2 cups quinoa

4 c vegetable broth

8 c chopped spinach

2 med roma tomatoes, diced

1/3 c prepared pesto

1/3 c grated parmesan cheese

In a med pot, prepare quinoa with vegetable broth according to the pkg instructions.

Once quinoa is cooked, add spinach, stirring well, allowing the spinach to cook down.

Remove pot from heat and allow to cool 10 minutes. Mix in tomatoes, pesto, and cheese and serve warm.

4 servings

1 med butternut squash

4 tsp extra-virgin olive oil

1 clove garlic, peeled and minced

1 c chopped red onion

2 tsp red wine vinegar

1/4 tsp dried oregano

2  c cooked pasta (any kind)

freshly ground black pepper (optional)

Preheat oven to 400 degrees. Cut squash in half and scrape out seeds. Using nonstick spray, coat 1 side of 2 pieces of heavy-duty foil large enough to wrap squash halves. Wrap squash in foil; place on a baking sheet. Bake 1 hour or until tender.

Scoop out baked squash flesh and discard rind; rough chop. Add olive oil, garlic, and onion to a nonstick skillet. Saute about 5 minutes until onion is transparent. (Alternately, put oil, garlic, and onion in a covered microwave-safe dish; microwave on HIGH 2-3 minutes.)

Remove skillet from heat, stir in vinegar and oregano. Add squash; stir to coat in onion mixture. Add pasta; toss to mix. Season with black pepper if desired.

4 servings

1 {15 oz) can black beans, drained and rinsed

1/2 tsp cumin

1/2 tsp dried oregano

2 tbs lime juice

1 tsp hot chili sauce (optional)

1 c cooked barley

1 head iceberg lettuce, shredded

3/4 cup salsa

handful tortilla chips, crumbled

2 tbs low-sugar Italian dressing (optional)

In a med bowl, mash together beans, cumin, oregano, lime juice, and hot sauce until beans are mostly mashed, then combine with barley.

In a med dish, layer lettuce with beans and barley mixture and top with salsa and tortilla chips. Drizzle with Italian dressing if desired.

2 servings

3 tbs balsamic vinegar

1 1/2 tbs Dijon mustard

1 1/2 tbs olive oil

1 tsp dried basil

1 tsp dried parsley

1/2 tsp dried oregano

1 1/2 c cooked orzo

2 med tomatoes, chopped

1/2 c sliced black olives

1 (15 oz) can great northern OR cannellini beans, drained and rinsed

1/2 tsp salt

1/4 tsp ground black pepper

In a small bowl or container, whisk together vinegar, mustard, olive oil, basil, parsley, and oregano until well mixed.

Over low heat, combine orzo with balsamic dressing and add tomatoes, olives, and beans. Cook 3-4 minutes, stirring to combine.

Season with salt and pepper.

4 servings

1 c uncooked rice

1/4 c cilantro, finely chopped

juice of 1 med lime

1 med red onion, peeled and diced

1 med serrano pepper, seeded and finely diced

1 1/2 tsp olive oil

2 c prepared black beans OR canned black beans, drained and rinsed

1 c corn, roasted

1 med avocado, diced

1 med roma tomato, diced

1/4 c shredded cheddar cheese (optional)

1/4 c green chili salsa (optional)

In a med pot, prepare rice according to pkg instructions. Once fully cooked, add cilantro and lime juice and stir.

Meanwhile, in a med skillet, saute onion and pepper in olive oil over med heat until lightly browned, about 7-8 minutes. Add black beans and corn, heating until warm, about 2-3 minutes.

Prepare rice bowl by layering rice, then bean mixture, and topping with avocado, tomato, cheese, and salsa, if desired.

4 servings

2 cups dried black beans

1 med white onion, peeled and quartered

8 cloves garlic, peeled

In a lg pot filled with water, soak beans overnight.

Drain water, then refill the pot with fresh water and return beans to pot.

Add onion and garlic cloves. Bring to a boil, then cover and simmer 2 hours. Serve beans with or without the onion and garlic.

If desired, puree drained beans, garlic, and onion in a food processor.

8 servings