMG_1941 IMG_1997
  • In separate mixing bowl, combine flour, quinoa + kale mixture and vegetable broth.
  • Slowly add the flax egg mixture to bind all components together and mix. This process will need some man handling. My hands were the best tools to use on this part. If the mixture is a bit dry, add more water or vegetable broth.
  •  Mold into round patty shapes, about ½ inch thick per piece. I managed to get 6 patties from this recipe.
  • Preheat oven for 200 degrees. On a non stick pan, drizzle a little olive oil and bake quinoa cakes until golden and crispy brown. Flip and bake for approximately  5 minutes on each side. IMG_1989

*Use your imagination at this point and plate with your choice of sauce. I used the cashew cheese spread I made earlier this week, with a drop of sriracha and for extra texture, sliced avocados on top.

xoxo Sarah