Rainbow Quinoa Bowl

Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp extra virgin olive oil 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp red pepper flakes Quinoa: 1 cup quinoa 2  cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedRead more

Chickpea Feta Parsley Salad

Chickpea, Feta and Parsley Salad by Simple Provisions Serves 6-8 as a side dish 1 medium onion, diced 3 cloves garlic 1 1/2 tbs olive oil Pinch red chili flakes 2 x 400g (14oz) tins of chickpeas 4 spring onions (scallions), green part only, chopped 1 cup chopped parsley Juice of one lemon 150g (5 ounces) feta Salt and pepper Heat 1 tablespoon of olive oil and cook the red onion till lightly golden. Add garlic and chili and cookRead more

The Easiest Caramelized Onions. Ever.

We all know Caramelized Onions are a delicious addition to any dish but cooking them can be quite frankly, a total pain. Well now there’s a fool-proof way to get that perfect gourmet goodness without all the time or effort you’d traditionally have to spend in the kitchen. All you need is a batch of Onions some Extra Virgin Olive Oil and a Crock Pot! First, grease your Crock-Pot with a little olive oil then quarter and slice your onions.Read more