Cost: $8.50 (CD)
Markets: Bulk Barn and No Frills
Notes: This recipe could feed 4-5 people no problem. You can eat this hot or cold and you can use any type of broth you want. I just always happen to have an endless supply of chicken broth.

Ingredients Purchased in Bold:

• 2 Cups of organic red quinoa
• 3 Medium sized roasted red beets (medium diced)
• 1 TBSP of honey
• 1 tsp of thick hot sauce
• 1 Small onion, diced
• 1 Head of broccoli cut into pieces
• 1 Bag of raw, pre-washed spinach without the stems
• 4 Cups of chicken broth of veggie broth
• 1 Orange, zest and juice
• 1 Lemon, zest and juice
• 4 Cloves of minced garlic
• 1 TBSP of Extra Virgin Olive Oil

Quickie Recipe

Roast beets in 400 degree oven covered in tinfoil. Peel beets and dice and set aside.  Cook quinoa in broth. Bring it to a boil, cover and reduce to low heat covered for 30 minutes until liquid is obsorbed. In a skillet cook spinach and garlic until spinich is wilted. Add salt, pepper, lemon juice and lemon zest. Set aside. Cook onion in oil and set aside. Steam broccoli in orange juice, for a minute or two. Toss in honey, orange zest and hot sauace and set aside. Add all ingredients to the quinoa and season with salt and pepper.