Quinoa is a great complex carb to have but the taste is very plain. I stumbled upon a website called 86 lemons that has this great recipe for a quinoa casserole.
Check it out, it was pretty delicious!
I followed the recipe as is, with the only exception of using chickpeas instead of beans. I was also very excited of using fresh organic white corn (which I roasted in the oven first) and fresh parsley from my herb garden. This was a great side for any protein. Enjoy!
Now that summer is near I would like to grill (or have my husband grill :-)) more often. One of my favorite sides is corn on the cob. Since Miami weather is so unpredictable I found a new and easy way to have my corn on the cob without depending on good weather.
– Coconut spread
– Garlic powder
I used organic corn with leaves and husks.
Peel the leaves back carefully without ripping them out.
I used this coconut based spread instead of a dairy product. You can use butter if you like.
Once leaves are peeled back, cover with spread and all spices.
Cover corn with leaves again and place in oven for 20-25 minutes at 350 degrees. Make sure no husks are touching the bottom of the oven or it will burn.
Let the corn cool. Peel all leaves and enjoy!!!