Quinoa with a Balsamic Rosemary Dijon Sauce

Quinoa with a Balsamic Rosemary Dijon Sauce

This is one of the very first healthy recipes I created.  I continually return to it, and for good reason.  It’s relatively simple to prepare.  I can switch up the veggies based on what is in season and what I have on hand.  And it is a reliable crowd-pleaser when I bring it to family gatherings, pot lucks and backyard BBQ’s – which I do often.

For a vegetarian version, substitute chickpeas, beans or walnuts and crumbled cheese for the ground turkey.  For a pescatarian version, sub shrimp.  Honestly, its the sauce that makes this dish – you can use it on other grain, vegetable or salad dishes.

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About Chef

Tina Annibell

Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.

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