1/4cupfreshly squeezed organic lemon juice(2 large lemons)
1/4cupgood olive oil
1cuporganic scallions, thinly sliced(white & green parts)
1cupfresh organic mint leaves, chopped
1cupfresh organic flat-leaf parsley, chopped
1organic English cucumber, unpeeled, seeded and diced
2cupsorganic cherry tomatoes, halved
2cupscrumbled feta (8 oz.)
Pour 2 cups of filtered water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon sea salt. Lower heat to simmer, cover and cook for 15 minutes until the grains are tender. Drain well and place in a bowl. Immediately add the lemon juice, olive oil, and 1 teaspoon of sea salt.
In a large bowl combine the scallions, mint, parsley, cucumber, tomatoes, and ½-1 teaspoon black pepper. Add the quinoa and mix well.
Fold in feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
1MediumBunch Organic BroccoliFlorets and Tender stems chopped (about 2 ½ cups)
1SmallEar of Organic CornKernels Cut Off (of 1/2 cup frozen organic corn kernels)
15 ounce packageOrganic Baby Spinach
2Organic ScallionsThinly Sliced
Cook the sprouted quinoa as the label directs. Set aside
Toss the tomatoes with the parsley, vinegar, ½ teaspoon salt and dash of pepper. Set aside until juicy, about 20 minutes.
Cook the bacon in a large skillet over medium heat, stirring occasionally until crisp. Remove 1 tablespoon of drippings and set aside.
Add the broccoli to the bacon in the skillet and cook until crisp-tender, about 3 minutes. Stir in the corn and garlic and cook until the corn is tender, about 2 minutes. Stir in the spinach in 2 batches and cook until just wilted. Stir the vegetable mixture and scallions into the quinoa. Season with salt.
Wipe out the skillet and return to medium-high heat. Add the reserved bacon drippings. Crack the eggs into the skillet, season with salt and pepper, and cook until the whites are set but the yolks are still runny, about 3 minutes.
Divide the quinoa mixture among bowls. Top with the tomato mixture and fried eggs.