A fall vegan recipe enhancing all the flavors of an autumnal harvest. Crispy, toasted quinoa instead of rice for a protein boost, plus honey squash, shiitake mushrooms, and tender purple kale leaves.
Quinoa
3 posts
Rainbow Swiss chard leaves wrap a Mediterranean-inspired (rainbow) quinoa filling. Baked in a quick and earthy Marinara sauce.
In the mood for fall food! Quinoa stuffed acorn squash, with walnuts and cranberries. 100% vegan, 100% healthy, 200% delicious. Easy recipe.