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Summer Chickpea Quinoa

There’s nothing better than fresh produce from a farmer’s market – food tastes better knowing you’re supporting local, sustainable farming. For this recipe I used half quinoa and half brown rice, but you could use all of just one of those.

1 c. cooked quinoa
1 c. cooked brown rice
1 tsp. rosemary
1 can chickpeas (drained)
1 medium zucchini
1/2 head of cauliflower
1/2 tsp. paprika
1/2 tsp. cumin
2 tsp. olive oil
1 tsp. dried parsley
1/4 tsp. garlic salt

Combine quinoa and rice after it is cooked. Dice cauliflower and zucchini and stir into quinoa/rice mix along with chickpeas. Add all spices and stir well, then add more spices to taste.

Roasted Balsamic Cauliflower

This cauliflower recipe is both simple and delicious – what more could you ask for?

1 head of cauliflower
2 tbsp. balsamic vinegar
1-2 tbsp. olive oil

Cut the head of cauliflower into florets and distribute in casserole dish. Drizzle with olive oil and balsamic vinegar and stir so that the pieces are evenly coated. Sprinkle with salt and pepper. Bake in oven at 400 until beginning to brown (about 15 minutes) and then mix florets around to allow the other side to brown. Allow to cook for another 15 minutes, or until nicely roasted on both sides, and then remove from oven and allow to cool. Add more salt and pepper to taste.

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