4 Tips for Simple Summer Entertaining

Entertaining. Some people love it. Some hate it.

I’m firmly in the “love it” camp. So much so that some may say that I have a pathological need to feed people. I know that not everyone feels the same way.

Often, people are in the “hate it” camp because they think that it’s a lot of work. It certainly can be. But you can host a fantastic, fun event without a lot of work. In fact, what I’ve learned over the years is that people have the best time at a party when the food is simple. And, summertime is the easiest time to create simple, delicious food.

Here are some tips to make feeding your friends easy:

1. Start with good ingredients. I’m often told that I’m a good cook. But in reality I keep things really simple. The secret isn’t my skill. It’s good ingredients. When your ingredients are delicious you don’t need to do much to them. This time of year so many veggies and fruit are at their peak. Mother Nature’s done the work for you, all you need to do is highlight the abundance. Green Earth Organics only sends you good ingredients all year long. Start with the ingredients in your box and you’ve got the makings for a delicious menu!

2. Serve healthy food. Often we feel that because it’s a party, we need to be serving rich, indulgent foods. But I find that people appreciate that I serve healthy food. They get to come and enjoy fantastic food and friends, without feeling guilty afterwards. All the pleasure without the guilt – sounds good to me.

3. Offer a variety. In this world of food sensitivities and special diets, serving a variety of foods makes everyone happy. People can pick and choose what works for them. For example, attending the evening gathering in the photo that I snapped, I had a vegetarian, two pescatarians (they eat seafood but no meat or poultry), an allergy to stone fruits, a hazelnut allergy, a blueberry allergy, and someone who eats gluten-free. The event was at 7pm so I knew that some people would have eaten dinner at home before coming out and some people would be arriving hungry for dinner. It was also during one of our summer’s heat waves so I didn’t want to spend all day in a hot kitchen, nor did people want to eat hot, heavy food. What did I serve?

• Cucumber topped with smoked salmon pate
• Quinoa salad in endive boats
• Sweet & spiced nuts (no hazelnuts)
• Cherry tomatoes
• Blueberries
• Blackberries
• Local melon
• Cherries, apricots, and peaches.
• Apricot-almond tarts
• Meringues  

4. Know when to outsource. Stick to what you’re good at, otherwise you’ll stress yourself out. For example, I don’t have the gift of baking. So I either plan a dessert without baked goods (e.g. a mixture of fresh fruit and some good-quality chocolate), or I ask a guest to bake dessert (many people love to help out), or I buy dessert at a bakery. At the event in the picture, I bought the tarts and meringues at an amazing local gluten-free bakery.

Don’t let the perception that it’s a lot of work get in the way of enjoying getting together with your loved ones. Keep it simple and enjoy their company.

Kristen Yarker, MSc, RD helps moms and dads support your picky kids to get good nutrition today…and instill a life-long love of healthy eating. After 7 years of moms asking for help with their eating too, Kristen created 40 Days to a Healthier, Happier You women’s weight loss program. Find out more at www.KristenYarker.com


www.KristenYarker.com
www.Facebook.com/KristenYarkerNutrition
Instagram: @KristenYarker
Twitter: @KristenYarker
Pinterest: KristenYarker 

Quinoa Salad

Ingredients

1 Cup Quinoa
2 Cups Water

Salad:
1 Apple
1 Green Bell Pepper
1 Tomato
2 Stalks of Celery
1/2 Red Onion
1/2 Cucumber
6 Sprigs Cilantro
1/4 Cup Walnuts


Dressing:
8 Tbspn Olive Oil
6 Tbspn Balsamic Vinegar
3 Tbspn Lemon Juice
2 Sprigs Cilantro
1/2 Tspn Salt
1/2 Tspn Pepper


Directions 

1. In small pot, bring to boil 1 Cup Quinoa and 2 Cups of water.  
Turn down to simmer for 15 minutes, until water all absorbed in the quinoa.
Once Quinoa is done, put in the fridge/freezer to cool off (Do not freeze) so it is cold when added to salad.

Chop up Apple, Green Pepper, Tomato, Celery, Red Onion, Cilantro into small chopped pieces.  Put aside.

In a small blender, blend together Olive Oil, Balsamic Vinegar, Lemon Juice, Cilantro, Salt and Pepper.
Everyone is different, so try the dressing and add what you think will make it better for you! Be creative! 

In a large bowl, add the cooled down Quinoa to the chopped fruit and Vegetables.  Add your dressing and mix thoroughly.  

Sprinkle some crushed walnuts on top and voila!  A healthy salad that is absolutely delicious!

Roasted Yam, Quinoa, and Mixed Greens Salad

Featured on Calgary's CTV morning show with our very own Brigitte
Check it out!

Adapted from Eat Yourself Skinny!

Ingredients:

2 medium Yams, peeled and cubed (can also use sweet potatoes)
1 Tbsp Olive Oil
1 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Oregano
1/2 tsp. Spice Sanctuary's Ground Red Chili Powder
1/2 cup uncooked quinoa
2 cups mixed greens (Kale is also great for this salad)

Optional:
1/4 cup dried cranberries/raisins/sunflower seeds/whatever you feel like!

Salad Dressing:

2 Tbsp Apple Cider Vinegar
2 Tbsp Olive Oil
1 tsp. minced shallots
1 1/2 Tbsp honey

Directions:

1. Preheat oven to 425 degrees F.

2. Rinse and peel yams, chopping them into 1/4 inch cubes. Toss with olive oil, garlic powder, oregano and chili powder until completely coated.

3. Spread out cubes evenly onto a baking sheet and roast for about 30 minutes, flipping them once.

4. While the yams are baking, cook the quinoa in a rice cooker (quinoa has the same exact water ratio as rice, so just check your cooker's water requirements and go!). Once quinoa is done, stir to fluff it up and allow it to cool for about 5 minutes.

5. In a large bowl, combine greens and quinoa.

6. Mince your shallots, then in a smaller bowl mix together dressing ingredients and toss with the greens and quinoa

7. Gently fold in the sweet potato cubes, then sprinkle your dried fruit or seeds on top for presentation.

Jules Fuel "No Added Weirdness"

Just in time for the start of the 2014 Winter Olympics, we are extremely excited to add a brand new line of Olympian created breakfast food to our ever growing selection. Born and raised underneath the slopes of Whistler, 2010 Ski Cross Olympian and World Champion medalist Julia Murray has long been perfecting a true “breakfast of champions” and is currently studying to become a Registered Holistic Nutritionist.

While training for the Olympics, Julia found that the traditional options for the morning meal just weren’t cutting it. She needed something that would make her feel full and give her the energy needed to make run after run down the icy slopes, but wouldn’t make her feel heavy and weighed down. What developed was an innovative cereal that is “100% organic, vegan, low-glycemic, nutrient-dense, high fibre, antioxidant-rich, and, in her own words, 'Purely Vitalicious’.”

Each bag contains six servings of cereal, with a superfood ingredient list that will impress even the most picky of healthy eaters.

• Quinoa, the “mother grain,” is a low-glycemic source of protein.
• Goji berries for a metabolism and vitamin C boost.
• Chia seeds with tons of antioxidants, omega3 and 6 fatty acids.
• Sunflower seeds, whose folic acid prevent bad cholesterol from sticking around.
• Pumpkin seeds with iron and magnesium to balance blood sugar.
• Flax seeds, high in fiber and antioxidants and helps reduce the risk of colon cancer.
• Rolled Oats to lower cholesterol and boost your energy and your immune system.
• Thompson Raisins with potassium for your heart and anti-inflammatory qualities to keep your body moving.

Those of us lucky enough to frequent the Whistler Farmers Market this past year have even had a chance to see “Jules Fuel” for ourselves as she sought feedback from her customers and tested marketability. With resounding success amongst the eager slope-goers and health conscientious residents, Julia has thrown her entrepreneurial spirit into the next step.

Sharing it with the rest of the world!

Green Earth Organics is thrilled to support our own local Olympian, Julia in her quest to bring “Jules Fuel” into the Vancouver market.

Buy Juels Fuel now from our Sea to Sky location or our Vancouver location.

What Does it Really Mean to Go Gluten Free?

More and more people these days are opting for gluten-free diets, whether because of a celiac diagnosis, a wheat-sensitivity, a bid to be all-around healthier, or just to see what it's like. But what does going gluten-free really mean?

Gluten is an elastic protein that's present in wheat, rye, barley, spelt and kamut. Of all these grains, wheat is the one that tends to give people the most trouble and is present in the most things that we often reach for as a snack. Modern wheat is vastly different from the grain it used to be thanks to extensive cross-breeding; classic wheat plants used to grow to over four feet tall, while modern wheat, which is grown in the vast majority of the world’s wheat fields, stands at about two feet and balances a huge seed head on its small stem. As a result, the structure of the gluten protein in wheat is very, very different from its ancient grain form -- which, essentially, is what both spelt and kamut are. This shift in wheat's structural make-up may be to blame for the huge numbers of people having difficulties with wheat-loaded diets. We also tend to eat a lot more gluten these days than our forebears did in days past, especially since gluten can be hiding in everything
from soy sauce to candy to yogurt to lipgloss (no, really).

So what's a gluten-free gut to do? First of all, figure out what kind of gluten-free eater you are, or if you are one at all. Some of us thrive perfectly well on a wheat-full diet, despite all trends. Others would do well to simply cut back on the amount of processed wheat they're consuming. But some of us really do need to go gluten-free for good. Know what's best for your body -- not anyone else's -- by checking your resources, talking to your doctor, and tuning in to what your own body is telling you.

There's a huge difference between going gluten-free because you have celiac disease and going gluten-free because you think you'd like to cut back on your wheat consumption. Both change your diet, certainly, but the former almost always entails a much stricter eating regime than the latter, which can sometimes make room for a snack that you don't feel like skipping or for cross-contamination. If you're celiac, all of a sudden you need be able to decode the many mysterious ingredients on the back of salad dressing bottles and be vigilant for any speck of gluten that may have touched your otherwise-totally-gluten-free salad. Luckily, for the seriously celiac, there are a lot of resources on how to not only cope with your new diet but to thrive. Good places to start on the internet are Celiac.com (http://www.celiac.com) , Gluten-Free Living (http://www.glutenfreeliving.com) , and Gluten Free Girl and the Chef (http://glutenfreegirl.com/) .

Perhaps the best way to imagine your new life without gluten is to focus on all the delicious foods you get to bring into your diet that you were previously neglecting out of an unnecessary wheat loyalty. Gluten-free can be really hard if you're only thinking about what you can't eat. A lot of gluten-free products out there take your favourite wheaty snack and replace it with something that almost inevitably doesn't taste as good as the original. It's hard to make a good gluten-free pizza (though certainly not impossible)! A much easier way to start enjoying your gluten-free life is to fill your plate with good, fresh food that's naturally gluten-free. Explore your vegetables. Embrace the multitude of other grains, like amaranth, buckwheat, millet, rice, teff, and quinoa (not technically a grain but it works).

If you are attached to baking or baked goods, familiarize yourself with the many ways to bake gluten-free and keep a stash of all-purpose gluten free flour mixed up in your kitchen. A good way to bake gluten-free is to do it by weight; invest in a kitchen scale and your baking life will become much, much easier. You can make your own all-purpose flour mix at home -- because buying it in the store can be really expensive if you use a lot -- by simply mixing 7 parts of gluten-free flour of your choice with 3 parts gluten-free starch of your choice (for more instructions on that, check out this post (http://glutenfreegirl.com/2012/07/how-to-make-a-gluten-free-all-purpose-flour-mix/) ).

The most important thing about going gluten-free is knowing what works for you. Learn to ask questions about cross-contamination at restaurants, to expect ingredient lists for meals, and to really listen to how your body is dealing with whatever it is you're eating. It's a whole lot easier to be gluten-free these days, but it can still be a challenge. Luckily, every single one of our predesigned produce bins comes automatically gluten-free!

Crustless Quinoa & Greens Quiche

INGREDIENTS

1/2 cup quinoa
1 cup water
2 Tbsp extra virgin olive oil
1 onion, thinly sliced
1 bunch cooking greens (kale, chard, spinach, dandelion greens, collard greens, etc), stems removed and cut into ribbons
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
3 oz cream cheese or plain chevre, cubed
4 eggs
Sea salt and ground pepper, to taste

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9-inch pie plate with either butter or extra virgin olive oil.

Use a fine sieve to rinse the quinoa. In a saucepan, combine the water and quinoa. Cover, bring to a boil, and then reduce heat to a simmer. Cook until all the water is absorbed and the quinoa is tender, about twenty minutes. Fluff and set aside.
   
In the meantime, heat a large frying pan over medium heat. Add the olive oil. When the oil is hot but not smoking, add the onions. Cook, stirring frequently, until the onions are soft and browned.

With the stove still on, scrap the onions in to a large mixing bowl and set aside, and then add the greens to the hot frying pan. Still on medium heat, cook until the greens are wilted and bright green, about two minutes.

Allow the greens to cool and then squeeze out any extra liquid using a sieve or a clean dish towel.

Add the greens, quinoa, garlic, cheddar, and cream cheese to the mixing bowl already containing the onions. Mix well until evently combined.

In a small bowl, whisk the eggs. Add to the veggie and cheese mixture, and then stir until well combined. Add salt and pepper.

Pour the mixture in to the prepared pie plate. Bake for about 45 minutes, until the top is golden and the quiche has started to pull away from the edge of the pie plate.

Serve hot or at room temperature.

Mandarin & Cranberry Quinoa Salad

INGREDIENTS

3/4 cup raw quinoa
1/3 cup extra virgin olive oil
3 tsp apple cider vinegar
1 Tbsp lime juice
2 to 3 Tbsp orange juice
3 tsp dried parsley or 3 Tbsp fresh parsley, finely chopped
Pinch of sea salt
1/2 cup dried cranberries or fresh cranberries, sliced
2 to 3 mandarin oranges or tangerines, peeled and separated into segments
1/2 cup slivered almonds (optional)
1 Tbsp whole flaxseeds or toasted sesame seeds (optional)

DIRECTIONS

Prepare quinoa according to package directions. This step can be done the day ahead. Allow the quinoa to cool.

Combine oil, vinegar, lime juice, orange juice, parsley, and salt together in a jar with a tight-fitting lid. Shake well to combine.

In a salad bowl, combine the quinoa, cranberries, and orange segments. Toss with the salad dressing and sprinkle the almond slivers and flax or sesame seeds (if using) on top.

This salad will keep well in the fridge for 2 to 3 days.

Couscous with Spinach, Feta, and Beets

INGREDIENTS

1 large orange, juice and zest only
2/3 cups couscous (or can substitute quinoa)
1/4 cup walnut pieces
6 dried apricots, chopped roughly
4 beets, cooked, peeled, and quartered
1/4 cup cubed feta cheese
2 Tbsp extra virgin olive oil
Juice of 1/2 lemon (or 1 Tbsp of lemon juice)
Sea salt and pepper to taste
2 handfuls of spinach, chopped to desired size

DIRECTIONS

Add orange juice and zest to water and use it to cook couscous or quinoa per package directions. When finished, fluff with fork and allow to cool.

When cool add the walnuts, apricots, beets, and feta.

In a separate bowl, combine olive oil, lemon juice, salt, and pepper. Add dressing to the salad and stir well. When ready to eat, toss in the spinach.

Makes 2 servings.

Quinoa Stuffed Bell Peppers

INGREDIENTS

1 cup quinoa, rinsed and drained
2 Tbsp extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
2 cups white button mushrooms, diced
1 tomato, diced
1 cup pasta sauce
Sea salt and ground black pepper, to taste
6 bell peppers, any colour, cut in half from top to bottom and seeded
1 cup shredded mozzarella, or more to taste

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Cook quinoa according to package directions.

Heat a large skillet over medium heat. Add olive oil. When hot but not smoking, add onions and garlic and cook, stirring frequently, until fragrant and slightly translucent, about 5 to 7 minutes.

Add zucchini, mushrooms, and tomato and cook until slightly tender, about 3 to 5 minutes. Add the tomato sauce and cover and simmer until the vegetables have softened, about 10 more minutes.

Remove from heat and stir the cooked quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in a deep baking dish. Cover dish with aluminum foil. Bake until bell peppers are slightly tender, about 18 minutes.

Remove foil and sprinkle peppers with mozzarella. Bake until cheese is bubbling and melted, about 5 more minutes.

Quinoa Croquettes

INGREDIENTS

3/4 cups quinoa
4 large eggs
1/2 tsp sea salt
2/3 cup finely chopped green onions (green parts only) or chives
1 onion, finely chopped
1/3 cup grated Parmesan cheese
3 cloves garlic, finely chopped
About 1 cup bread crumbs
1 Tbsp extra virgin olive oil

DIRECTIONS

Cook the quinoa according to the package directions. Fluff and allow to cool to room temperature.

In a medium bowl, beat the eggs, then add the quinoa, salt, green onions, onion, Parmesan, and garlic. Combine well. Stir in 1 cup of the bread crumbs and then let stand for a few minutes.

If the mixture is too wet, add more breadcrumbs; add water if it is too dry. Form the mixture into twelve balls and flatten each to about 1-inch thick.

Heat a large, heavy skillet over medium-low. Add the oil and allow it to get hot. Add as many croquettes as will fit, cover the skillet, and cook until the bottoms are deeply browned, about 7 to 10 minutes. If they aren't brown after 10 minutes, increase heat to medium and continue to cook until browned. Flip croquettes with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining croquettes. Serve hot.

Quinoa Power Bars

INGREDIENTS

2 cups cooked quinoa
2 cups quick cooking rolled oats
1/4 cup flaxseed meal
1/2 cup soy protein powder
1 tsp baking soda
1/2 tsp sea salt
1 cup nuts, coarsely chopped
1 cup dried fruit, coarsely chopped if necessary
1/2 cup chocolate chips (optional)
1/4 cup sugar
1/2 cup unbleached white flour or whole wheat flour
1/4 cup apple sauce
2 tsp vanilla
1 tsp cinnamon
1 cup water

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

Use 2 cups of leftover cooked quinoa or cook a half-cup of raw quinoa according to the package directions.

Combine oats, flaxseed meal, protein powder, baking soda, salt, nuts, dried fruit, chocolate chips, sugar and flour in a large bowl.

In a medium bowl, combine cooked quinoa, apple sauce, vanilla, cinnamon, and water. Add the quinoa combination to the dry ingredients and mix well.

Grease a 9 x 13-inch pan. Spread mixture into the pan, pressing down with hands until even. Bake for 20 minutes. Allow to cool, cut into bars, and wrap well. Freeze any bars you won't eat within a couple of days.

Hot and Sweet Quinoa Cereal

INGREDIENTS

1 cup milk or plain soy beverage
1 cup water
1 cup quinoa
2 cups fresh blackberries
1/2 tsp cinnamon
1/3 cup chopped pecans
4 tsp agave

DIRECTIONS

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.

While the quinoa is cooking, roast the chopped pecans in a 350 degree Fahrenheit toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. Set aside.

When most of the liquid has been absorbed, turn off the heat under the quinoa and leave covered. Let stand for 5 minutes, then stir in the blackberries and cinnamon. To serve, transfer to four individual bowls and top with pecans and a drizzle of agave (about 1 teaspoon per bowl).

Serves 4.

Quinoa & Broccoli Casserole

INGREDIENTS

1 1/2 cups quinoa
1/2 medium onion, chopped
2 cups broccoli florets cut into bite-sized pieces
1 cup shredded old cheddar, divided 3/4 cup and 1/4 cup
1/4 cup grated Parmesan cheese
1 clove garlic, crushed
1/2 tsp paprika
Sea salt and pepper to taste

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit.

Wash and drain quinoa in a fine mesh strainer 2 or 3 times.

Combine quinoa with 3 cups of water in a medium saucepan. Bring to a boil, reduce heat, and cook for about 15 minutes or until all the water is absorbed.

In the meantime, saute onion for a few minutes and steam broccoli until bright green, about 5 minutes.

Combine vegetables and spices in a mixing bowl, adding in hot, cooked quinoa, Parmesan cheese, and 3/4 cup shredded cheddar cheese. Mix well and press into a lightly greased 8x8 baking dish. Sprinkle with remaining cheddar cheese on top.

Bake uncovered for 15 to 20 minutes, until cheese is melted on top.

Quinoa with Yams & Mushrooms

INGREDIENTS

1/3 cup quinoa
1 cup water
1 pinch sea salt
1 Tbsp extra virgin olive oil
1 tsp minced garlic
1 small red onion, chopped
1 cup crimini mushrooms, sliced
1 small yam, peeled and diced
1/4 tsp cayenne pepper
Sea salt and pepper to taste
1/4 cup pecans, chopped and toasted

DIRECTIONS

Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, yams, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the yam is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.

Quinoa Tabouli

INGREDIENTS

3 cups cooked quinoa (1 cup uncooked - follow package cooking instructions)
1 tomatoes, seeded and diced
3 cups chopped fresh parsley
4 green onions, chopped with the tops
1/3 cup lemon juice
1/3 cup extra virgin olive oil
1 clove garlic, crushed
Sea salt and black pepper, to taste

DIRECTIONS

Gently toss quinoa, tomato, parsley, and green onions with a fork. Mix lemon juice, olive oil, and garlic in a separate bowl. Pour over quinoa mixture, and re-toss with a fork. Season with salt & pepper to taste. Chill to meld the flavours, then serve cold or at room temperature.

Tomato and Mozzarella Quinoa Salad

INGREDIENTS

3 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
1 Tbsp water
2 cups cherry tomatoes, halved
4 oz mozzarella, cubed
1 cup uncooked quinoa
2 cups vegetable broth

DIRECTIONS

Whisk together the balsamic vinegar, olive oil, and water. Place tomatoes and mozzarella in a bowl and drizzle them with vinegar and oil mixture. Marinate in the refrigerator for 10 minutes.

Cook the quinoa according to the package directions. Allow to cool, then add to tomato and cheese. Toss well, then refrigerate for at least 2 hours.

Mediterranean Quinoa Salad

INGREDIENTS

3 cups vegetable broth
1 1/2 cups quinoa
1/4 cup apple cider vinegar
2 cloves garlic, minced
1 Tbsp lemon juice
3 Tbsp extra virgin olive oil
1/2 cup pitted and sliced black olives (optional)
1/3 cup chopped fresh cilantro or parsley
1 cup cherry tomatoes, sliced in half
Sea salt and pepper to taste
1/2 cup finely cubed or crumbled feta

DIRECTIONS

Cook quinoa in vegetable broth according to package directions. Allow to cool.

In a small bowl, whisk together vinegar, garlic, lemon juice, and olive oil.

Gently toss the quinoa with the olives, cilantro or parsley, and cherry tomatoes. Add the olive oil dressing and toss again. Add salt and pepper to taste and gently stir in the feta cheese.

Some variations on this salad: kalamata olives instead of black olives; parsley instead of or in addition to cilantro; adding diced red onion, canned artichoke hearts, and/or diced bell pepper, etc.

Quinoa with Black Beans and Cilantro

INGREDIENTS

1 Tbsp extra virgin olive oil or coconut oil
2 cups chopped white or yellow onions
1 cup chopped bell pepper
1 cup quinoa, rinsed and drained
2 tsp chile powder
1/2 tsp ground cumin
1/2 tsp sea salt
1 1/2 cups water
1 can black beans, rinsed and drained
1/2 cup chopped fresh cilantro, divided
Crumbled feta cheese (optional)

DIRECTIONS

Heat oil in heavy medium saucepan over medium-high heat. Add onions and bell pepper; saute until beginning to soften, about 5 minutes.

Stir in quinoa, chili powder, cumin, and salt. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes.

Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.