Quinoa and Berries

  • 1 cup quinoa, rinsed and drained
  • 1 cup water
  • 1 cup milk
  • dash of salt
  • 1-2 Tbsp honey
  • ½ cup fresh berries
  • chopped walnuts or pecans (optional)
  1. In a medium saucepan, combine quinoa, water, milk, and salt and bring to a gentle boil., watching to prevent the milk from boiling over. Turn down hear and let simmer until most of the moisture had evaporated.
  2. Add honey, stir. Cover and let sit for a few minutes.
  3. Top with fresh berries and desired garnishes. 
Serves 2

Source: The Feed Zone Cookbook

Orzo and Basil Salad

  • 3 cups cooked orzo
  • ½ cup cooked kidney beans, drained
  • ¼ cup cashews or pine nuts
  • ¼ cup raisins
  • 2 Tbsp olive oil
  • 4-5 fresh basil leaves
Optional Additions
  • Fresh spinach leaves
  • crumbled feta cheese
  • plain yogurt
  • chopped carrot, apple or pepper
  1. Combine cooked orzo with other ingredients in a big bowl. 
  2. Add salt and fresh lemon juice to taste. 
Serves 4

Source: The Feed Zone Cookbook

Chicken Burgers with Avocado

  • 1lb ground chicken
  • 1 avocado
  • lemon juice
  • 8 oz cherry tomatoes, halved
  • 1 red pepper
  1. Heat a medium frying pan (skillet) on a very high heat, for about 3 minutes. You want it searing hot.
  2. Form ground chicken into 2 patties.
  3. Sprinkle a scant teaspoon of salt over the base of the pan and add burgers.
  4. Cook for about 4 minutes each side or until burgers are deeply golden.
  5. Meanwhile, mash avocado flesh with 2 tablespoons lemon juice and season. Taste and add a little more lemon if you like.
  6. Finely dice pepper and toss together with tomato and a squeeze of lemon.
  7. Serve burgers on a bed of avocado mash with salad on the side.
Serves 2

Source: Tired and Hungry Cooks Companion