Ingredients:

• 1 cup swiss chard, shredded
• ½ cup golden berries, halved
• 1 cup mayonnaise
• 1 cup Brie cheese, melted
• 1 tbsp. garden herbs (parsley, mint, chives and rosemary) finely chopped
• lettuce leaves to serve

Directions:

1. Combine swiss chard, golden berries and herbs. Arrange lettuce leaves on a platter.
2. Spoon chard mixture on top. Combine mayonnaise and melted Brie cheese. Mix well.
3. Arrange chard mixture on the lettuce leaves. Pour over cheese dressing and serve chilled as a great meatless main course, or as a side dish to barbecued chicken or steak.

Recipe found on http://www.essortment.com/.

Ingredients:

• ½ cup rinsed quinoa
• 1 medium carrot, cut in large chunks
• 6 scallions, thinly sliced
• 15 ounces great northern beans, drained and rinsed
• ¼ cup plain dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tablespoon ground cumin
• Coarse salt
• Ground pepper
• 2 tablespoons olive oil
• ½ cup plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 4 pitas (each 6 inches)
• ½ English cucumber, thinly sliced diagonally

Directions:

1. In a small saucepan, bring ¾ cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
2. In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and ¼ teaspoon pepper; pulse until combined but still slightly chunky.
3. Form mixture into four ¾-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
4. Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.

Serves 4.

Ingredients:

• ¾ cup quinoa, washed, strained, and rinsed twice
• 1/3 cup roughly chopped parsley
• 1 small cucumber, peeled, seeded, and diced
• Juice of ½ lemon
• 1 teaspoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions:

1. Combine the quinoa and 1 ½ cups of water in a 2-quart saucepan over high heat.
2. Bring to a boil, cover, reduce the heat, and simmer 10 to 12 minutes, until all of the water is absorbed.
3. Drain and run under cold water.
4. Toss in the remaining ingredients and serve.

Serves 4.

Ingredients:

• ¾ cup Quinoa, rinsed
• 4 cups skim milk
• ¼ cup turbinado sugar
• ¼ cup honey
• 2 large eggs
• ¼ teaspoon ground cardamom
• ½ cup golden raisins
• ¼ cup chopped dried apricots

Directions:

1. In a large saucepan, bring quinoa and 3 cups milk to a boil; reduce to a simmer and cook, stirring occasionally, until tender, 12 to 14 minutes.
2. Meanwhile, in a medium bowl, whisk together sugar, honey, eggs, cardamom, and remaining cup of milk. Reduce heat to medium-low. Stirring constantly, slowly pour egg mixture into quinoa; add raisins and apricots.
3. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Pour pudding into a 2-quart dish and let cool slightly. Cover surface directly with plastic and refrigerate until cook, at least 2 hours and up to 2 days.

Serves 8 persons.

Ingredients:

• ½ cup each organic walnuts, pumpkin seeds, almonds, pine nuts, cashews, organic goji berries and golden berries.
• 1 cup organic apricots, cut in quarters

Directions:

Mix ingredients in a bowl and transfer to sealable containers or plastic bags for storing. You can vary the amounts of each ingredient depending on your preferences.

Makes about 4½ cups.