Served by Renee Herrell-Fitzgerald
Ingredients 1 box of quinoa pasta shells 1 cup artichoke hearts, chopped ½ cup sundried tomatoes (not in oil and rehydrated with hot water), chopped ½ cup kalamata olives, pitted and chopped ½ cup pistachios (I prefer salted and roasted) …
Served by Renee Herrell-Fitzgerald
Ingredients 1 cup of cooked quinoa, cooled/room temp 1 cup of baby heirloom tomatoes, halved ½ cup of corn, roasted under the broiler with sunflower oil, salt and pepper 1 avocados, pitted and diced 1 green onions, diced 10 basil …
Served by Renee Herrell-Fitzgerald
Ingredients 1 15 oz. can of chickpeas 5 T Veganaise 2 green onions (white part only), diced ¼ cup celery, diced 1/3 cup dried cranberries 1/3 cup crushed almonds 1 Tablespoon Curry Powder (I prefer Penzey’s and a mix of …
