Southwestern Quinoa Salad

Oh, quinoa, how I love you so. As a source of complete protein, it is used as a staple in many vegetarian/vegan diets. Quinoa is quick and easy to cook, and it's incredibly versatile.

This recipe was inspired by...leftovers. I had some leftover ingredients in the fridge that I desperately needed to use up. I am not one for wasting food, especially healthy food!

Roasted Veggie Enchiladas

What do you imagine when you think of enchiladas? Assuming you imagine red sauce and cheese, you might picture something that looks like this:

 

Enchiladas are typically filled with cheese and/or some sort of meat. That does not sound like a very nutritious meal to me. How about we mix this up a bit?

Southwestern Spaghetti Squash

"Quality over quantity." This phrase says that it is better to eat small amounts of good quality (aka delicious) food rather than large quantities of less-than-great food. Why not have both? With this recipe, you totally can.

There is a spaghetti squash under there somewhere...

Chickpea Pizza with Chicken Sausage and Vegetables

My fiancé and I love going to this Indian restaurant in Tempe called The Dhaba. Next door they have this really cool Indian market that is my dream land - bags upon bags of different types of flour and spices! Last time we were there I bought a bag of chickpea flour, and I wasn't too sure what I was going to do with it. After looking for some recipes, I came across a recipe from Fitness Magazine that used chickpea flour as a pizza crust. So I set to work and even got to use my new cast iron skillet.

I was a bit nervous at how it would turn out, but it was delicious - and fiancé approved! That means it must have been a pretty good recipe. It's an easy recipe, and you can add as many veggie toppings as you'd like (I'd recommend adding some spinach or kale!) Try it out, let me know what you think!