Quinoa Salad Wraps

Quinoa Salad Wraps
1 c cooked quinoa
1 yellow bell pepper, finely diced
1 small red onion, finely diced
1 tomato, diced
shavings of 1-2 carrots
1/2 c broccoli, finely chopped
1 avocado, diced
2 T olive oil
2 T plain greek yogurt (or light sour cream)
2 T rice vinegar
3 T lime juice
2 T honey
salt and pepper, to taste
romaine lettuce
4-5 whole grain tortillas or pitas

1. In a medium bowl, combine quinoa, pepper, onion, tomato, carrots, broccoli, and avocado.
2. In another medium bowl, whisk together olive oil, yogurt, vinegar, lime juice, honey, salt, and pepper; toss quinoa mixture in dressing.
3. Line tortillas with lettuce and spoon quinoa mixture on top; wrap up and enjoy.

Balsamic Parmesan Cauliflower

Balsamic Parmesan Cauliflower
1 head cauliflower, chopped
2 T olive oil
1 t marjoram
1/4 t salt
1/4 t pepper
2 T balsamic vinegar
1/2 c Parmesan cheese

1. Preheat oven to 425*; foil and lightly grease a cookie sheet.
2. In a medium bowl, toss cauliflower, olive oil, marjoram, salt, and pepper to coat evenly.
3. Spread on cookie sheet and bake for 15-20 minutes, until starting to brown on the bottom.
4. Return to bowl and toss with vinegar and cheese.
5. Place back on cookie sheet and bake for an additional 5-10 minutes until the cheese is melted and the cauliflower is lightly browned.

Baked Zucchini with Sweet Onion Dip

Baked Zucchini with Sweet Onion Dip
3 medium zucchinis
1 T salt
1/2 T butter
1/2 yellow onion, diced
1 T apple cider vinegar
1 T honey
1/2 T mustard
1 c [light] mayonnaise
2 eggs
1 T water
1 c Italian breadcrumbs
1/2 c Parmesan cheese

1. Cut each zucchini into 9 equal pieces lengthwise (3x3); cut each stick down to about 3" long.
2. Place zucchini in a colander over a bowl and toss with salt; let sit for at least an hour, allowing the zucchinis to sweat out their juices.
3. Preheat oven to 425*; line a cookie sheet with foil and lightly grease.
4. In a medium frying pan, melt butter over medium heat and add onion; saute onions for 20-30 minutes until they have caramelized, stirring occasionally. They should be browned.
5. Take pan off heat and let it rest while you put vinegar, honey, and mustard in food processor.
6. Add onions and puree (with the feed hole open to allow steam to escape) until smooth; add mayo and pulse until incorporated.
7. Remove zucchini from colander and dry them well.
8. In a shallow dish, whisk eggs and water; in another shallow dish, combine breadcrumbs and cheese.
9. Dip zucchini in egg wash and then in breadcrumbs; space evenly on cookie sheet.
10. Bake for about 13 minutes, until starting to turn brown, flip sticks and bake for an additional 13-15 minutes until golden brown and crisp. Serve with dip.

Roasted Rutabagas

Roasted Rutabagas
1 large rutabaga, peeled and cubed
3 T olive oil
1/2 t salt
1/2 t pepper
1/2 t apple cider vinegar
4 t chopped parsley

1. Preheat oven to 425*; line a baking sheet with foil.
2. In a large ziploc bag, toss rutabaga cubes, olive oil, salt, and pepper until evenly coated.
3. Bake 40 minutes, shaking once. While still hot, toss with apple cider vinegar and parsley.

Vinaigrette

Vinaigrette
3/4 c olive oil
1/4 c white vinegar
1 t minced garlic
1/2 t dried oregano
1 T chopped parsley
salt and pepper, to taste

1. Blend all ingredients in a blender.
2. Let sit 10-15 minutes; whisk before serving.
Store at room temperature, in airtight container.