Wheat-less Wednesday – Sunchoke-Kale Hash with Quinoa

Ingredients: 4 cups cooked quinoa (1 cup dry) 2 1/2 pounds sunchokes, peeled and cut into 1/2 inch pieces. 1 pound kale coarsely chopped with stems discarded 3 Tbsp. Olive Oil blended with 3 Tbsp. Coconut Oil 1 Tbsp. Butter 1/2 pound oyster mushrooms 1 small yellow onion sliced 1/4 inch thick 4 cloves garlic, finely chopped Salt and freshly ground pepper  Instructions: 1. In a large saucepan, cover sunchokes with water and add a pinch of salt. Boil 10 minutes or until … [Read more...]

Wheat-less Wednesday – Popped Quinoa

Ingredients: Quinoa Olive Oil Seasonings of choice  Instructions: 1. Rinse quinoa with cold water using a fine mesh strainer. 2. Spread the rinsed quinoa on a baking sheet and put in the oven on the lowest setting, stirring occasionally until dry. 3. Place a heavy bottomed pot over medium high heat. 4. Add 1 Tbsp. olive oil and swirl to cover the bottom of the pot. 5. Add 3 Tbsp. of the rinsed quinoa and cover the bottom of the pot evenly. 6. Place lid over pot and quinoa will … [Read more...]