So what do you feel like eating when the temperature spikes? This Quinoa Citrus salad will be the answer! It has a healthy dose of protein from the quinoa but is light and refreshing because of the ginger citrus dressing. The greens are a heart healthy combo of chopped kale and spring mix, and we toss in toasted sliced almonds for a satisfying crunch. With a soup or sandwich or all by its lonesome, this will be a new fav!
Oranges, Quinoa, Spring Mix Lettuce, Baby Kale, Almonds, White Balsamic Vinegar, Mirin, Lemon Juice, Orange Juice, Sugar, Ginger, Salt, Spice
Four varieties of beans, slow baked with onions and a blend of savory seasonings to create a rich “barbequey” flavor. Proof that you don’t need bacon to make great baked beans.
Black Beans, Kidney Beans, Navy Beans, Pinto Beans, Tomato, Onion, Sugar, Maple Syrup, Molasses, Vinegar, Tomato Paste, Salt, & Spices
Red, Yukon Gold, Idaho and Sweet potatoes are roasted with white onions along with a savory mix of herbs & pepper. The skins are left on to amp up the healthy goodness.
Red Potatoes, Yukon Gold Potatoes, Sweet Potatoes, Onions, Spice
Farro, an ancient grain dating back to the Fertile Crescent in Egypt, is tossed with segmented oranges and pistachios in a light ginger citrus dressing, giving this ancient staple a fresh new twist.
Farro, Oranges, Sugar, Onion, Celery, Pistachios, Balsamic Vinegar, Mirin, Lemon Juice, Orange Juice, Ginger, Salt, & Spices
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