Ingredients:

• 1 cup quinoa, rinsed well
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved or quartered if large
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, halved
• 1/2 cup crumbled feta cheese *(Optional, or dairy-free alternative)*
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• Optional protein: grilled chicken, chickpeas, or baked tofu

Instructions:

1. Cook the Quinoa: Combine the rinsed quinoa and water (or broth) in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all of the liquid is absorbed and the quinoa is cooked through. Fluff with a fork and set aside to cool slightly. Pro Tip: Rinsing the quinoa well helps to remove any bitter taste.
2. Prep the Veggies: While the quinoa is cooking, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the olives. Chop the fresh parsley and mint. Fresh herbs make all the difference here! Don't skip them if you can help it.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, and minced garlic. Season with salt and freshly ground black pepper to taste. A little extra lemon zest brightens this even more!
4. Combine Everything: In a large bowl, combine the cooked quinoa, prepped vegetables, olives, feta cheese (if using) and chopped herbs. Drizzle the dressing over everything and toss gently to combine.
5. Serve it Up: Taste and adjust seasonings as necessary. Serve immediately, or chill for later. Leftovers make a fantastic packable lunch the next day! Add your favorite protein now if you desire.

Ingredients:

• 1 pound gluten-free pasta (penne, rigatoni, or similar)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 28-ounce can crushed tomatoes, or tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for topping
• 2 cups shredded mozzarella cheese, divided
• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

1. Cook the Pasta: Cook the gluten-free pasta according to the package directions, but slightly undercooked – al dente is key here, as it will continue cooking in the oven. Drain well and set aside. Gluten-free pasta can get gummy quickly, so be sure not to overcook it.
2. Sauté the Aromatics: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Then, add minced garlic and cook for another minute, until fragrant.
3. Make the Sauce: Pour in the crushed tomatoes, add the dried oregano, dried basil, and red pepper flakes (if using). Season the sauce with salt and pepper to taste. Bring to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally. This little simmer will really bring the flavors together.
4. Mix the Cheeses: In a medium bowl, combine the ricotta cheese and parmesan cheese. I sometimes add a touch of freshly cracked black pepper to this cheese mix.
5. Assemble and Bake: Preheat your oven to 375°F (190°C). Combine the cooked pasta, tomato sauce, and about half of the shredded mozzarella in the same pan used to make sauce. Stir gently to coat. Then layer half the pasta into a large 9x13 baking dish. Drop spoonfuls of ricotta mixture all over the pasta, then top with the remaining pasta mixture. Cover evenly with the rest of the mozzarella and Parmesan. Bake in the preheated oven for 20-25 minutes, or until golden brown and bubbly. If you want it extra melty and golden, I sometimes pop it under the broiler for the last 2 minutes of baking.
6. Garnish and Serve: Once you remove the pasta from the oven, let it rest for 5 minutes before garnishing with fresh chopped basil. Serve hot and enjoy!

Mediterranean Quinoa Bowl

Prep Time: 20 minutes

Cook Time: 15 minutes

Serves: 4-6

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or broth
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, sliced
• 1/2 cup Kalamata olives, halved
• 1/2 cup feta (optional or dairy-free alternative)
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 clove garlic, minced
• Salt, pepper to taste

Instructions:

1. Cook quinoa.
2. Prep veggies.
3. Whisk dressing
4. Combine everything in large bowl + toss.
5. Serve immediately or chill for later.

Gluten-Free Cheesy Baked Pasta

Prep Time: 20 minutes

Cook Time: 25 minutes

Serves: 6-8

Ingredients:

• 1 lb gluten-free pasta
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 28 oz crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• Salt, pepper to taste
• 15 oz ricotta cheese
• 1/2 cup grated Parmesan
• 2 cups shredded mozzarella
• 1/4 cup basil (garnish)

Instructions:

1. Cook pasta (al dente)
2. Saute onion and garlic
3. Add tomatoes + seasonings. simmer
4. Combine ricotta & parmesan
5. layer and bake 375F (20-25 min)
6. Garnish and serve