Quinoa Tabouleh

*This is a gluten free and vegan recipe.

Prep Time: 5 minutes

Cooking Time: 35 minutes

Yields: 6 servings

Ingredients:

1 cup quinoa

2 ¼ cups water

1 cucumber, diced

1 tomato, diced

1 bunch mint, minced

½ bunch parsley, minced

2 tablespoons lemon juice

3 tablespoons extra virgin olive oil

Sea salt to taste

Directions:

* Wash quinoa.

* In a pot bring water and salt to a boil and add quinoa.

* Reduce heat to low and simmer covered for 20 minutes or until grains are fluffy and water is absorbed.

* Fluff quinoa with a fork; cover and let sit for 10 minutes.

* Transfer the quinoa into a large bowl and combine all ingredients.

* Mix gently and add lemon juice, olive oil and salt to your taste.

Recipe from: Institute for Ingtegrative Nutrition

Green Beans with Carmelized Onions and Almonds

*This is a gluten free and vegan recipe

Ingredients:

3 pounds green beans, trimmed

1/2 cup skin on sliced almonds

5 tablespoons extra-virgin olive oil

2 large onions, sliced thin

2 tablespoons chopped fresh thyme leaves

Directions:

1. Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp.

2. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

3. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the olive oil and heat.

4. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Enjoy!

*Recipe adapted from Tyler Florence on Tyler's Ultimate Show. Can be viewed at: The Food Network