How to Make all of my Favorite Fall Recipes!

Fall is here and I am sharing a few of my favorite Fall recipes.

Golden Summer Squash & Corn Soup

Soup season is here, and this one is a super cozy one perfect for October.

Click here for the full recipe!

Fall Chili Recipe

A favorite for football Sunday and chilly Fall evenings.

Click here for the full recipe.

Roasted Sweet Potatoes

One of my husband’s absolute favorite dishes!

Click here for the full recipe.

Vegetarian Warm Quinoa Salad

This is the perfect dish to help you meal prep through the week. Enjoy for dinner with your family, and then take leftovers for lunch! Not a vegetarian no problem, add some grilled chicken for some extra protein.

Click here for the full recipe.

Mashed Cinnamon Sweet Potatoes

The perfect addition to any holiday meal or family dinner.

Click here for the full recipe.

How to Make my Vegetarian Warm Quinoa Salad

This warm summer salad is sure to be a hit at every summer picnic!

Ingredients:

• 6 ounces red or black quinoa (1 cup)

• Salt and freshly ground black pepper

• 1/4 cup pine nuts

• 3 tablespoons grapeseed oil

• 3 garlic cloves, minced

• 1/2 medium red onion, finely chopped

• 2 medium carrots, cut into quarters

• 2 teaspoons ground cumin

• 1 tablespoon plus 1 teaspoon sherry vinegar

• 2 tablespoons small mint leaves

• Olive oil for drizzle over final product

Directions:

1. Put the quinoa in a small saucepan and cover with 2 cups of water.

2. Add a large pinch of salt and pepper and bring to a boil.

3. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes.

4. In a large skillet, toast the pine nuts over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to side dish.

5. Heat the 3 tablespoons of grapeseed oil in the skillet. Add the garlic and onion and cook over moderate heat until softened, and onions become translucent, about 5 minutes.

6. Add carrots and cumin to the skillet with onions and garlic, cover and cook over low heat until the carrots are just tender, about 5 minutes.

7. Stir in the quinoa and vinegar and season with salt and pepper.

8. Mound the quinoa salad on plates, approximately one cup per serving. Garnish with the toasted pine nuts and mint leaves.

How to Make my Warm Quinoa Salad with Grilled Chicken Recipe

Looking for a quick and easy recipe to feed your family? Look no further.

This tiny superfood packs a big punch! This gluten free staple is loaded with nutrients, contains all 9 essential amino acids, and is an excellent source of protein and fiber.

WARM QUINOA SALAD WITH GRILLED CHICKEN

Ingredients:

• 6 ounces red or black quinoa (1 cup)

• Salt and freshly ground black pepper

• 1/4 cup pine nuts

• 3 tablespoons grapeseed oil

• 3 garlic cloves, minced

• 1/2 medium red onion, finely chopped

• 2 medium carrots, cut into quarters

• 2 teaspoons ground cumin

• 1 tablespoon plus 1 teaspoon sherry vinegar

• 2 skinless, boneless chicken breast halves (about 6 ounces each), cut into 1-inch cubes

• 2 tablespoons small mint leaves

• Olive oil for drizzle over final product

Directions:

1. Put the quinoa in a small saucepan and cover with 2 cups of water.

2. Add a large pinch of salt and pepper and bring to a boil.

3. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes.

4. In a large skillet, toast the pine nuts over moderate heat, stirring, until fragrant, about 2 minutes. Transfer to side dish.

5. Heat the 3 tablespoons of grapeseed oil in the skillet. Add the garlic and onion and cook over moderate heat until softened, and onions become translucent, about 5 minutes.

6. Add carrots and cumin to the skillet with onions and garlic, cover and cook over low heat until the carrots are just tender, about 5 minutes.

7. Stir in the quinoa and vinegar and season with salt and pepper.

8. Light a grill. Drizzle the chicken with grapeseed oil and thread onto 4 skewers. Season with salt and pepper and grill over moderately high heat, turning, until browned and cooked through, about 5 minutes total.

9. Mound the quinoa salad on plates, approximately one cup per serving. Garnish with the toasted pine nuts and mint leaves and serve the chicken skewers alongside.

* If you do not have a grill, chicken may be made stovetop or in oven.