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Today, please welcome Wendy from Cooking Quinoa.



Wendy is one of those bloggers I admired from afar for some time before we finally met online. I was always amazed and a little intimidated by the incredible output on her blog–always such creative, delicious-sounding recipes (and all made with quinoa!!), with beautiful photos to boot–on a very regular basis (I think Wendy cooks more in one day than I must do in a week!).

After some chatting on twitter, we eventually began to email back and forth, and I was so delighted to by how friendly, down-to-earth, genuine and generous Wendy is. She’s a homeschooling mom of three who eats–and cooks–healthy foods containing quinoa. How about Quinoa with Veggies and Almond Butter Curry Sauce, Chocolate Chip Quinoa Blondies, Roasted Pumpkin Quinoa Salad, incredible Copycat Mary’s Gone Crackers, or this uber-creative Cherry Quinoa Smoothie? And be sure to check out her varied list of cookbooks on her blog! Her recipes are always straightforward, reliable and easy to follow–not to mention, they taste amazing! (And I really appreciate how almost every single one has vegan options). Thanks, Wendy!



My name is Wendy and I blog over at Cooking Quinoa. I am thrilled to be here today helping Ricki out while she works on her next book!

As you might have guessed from the name, my website is all about quinoa. I focus on real food, healthy recipes and an occasional indulgence from time to time.

I am almost never without cooked quinoa in the fridge. It’s great to sneak into breads, pancakes or cookies for my boys. As a mom I love knowing that I’m making these things just a little bit healthier for them.

If you have a baby, quinoa makes a great early food. (Just make sure you rinse it very well.) My nine month old daughter has been enjoying it – often mixed with avocado – since she was six months old.

While all three of my children eat quinoa, the real reason I keep it on hand all the time is me! Like you all, I am extremely busy but still try to eat right. Having cooked quinoa in the refrigerator means a healthy meal is never far away.

One of my favorite things to make is a quinoa bowl. I typically just fill the bottom of a serving bowl with quinoa and then top it with whatever cooked or fresh veggies I have in the refrigerator. I love to top it with some type of sauce, but balsamic vinegar does it in a pinch!

The recipe I am sharing with you today is one of my favorite quinoa bowls. I hope you enjoy it as much as I do!

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California Quinoa Bowl This quinoa bowl was inspired by a rice bowl in Food Network Magazine. If you don’t enjoy heat, feel free to leave the crushed red pepper off. The bean puree resembles a tahini free hummus. If you are short on time, purchased hummus would be a great substitution. Roasted Vegetables:

2 red peppers, cut into strips

1 zucchini, julienned

1 red onion, halved and sliced thin

¼ cup (60 ml) walnuts, chopped

3 cloves garlic, sliced thin

2 tablespoons extra virgin olive oil

1/8 tsp (.5 ml) crushed red pepper flakes

1 tsp (5m l) fine sea salt

½ teaspoon fresh ground pepper Bean Puree:

1 ½ cups (360 ml) cooked cannellini beans, drained and rinsed (about 1 can)

1 avocado, peeled and pitted

2 Tbsp (30 ml) lemon juice

3/4 tsp (3.5 ml) garlic, minced (more or less to taste)

1/3 cup (80 ml) filtered water

¼ cup (60 ml) chopped cilantro or parsley

1/2 tsp (2.5 ml) sea salt (more or less to taste)

1/4 tsp (1 ml) fresh ground pepper Bowl:

4 cups (960 ml) cooked quinoa, warmed

1 cup (240 ml) sprouts Preheat oven to 425F ( 220C). Line 2 rimmed baking sheets with parchment paper. In a medium bowl combine red pepper, zucchini, red onion, walnuts, garlic, olive oil, crushed red pepper, salt and pepper. Arrange on baking sheets and cook, stirring occasionally, for 25 minutes. In a food processor combine beans, avocado, lemon juice, garlic, water, salt and pepper. Process until smooth, adding additional water as required to reach desired consistency. Add cilantro and pulse until combined. Place quinoa in serving bowls and top with vegetables, puree and sprouts. Servings 6, Calories 321, Fat 16.1g, Carbohydrates 33.6g, Protein 11g, Cholesterol 0mg, Sodium 530mg, Fiber 10.7g, Sugars 3g, WW Pts 8

Suitable for: ACD All Stages, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, vegan, low glycemic.s

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Wendy Polisi is the creator of CookingQuinoa.net, where she shares healthy creative recipes and celebrates all things quinoa. An avid cook from an early age, Wendy enjoys the challenge of creating dishes that are healthy without sacrificing flavor. She is the author of the bestselling Quintessential Quinoa Cookbook and The Gluten Free Quintessential Quinoa Cookbook as well as popular ebooks QuinoaFit, Quinoa Strong and The Holiday Quinoa Cookbook. Though she dedicates a great deal of time to all things food, her greatest accomplishment is being a (homeschooling) mom to three children, ages 9, 7 and 9 months. Wendy is an avid promoter of lifestyle design and her family has been enjoying a location independent lifestyle since 2008.

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