Healthy Breakfast Quinoa Recipe

I never know what to do with leftover quinoa, luckily I stumbled upon this lovely quinoa breakfast recipe.

Ingredients
1 cup quinoa, rinsed 2 cups water
Pinch of salt
2 tbsp maple syrup
1/2 tsp vanilla extract
1/2 cup almond milk
2 tbsp ground flax seeds
1 tbsp chia seeds
1 tsp cinnamon
1/2 cup blueberries
Dollop of almond butter

Instructions

1. Place quinoa, water, and salt in a small saucepan, and bring to a boil. Turn heat to low, cover, and let simmer for 15 minutes. 
2. Stir in maple syrup and vanilla, and let cook for 2-3 more minutes. 
3. Remove from heat and add milk, seeds, and cinnamon. 
4. Divide into bowls, stir in blueberries, and top with almond butter.

Raw Taco Salad

Raw Taco Salad Recipe from Kimberly Synder.

Ingredients 

For Salad: 
½ avocado
2 hearts of romaine
1 tomato, chopped
½ red onion, chopped
⅓ bunch cilantro, chopped
2 tbs lemon juice

For Taco Filling: 
2 cups walnuts
1 tbs. cumin
½ tbs. coriander
2 tbs. low sodium tamari
1 tsp. chili powder


Instructions

1. For the taco filling: Put the walnuts in a food processor with the blade in place, and process until chunky. 
2. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. 
3. Add the tamari and mix again.
   To save time: just chop the walnuts by hand on a cutting board, and then mix the spices in, then toss in the tamari last.
4. For salsa: Make a quick salsa by mixing the chopped tomatoes, onion, cilantro, and lemon juice. 
5. Arrange the chopped romaine in your favorite serving bowl and spoon the taco filling on top. 
6. Add the salsa and top off with the avocado slices, fanned out.