4 cups water

6 cups broth, chicken or vegetable

5 long green beans, diced

3 celery sticks, diced

3 parsley stalks, whole

6 cherry tomatoes, diced and seeds taken out

1 lb chicken, breast or tenders, chopped

1 clove garlic, diced

1 cup quinoa

4 potatoes, cut into eighths (I used red with skin on)

handful frozen peas

salt to taste


  1. In a medium/large pot, mix water with green beans, parsley, garlic, chicken, celery, and tomatoes.  Bring it to a boil.
  2. Add broth and quinoa, and bring to a boil again.  Reduce heat and simmer for about 40 minutes.
  3. Add potatoes, peas, and salt.  Bring to a boil once again.  Reduce heat and simmer for 15 minutes.
  4. Turn off stove and let sit with a cover on for another 30 minutes for the flavors to develop.  Take out parsley as best as you can and serve.  You can also serve with parsley or scallions on top.



<Roasted garlic and hummus should be started first. >

Ingredients for Pilaf:

1 medium size bag organic broccoli florets

1 tsp + 1 tbsp olive oil

1 cup uncooked quinoa

1.5 cups water

1/4 tsp salt

5 cloves of roasted garlic (directions below)*

1 tbsp lemon juice

Directions for Pilaf:

Preheat oven to 400 degrees.  Cut broccoli into bite size pieces.  Toss in a bowl with 1 tsp of olive oil.  Roast on cooking sheet for 20 minutes.  Cook quinoa according to package directions.  While this is cooking, continue below to make garlic sauce.

*To roast garlic, peel off skin as best as possible while still keeping it together.  Cut off top 1/4 inch.  Place in aluminum foil and drizzle olive oil on it.  Roast for 40 minutes.

For garlic sauce, mash the roasted garlic in a glass bowl.  Add the lemon juice, olive oil, and salt until it looks like a paste.

When broccoli is roasted, quinoa is finished, and paste is made… mix all of it in a bowl.

Ingredients for Fish:

2 pieces of flounder

2 tsp lemon juice

Bean and Rosemary Hummus (Directions below)**

Directions for Fish:

Preheat oven to 375 degrees.  Place flounder in a glass baking dish, in foil or sprayed with cooking spray.  Drip 1 tsp lemon juice on each piece.  Slather with the hummus to your liking.  Bake for 15 minutes.

**Ingredients for Hummus:

One 15 oz can garbanzo beans

One 15 oz butter beans

1/4 cup tahini

1/4 cup vegetable broth

3 tbsp red wine vinegar mixed with 1.5 tsp sugar

2 cloves garlic, minced

1 tbsp minced fresh rosemary

Directions for Hummus:

Cook beans on medium heat for about five minutes, until warm.  Mix everything in a blender until smooth.  Let sit for 30 minutes in fridge so the flavors can marinate.

Use organic items when possible!  Enjoy!

Thanks to my trusty Thug Kitchen book for the inspiration!










1 cup red quinoa

2 avocados, cubed

1 hard-boiled egg, cubed

handful of grape tomatoes, chopped

handful of scallions, chopped

one bunch of asparagus

2 tbsp coconut oil

garlic powder to liking

Avocado Oil



Cook quinoa according to package directions.  Sauté asparagus in coconut oil and garlic powder for about 7-9 minutes.  Mix avocados, hard-boiled egg, tomatoes, scallions, and quinoa in medium-sized bowl.  Sprinkle with avocado oil and tamari.  Serve with asparagus on the side.  Pair with some water or a homemade orange/lemon juice.  ¡Buen Provecho!



2 tbsp olive oil

1 yellow onion

3 garlic cloves

1 1/2 cups chicken or vegetable broth

1 pkg (5 oz) red quinoa

1 tsp cumin

1/4 tsp cayenne pepper

salt and pepper to your liking

1 can garbanzo beans, drained and rinsed

1 can cannellini beans, drained and rinsed

peas to your liking (I used about 2 cups of frozen)

medium salsa verde

nutritional yeast flakes


Add oil to medium-heated pot.  Throw in diced onion and garlic.  Brown for approximately 8-10 minutes.  Add in quinoa, vegetable broth, cumin, cayenne pepper, salt, and pepper.  Bring to a boil, reduce heat, cover, and let simmer for 20 minutes.

Add beans and peas.  Cook for an additional five minutes.

Serve sprinkled with salsa verde and nutritional yeast flakes (a cheese substitute) and enjoy!