Quinoa Casserole

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!

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Corn On The Cob

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.
Ingredients:
– Corn
– Coconut spread
– Pepper
– Paprika
– Garlic powder

I used organic corn with leaves and husks.

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Peel the leaves back carefully without ripping them out.

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I used this coconut based spread instead of a dairy product. You can use butter if you like.

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Once leaves are peeled back, cover with spread and all spices.

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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.

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Let the corn cool. Peel all leaves and enjoy!!!