xiaoxl/recipe_data huggingface dataset:
Mussels in Red Wine Sauce


Ingredients:
mussels, butter, dried chives, red pepper flakes, garlic, fresh lemon juice, lime juice, diced tomatoes with basil and oregano, pepper

Directions:
Scrub and remove beards from mussels., Set Aside., In a large sauce pan combine the wine and butter., Bring to a boil, reduce heat to medium., Add the chives, red pepper flakes and garlic., Stirring often reduce volume by half., Return heat to high and add the tomatoes with juice, citrus juice and mussels., Stir once to coat and cover with a tight fitting lid., Boil for 2-3 minutes., Remove from heat and discard any mussels that have not opened., Ladle mussels into serving bowls and pour remaining sauce on top., Offer pepper at table.
Creamy Fruit Cups


Ingredients:
wonton wrappers, raspberries, blackberries, low-fat vanilla yogurt

Directions:
Preheat the oven to 350 degrees.
Coat a 12-cup muffin pan with cooking spray.
Line each cup with a wonton wrapper.
Coat each wrapper with cooking spray.
Place a second wrapper diagonally on top of each of the first ones, making sure that the points of the wrappers form sides to the cup.
Coat the second wrapper with cooking spray.
Bake for 10 minutes or until golden brown.
Cool on a rack.
Remove from the pan.
In a medium bowl, combine 1 cup of the berries, the yogurt, and all- fruit spread.
Gently toss to blend.
Evenly divide the yogurt mixture among the cups.
Top with the remaining 1/4 cup berries.
Refreshing Raspberry Drink


Ingredients:
red raspberries, sugar, lime juice, sparkling water

Directions:
Make syrup: Place raspberries in medium bowl.
Add sugar and lime juice and mash with back of wooden spoon.
Let sit for 10 minutes.
Strain mixture through fine sieve to remove seeds and set aside.
Make drink: Fill 4 large glasses with ice and pour 1/4 cup syrup in each glass.
Add 3/4 cup sparkling mineral water (or sprite].
Stir to combine.
Top with 1/2 cup sparkling water (or sprite.].
Garnish glasses with fresh raspberries or lime wedges if desired.
Honey Cake W/Cinnamon Cream Cheese Frosting


Ingredients:
flour, baking powder, baking soda, salt, pumpkin pie spice, eggs, Splenda Sugar Blend for Baking, raw honey, canola oil, unsweetened applesauce, coffee, cream cheese, butter, confectioners' sugar, cinnamon, vanilla, milk

Directions:
Preheat oven to 350.  Grease 2- 9" cake pans.
In a separate bowl, mix all dry ingredients, excluding sugar.
Using the whisk attachment of a stand mixer, whisk together all wet ingredients and sugar and medium speed.  Add eggs one at a time until well blended.
Turn mixer to low, and add dry ingredients in batches until well incorporated You may need to scrape down the bowl a few times.  Make sure to scrape up the bottom of the bowl too! (I use a 6 qt, so you may not need to do that!].
Turn on medium for about 30 seconds.
Bake for 45 minutes or until toothpick comes out clean.  Remove pans from oven and set pans upside down on a cooling rack.  Let cool for at least 10 minutes before attempting to remove pans.
Fully cool before frosting.
For the frosting:
Using room temperature cream cheese and butter, use paddle attachment on mixer and cream items together.  Add Cinnamon and Vanilla.
Add confectioners sugar slowly in batches with mixer on low speed.
Add milk one tablespoon at a time until you've reached the desired consistency.
Broccoli and Tortellini Salad
Category: salad
By AFMC

Crisp, fresh broccoli and cheese tortellini with a creamy dressing are the basis of this salad.  Raisins, sunflower seeds and red onion dress it up. This recipe is most requested at potlucks.

Ingredients:
6 slices bacon
20 ounces fresh cheese-filled tortellini
½ cup mayonnaise
½ cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1  red onion, finely chopped

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water  for 8 to 10 minutes or until al dente. Drain, and rinse under cold water. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 servings

Calories: 322.4
Fat: 16.1 g
Saturated fat: 4.1 g
Carbohydrates: 38.7 g
Sugars: 17.6 g
Dietary fiber: 4 g
Protein: 9 g
Cholesterol: 20.3 mg
Sodium: 341 mg
Mozzarella Sticks


Ingredients:
mozzarella string cheese, eggs, milk, flour, olive oil

Directions:
Cut cheese in half if desired.
Beat egg and milk together.
Dip each cheese in egg mixture, then flour, then egg mixture again, then roll in the breadcrumbs.
Refrigerate uncovered for 45 minutes.
Fry for 2 minutes in the oil.
Vernell's Slaw
Category: salad
By HUNGRYHIPPO2

Wonderful slaw recipe passed down from my Grandmother's cook, Vernell.  It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator.  Great served with beef brisket. Best made a day or more before serving.

Ingredients:
1 large head cabbage, cored and shredded
¾ cup white sugar, divided
1 teaspoon salt
1 cup vegetable oil
1 cup white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon celery seed
ground black pepper to taste

Directions:
Place the shredded cabbage into a large glass baking dish or other glass dish. Do not use metal or plastic. Sprinkle with 1/2 cup of white sugar and the salt. In a separate microwave safe bowl, combine the remaining sugar, oil, vinegar, mustard, celery seed and pepper. Stir to blend in the sugar, then heat until boiling in the microwave, about 3 minutes. Immediately, but carefully pour the boiling mixture over the cabbage. Toss with a wooden or plastic utensil to evenly coat the cabbage. Let stand out on the counter for several hours, stirring occasionally. Cover and refrigerate. Toss before serving, and serve with a slotted spoon.

Prep time: 20 mins
Cook time: 3 mins
Total time: 3 hrs 23 mins
Yields: 12 servings

Calories: 237.1
Fat: 18.4 g
Saturated fat: 2.9 g
Carbohydrates: 18.7 g
Sugars: 15.8 g
Dietary fiber: 2.7 g
Protein: 1.4 g
Sodium: 227.4 mg
Asparagus Lasagna - Giada De Laurentiis


Ingredients:
olive oil, olive oil, sun-dried tomatoes, fresh basil leaves, parmesan cheese, parmesan cheese, pancetta, onion, garlic cloves, asparagus, whole milk ricotta cheese, salt, fresh ground black pepper, mozzarella cheese, butter

Directions:
Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
Preheat the oven to 350 degrees F. In a 9 x 13-inch baking dish, sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Sprinkle with cooked pancetta. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.
Barbecued Hamburger Sandwiches ( Sloppy Joes )


Ingredients:
ground turkey, onion, ketchup, brown sugar, vinegar, prepared mustard, Worcestershire sauce, salt

Directions:
Fry meat& onion until cooked completely., Add all other ingredients, except rolls., Stir until smooth., Spoon onto rolls., Top with cheese if you wish., This recipe freezes well!
Potato-Stuffed Portobello Mushrooms


Ingredients:
sweet potatoes, white potato, garlic cloves, bay leaf, parmesan cheese, eggs, portabella mushrooms, onion, fresh parsley, fresh rosemary

Directions:
Cook all the potatoes, garlic and the bay leaf in a large saucepan until very tender, about 12-13 minutes; drain and discard the bay leaf, leave the cooked garlic.
Return the cooked potatoes and the garlic cloves to the pot.
Mash until very smooth; cool slightly.
Add in 6 tablespoons cheese; mix well to combine.
Season with salt and pepper.
Add/whisk in the 3 eggs and 1 egg yolk.
Remove mushroom stems and chop finely.
Heat oil in a large skillet over medium-high heat.
Add in the mushroom stems and onion; saute for 5 minutes.
Stir in parsley, rosemary, salt and pepper.
Set oven 400 degrees F.
Prepare a lightly greased baking dish.
Brush the rounded sides of the mushrooms with oil.
Place on the baking sheet (fan sides upwards].
Bake for 10 minutes, then remove from oven.
Reduce oven temperature to 350 degrees F.
Divide the onion mixture between mushroom caps.
Mound potato mixture on top of the onion mixture.
Sprinkle with remaining 2 tablespoons Parmesan cheese.
Return to oven and bake for about 25 minutes, or until heated through.
Delicious!
APPLE CRISP


Ingredients:
apples, lemon juice, granulated sugar, brown sugar, unbleached all-purpose flour, ground cinnamon, ground ginger, nutmeg, vanilla extract, rolled oats, unbleached all-purpose flour, brown sugar, baking powder, baking soda, sea salt, unsalted butter

Directions:
Preheat oven to 350ºF. In a large mixing bowl, add sliced apples and pour over lemon juice; stir to coat. Add sugars, flour, cinnamon, ginger, nutmeg and vanilla extract; stir well to coat the apples. Transfer to a pie plate with the juice and set aside.
In a another bowl, combine oats, flour, brown sugar, baking powder, baking soda and sea salt; stir. Add melted butter and mix until the mixture is crumbly. Spoon evenly the crumble mixture on the filling and transfer to the preheated oven. Bake for 50 to 55 minutes or until top is nice, crispy and golden. Cool off for 15 minutes before serving with vanilla ice cream.
Spinach & Artichoke Dip With Smoked Mozzarella


Ingredients:
spinach, artichoke hearts, mayonnaise, parmesan cheese, smoked mozzarella cheese, mozzarella cheese, garlic, cayenne pepper

Directions:
Combine all in saucepan and cook over low-medium heat until warm and bubbly, its that easy!
Serve with crusty bread or nacho chips.
Rice Chickpea Salad


Ingredients:
brown rice, chickpeas, corn, red bell pepper, green bell pepper, yellow bell pepper, yellow onions, garlic clove, olive oil, salt, pepper, paprika

Directions:
Slice onions and fry in the olive oil until browned. Remove from pan.
Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn.
Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste.
Mix in the browned onions (they should still be warm when mixed in!].
Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop.
Chakin Sushi
Category: appetizers-and-snacks
By HIRO

This is Japanese girl's festival food. This sushi is wrapped in very thin egg sheets. Inside is a vinegar rice ball. I used an Italian parsley sprig as the tie. The look is so cute!

Ingredients:
1 cup sushi rice, or Japanese short-grain white rice
3  eggs, beaten
¼ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons rice vinegar
2 tablespoons white sugar
1 teaspoon salt
2 tablespoons black sesame seeds
6 sprigs Italian parsley with long stems

Directions:
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Once cooked, spoon rice into a large bowl and allow to cool until it is cool enough to handle. Meanwhile, beat eggs together with 1/4 teaspoon salt. Brush the bottom of a skillet with vegetable oil, and place over medium heat. Once hot, pour in 1/6 of the egg mixture and spread evenly over the bottom of the pan. Cook until the egg has just firmed, then carefully flip over and cook for a few more seconds to firm the other side. Repeat with remaining egg to create 6 thin sheets. Stir together vinegar, sugar, and 1 teaspoon salt in a small bowl. Microwave for a few seconds until the mixture is hot; stir until the sugar has dissolved. Fold vinegar and sesame seeds into warm rice. To assemble, place a large spoonful of rice into the center of each egg sheet. Fold into a square, and tie with a sprig of Italian parsley to secure.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 pieces

Calories: 218.1
Fat: 6.7 g
Saturated fat: 1.4 g
Carbohydrates: 33.2 g
Sugars: 4.8 g
Dietary fiber: 2.2 g
Protein: 6.7 g
Cholesterol: 93 mg
Sodium: 535.5 mg
Raspberry Coffee Cake


Ingredients:
eggs, fat free sour cream, milk, butter, vanilla extract, white flour, sugar, baking powder, baking soda, salt, fresh raspberries, maple syrup, powdered sugar, milk, vanilla

Directions:
Combine eggs, sour cream, milk, butter and vanilla in stand mixer or mixing bowl.  Beat until creamy in stand mixer or with hand mixer.  Add flour, sugar, baking powder, baking soda and salt.  Beat until smooth and creamy, about 2 minutes.
In greased 8x8-inch baking dish or other pastry dish of similar size, add about 2/3 of the batter.  Spread fresh raspberries over the batter and then sprinkle with chopped almonds and drizzle agave or maple syrup over the raspberries.
Pour the remaining 1/3 of the batter over the raspberries.  Don't worry if the raspberries aren't all covered by the remaining batter.
Bake at 350°F for 35-40 minutes, or until cake is golden brown and springy when touched.  Remove and let cool for 10 minutes on a cooling rack, before slicing and serving.
Make glaze in small bowl.  Whisk powdered sugar, milk and vanilla with a fork.  After adding the first 3/4 cup of powdered sugar, add more powdered sugar, 1 tablespoon at a time, until glaze reaches desired consistency.  Drizzle glaze over cake or over each piece as it is served.
Eat.  One slice.  Or maybe two.
Share a link for a favorite raspberry recipe!  Smoothie recipe, pastry, whatever!  I want to put these little gems to good use!
Walnut Streusel Pumpkin Bread
Category: trusted-brands-recipes-and-tips
By Finlandia Cheese

This moist, sweetly spiced pumpkin bread serves up all the flavors of fall! Topped with a layer of crumbly streusel, it makes a delicious treat served with coffee at breakfast, or a sweet dessert.

Ingredients:
½ cup Finlandia Perfectly Salted Butter, softened
½ cup sugar
¼ cup light brown sugar, packed
1 teaspoon vanilla extract
2  eggs
1 cup pumpkin puree (plain)
¼ cup whole milk
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger  (Optional)
¼ cup cold Finlandia Perfectly Salted Butter, cubed
¼ cup light brown sugar
¼ cup quick cooking oats
¼ cup flour
½ cup walnuts, chopped

Directions:
Preheat oven to 350 degrees  F. Assemble topping by mixing butter, light brown sugar, oats, flour, and walnuts together in a bowl, and cream together using a fork to form large crumbles. Set aside. In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated. In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices. With mixer on low speed, add half of the dry mix to the wet ingredients and mix until incorporated. Continue by adding the remainder of the dry ingredients and the milk to the batter, mix together until the batter is smooth (be careful not to over mix). Pour batter into a greased loaf pan and sprinkle with streusel topping. Place on middle rack of oven and bake for 65 minutes or until a toothpick comes out clean. Remove bread from oven and allow to cool completely before serving.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 436.5
Fat: 23.5 g
Saturated fat: 10.2 g
Carbohydrates: 50.7 g
Sugars: 25.4 g
Dietary fiber: 2.5 g
Protein: 6.5 g
Cholesterol: 92.8 mg
Sodium: 535.4 mg
Risotto with Chicken and Asparagus
Category: main-dish
By katie

A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!

Ingredients:
2 cups chicken stock
1 tablespoon olive oil or butter
1 tablespoon minced garlic
2 (5 ounce) skinless, boneless chicken breast halves - cubed
2 teaspoons olive oil or butter
½ large onion, minced
1 cup Carnaroli or Arborio rice
½ cup white wine
8 ounces asparagus, finely chopped
½ teaspoon dried oregano
½ teaspoon dried basil
salt and freshly ground black pepper to taste
½ cup freshly grated Parmesan cheese

Directions:
Bring chicken stock to a boil in a small saucepan, then keep warm over low heat. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside. Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown. Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes. Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes.  Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes.  Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 2 servings

Calories: 877.3
Fat: 22.5 g
Saturated fat: 6.5 g
Carbohydrates: 104.7 g
Sugars: 5 g
Dietary fiber: 4.6 g
Protein: 50.8 g
Cholesterol: 104.3 mg
Sodium: 1074 mg
Chicken Paella


Ingredients:
chicken pieces, olive oil, onion, garlic, long-grain white rice, diced tomatoes, chicken broth, capers, cayenne pepper, Spanish olives, roasted sweet peppers

Directions:
In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
Season the chicken with salt and pepper on all sides.
Add the chicken, and brown on all sides.
Remove chicken; set aside.
Add in the onion and garlic, saute until translucent.
Stir in the rice, cook for 1 minute.
Add in tomatoes, chicken broth, capers and the cayenne pepper.
Press chicken pieces down into the liquid.
Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
Cook until the rice is tender (about 30-40 minutes].
Top with olives and peas; stir very gently.
Arrange the pepper strips on top of the paella.
Cover the pan again, cook for 3-4 minutes, or until the peas are hot.
Delicious Artichoke Dip
Category: appetizers-and-snacks
By Tiffany Rhine

This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.

Ingredients:
½ cup mayonnaise
½ cup sour cream
1 cup grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained
½ cup minced red onion
1 tablespoon lemon juice
salt and pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium-sized mixing bowl, stir together mayonnaise, sour cream, Parmesan cheese and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt and pepper. Transfer mixture to a shallow baking dish. Bake at 400 degrees F (200 degrees C) for 20 minutes, or until light brown on top.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 5 to 8 servings

Calories: 220.9
Fat: 19.2 g
Saturated fat: 6 g
Carbohydrates: 6.6 g
Sugars: 0.9 g
Dietary fiber: 1.4 g
Protein: 6.4 g
Cholesterol: 23.3 mg
Sodium: 481.4 mg
Mini Lemon Mascarpone Cheesecakes
Category: trusted-brands-recipes-and-tips
By In The Raw

Lemon cheesecakes with a cracker crumb crust, these mini treats are perfect for bridal showers, brunch or any event that calls for a sweet treat.  Made with Stevia In The Raw®, so they have less sugar and calories than traditional recipes.

Ingredients:
2 cups graham cracker crumbs
6 tablespoons butter, melted
1 pound cream cheese, softened
1 pound mascarpone cheese
4  eggs
Zest of 2 lemons
3 tablespoons fresh lemon juice
¼ cup Sugar In The Raw®
½ cup Stevia In The Raw®
1 tablespoon vanilla
Edible flowers, for garnish

Directions:
Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center. In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups. In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla until completely smooth. Divide cheese mixture between muffin cups. Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 24 servings

Calories: 225.9
Fat: 19.8 g
Saturated fat: 11.1 g
Carbohydrates: 9.4 g
Sugars: 4.8 g
Dietary fiber: 0.3 g
Protein: 4.4 g
Cholesterol: 83.1 mg
Sodium: 140.7 mg
Wacky Cake III
Category: desserts
By Adora Marchi

You might think this cake recipe is a bit wacky because it has vinegar but no eggs, but only until you're enjoying a rich chocolate cake.

Ingredients:
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 ½ teaspoons salt
6 tablespoons unsweetened cocoa powder
10 tablespoons margarine, melted
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups water
4 cups confectioners' sugar
3 tablespoons unsweetened cocoa powder
½ cup margarine
6 tablespoons water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift the flour, white sugar, baking soda, salt and 6 tablespoons of the cocoa into a 9 x 13 inch baking pan. Drizzle melted margarine and the vinegar over the flour mixture. Add the vanilla and cold water and stir well to remove lumps. Bake at 350 degrees F (175 degrees C) for 35 minutes. Spread with chocolate frosting. To Make Chocolate Frosting: Combine the confectioner's sugar, 6 tablespoons water, 3 tablespoons cocoa, and 1/2 cup of the margarine. Heat until melted and stir until smooth add vanilla and nuts if desired, and spread over cake.

Yields: 1 -13x9 inch cake

Calories: 476.1
Fat: 14.8 g
Saturated fat: 2.8 g
Carbohydrates: 85.3 g
Sugars: 62.5 g
Dietary fiber: 1.9 g
Protein: 3.6 g
Sodium: 595.6 mg
Avocado Tomato Salad with Quinoa
Category: uncategorized
By Marlene Lewis

A fresh, light, and healthy salad, delicious to eat and pretty to look at! You can add your favorite salad veggies and create your own twist. This has become my favorite way to eat quinoa. Adjust ingredients as desired to suit your taste.

Ingredients:
Salad:
3 medium tomatoes, chopped
2 medium avocados, chopped
3 stalks celery, diced
4 stalks green onions, diced
¼ cup cooked quinoa, or more to taste
3 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons lemon juice
1 teaspoon agave syrup
½ teaspoon soy sauce
salt and ground black pepper to taste

Directions:
Combine tomatoes, avocados, celery, green onions, cooked quinoa, and cilantro for salad in a bowl. Mix lemon juice, agave, soy sauce, salt, and pepper together in a small bowl. Pour over salad and toss to coat. Serve immediately or store in the refrigerator for up to 48 hours. After that the avocados get a bit mushy!

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 208.3
Fat: 15.2 g
Saturated fat: 2.2 g
Carbohydrates: 18.7 g
Sugars: 5.4 g
Dietary fiber: 9.1 g
Protein: 3.9 g
Sodium: 76.6 mg