Taboulleh with Quinoa and Chick Peas (Vegan)

*1 cup quinoa cooked with 2 cups water

1 can chick peas (garbanzo beans), rinsed and drained

1 bunch parsley, coarsely chopped (no stems please!)

1 cucumber, chopped (you can seed and peel if you want, but why?)

1 cup cherry tomates, split in half

1/2 cup organic, extra virgin olive oil

juice of 1 lemon or 1/4 cup red wine vinegar

salt and pepper to taste

*prepare quinoa first. Bring to boil, then reduce heat to simmer. Cover and cook for 15 minutes. Fluff with fork. Can be substituted in any recipe you would use rice for. Only grain that is also complete protein.

Allow quinoa to cool some. Toss all ingredients in large, non-reactive bowl. Cover and chill for at least 30 minutes to allow all flavors to mingle. Travels well and is a great lunch for vegans (lots of protein and veggies). Parsley is great for your kidneys (and your breath!).

Super Easy Brownies

1 cup flour

1 cup sugar

1 or 2 eggs (I would use 2 in a dry climate or if they are small)

1 stick butter

6 Tbsp cocoa powder

1 tsp vanilla extract

1 heaping Tbsp yogurt, sour cream or mayo

1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Have an 8×8 non-stick pan ready. Melt the butter and stir in cocoa and vanilla. Add everything but nuts and stir just until incorporated. Stir in nuts and spoon mixture into pan. Bake for approx. 25 minutes. Top should just be starting to crack when done. Allow to rest 5-10 minutes before cutting. I like to cut into 9 squares and top with a serving of vanilla ice cream or frozen yogurt. This is a nice recipe to throw together at last minute when company is over. Only take about 5 minutes to get it into pan and into oven.

Shrimp & Pea Rissotto

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1/2 lb. medium shrimp, peeled and deveined

1 cup frozen peas

1 cup rissotto rice

1 shallot, minced

4 cups chicken broth

1/2 cup dry white wine

1/4 cup grated parmessan cheese

Heat chicken broth in a saucepan over medium heat. Put a small amount of olive or canola oil in a large skillet and saute shallot. Add rice and cook until somewhat translucent. Add wine, then broth in 1/2 cup increments, stirring until liquid is absorbed. When you get to last addition of broth, add shrimp and peas. Cook until shrimp is pink and all liquid is absorbed. Stir in cheese.