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Recipe of the Day
Chocolate Chip Cheesecake Stuffed Strawberries
This is the whole package, with chocolate chips and cream cheese stuffed into juicy, ripe strawberries topped with dark chocolate and graham crackers.
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Yield: 4 1/2-cup servings
Recipes
Raisin and Nut Quinoa Bowl
A flavorful and hearty quinoa bowl with raisins, pistachios, almonds and lemon zest.
per 1/2 cup serving: 379 calories, 21 g fat, 3 g saturated fat, 410 mg sodium, 41 g carbohydrates, 5.6 g fiber, 9.6 g sugar, 11 g protein
Yield: 4 1/2-cup servings
Ingredients
- 1 cup uncooked quinoa
- 2 cups low-sodium chicken or veggie stock
- 2 Tbsp extra virgin olive oil
- 1/3 cup raisins
- zest of one lemon
- juice of one large lemon
- 1/3 cup roasted, slivered almonds
- 1/3 cup roasted, salted pistachios
- salt and pepper to taste
Instructions
- Cook your quinoa according to package instructions, first rinsing thoroughly in a fine mesh strainer, then bringing to a boil with your chicken or veggie stock. Once it reaches a boil, reduce to simmer, cover and cook for 15 minutes or until all liquid is absorbed.
- Once your quinoa is cooked, fluff it with a fork and remove it from the heat.
- Add lemon zest, lemon juice, raisins, olive oil, salt, pepper and stir. Taste and adjust seasonings as needed.
- Transfer to serving bowls and top with crushed pistachios and almonds. Will keep covered in the refrigerator for several days.
recipe and photo by Dana Shultz
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