From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
Chicken, Granny Smith apple, sliced fennel, bacon, quinoa and kale mix with sherry vinaigrette.
Roasted butternut squash, quinoa, farro, diced apple, fennel, toasted pumpkin seeds and kale spring mix with ginger turmeric vinaigrette.
Instead of oatmeal, switch out that wholesome whole grain for another one—quinoa. This protein- and flavor-packed breakfast bowl is cinnamon-spiced, sweet, and vegan to boot.
Protein-rich quinoa is tossed with corn, cabbage, peppers, and scallions then drizzled with a kicky ancho-lime dressing. Serve this recipe as a side dish, or add it to your favorite lettuce greens or spring mix for an entree.