Spring Watercress and Quinoa Salad

This is one of my personal favorites. Friends often request this quinoa salad and I happily oblige because it’s a snap to make and goes well with everything. The quinoa cooks in 12-14 minutes, and just a simple dressing of lemon juice and olive oil seasons it perfectly.

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Ruby Quinoa Salad with Lemon-Fig Dressing

Earthy and sweet flavors mingle in this versatile and tasty salad. The color comes from raw beets grated and added to the quinoa.  A dressing of orange, lemon and lime citrus with a dollop of fig spread or honey adds a fresh, sweet note.  I’ve had several beet skeptics try the salad and pronounce it delicious.

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Fall Wild Rice Veggie Bowl

I love the colors, crunch, and sweet savory combo flavors of the veggies and pomegranate over the wild rice. A cilantro-lime dressing is the delicious “cherry” on this bowl. The grain can be cooked in advance. There may be some dressing left over – for your next bowl.


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Summer Grain Salad with Tomato and Corn

In summer, perfectly ripe tomatoes, fresh corn kernels, fragrant torn basil and fresh mozzarella mingled with small kernels of grain is a winning combination that goes with nearly everything on a summer table. The combination is good with penne pasta, but healthier and more flavorful with a whole grain, such as farro, spelt, wheat berries etc. If you have herbs from the garden – anything from mint, oregano, chives, dill – add a few tablespoons.


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Protein Plus Quinoa and Broccoli Bowl

When I was growing up, my mom and I loved to make a dish from the original Moosewood cookbook that was called the Perfect Protein Salad – it had cottage cheese and cooked dry soybeans (and mayonnaise, if I can remember correctly). Here is a perfect protein salad for today – featuring a triple dose of protein from quinoa, tempeh and edamame beans – along with broccoli and other veggies. If you think you don’t like tempeh, try it as a crouton as it’s featured here, and topped with this tasty tahini and lemon sauce. This bowl is “perfect” for breakfast, lunch or dinner. How’s that for versatility?

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Chickpea Burgers with Yogurt Sauce

I wanted to come up with a version of a “falafel” that was not fried. These  chickpea burgers – a combination of grain, bean and flavorful spices – are just that, pan-seared, not deep-fried in oil. With a simple, creamy yogurt sauce and pita bread, these make a great lunch or vegetarian dinner with a Greek salad or quinoa tabouli.

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Mexican Quinoa Salad with Black Beans, Corn and Edamame

I first made this salad for a teachers’ appreciation day at the West Tisbury School on Martha’s Vineyard, and from the raves I got I knew I needed to record what I had done. It’s light, crunchy and colorful, but it is also packed with some of the most nutritious foods out there – quinoa, beans and vegetables. (Quinoa provides both calcium and iron, as well as protein, and more.) It’s great year-round – for BBQ’s or potlucks – or at home with chicken, fish or a Mexican-themed meal. For leftovers, it makes a healthy lunch.

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