Ingredients: 1 cup pecan halves 1 cup cashew halves ¼ cup Red Palm Oil 2 Tbsp. Coconut Sugar 2 Tbsp. fresh rosemary, chopped 2 Tbsp. fresh thyme, chopped 1...
If you’re looking to try a new vegetarian dish at home, try this tasty quinoa lasagna recipe!
• 1 cup Quinoa
• 2 cups Zucchini, sliced
• 2 cups Fresh Spinach, tough stems removed
• 1 cup Onion, chopped
• 1 cup Mushrooms, sliced
• 2 cups Tomato Sauce
• 1 large Egg, beaten
• 2 cups Cottage Cheese, low-fat
• 1½ cups Mozzarella Cheese, part-skim, shredded
• ¼ cup Parmesan Cheese, grated
• 2 cloves Garlic, minced
• 2 tbsp Olive Oil
1). Pour 2 cups of water into a medium pot and add quinoa, bring to a boil. Reduce to a simmer and cover to cook for 15 minutes.
2). Preheat oven to 350°F.
3). Heat oil in a pan over medium heat. Cook onion until transparent and starting to brown (approximately 5 minutes). Add mushrooms and cook until softened (approximately 4 minutes). Add garlic and sauce, stir to mix well and until mixture is hot.
4). In a medium sized bowl, combine cottage cheese and egg, mix well. Stir in Parmesan cheese, basil and oregano.
5a. Coat a 9×13 inch baking dish with cooking spray and add quinoa in even layer.
b. Spread ⅓ of sauce mixture.
c. Add a layer using all of the zucchini.
d. Add a layer using cottage cheese mixture.
e. Add a layer using ⅓ of sauce mixture.
f. Add a layer using all of the spinach.
g. Finish with remaining sauce mixture and mozzarella cheese.
6). Bake 35 to 40 minutes, or until hot all the way through and cheese is melted and slightly browned on edges.
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