Quinoa with Pine Nuts and Lemon-Dill Dressing

1 cup quinoa
handful pine nuts
2- 2 ½ cups water
pinch of salt

juice of 1 lemon
olive oil, approximately the same amount as the lemon juice
1/2 Tbsp. flax seed oil (optional)
ume plum vinegar, to taste
dill, to taste

Bring the water and a pinch of salt to a boil.
Thoroughly rinse the quinoa and add to the boiling water.
Reduce the heat and simmer (covered) until the water is fully absorbed.
While the quinoa is simmering, mix the lemon juice, olive oil, flax, ume plum, and dill together for a light and refreshing dressing.
Add the pine nuts to the pot of quinoa 3-5 minutes before it is finished cooking.
Serve the quinoa tossed with the lemon-dill dressing.

5 cups water
1 ½ cups polenta
1 ½ Tbsp. olive oil
1 cup chopped tomatoes
¾ cup finely chopped fresh basil

Bring the water to a boil.
Slowly whisk in the polenta.
Lower the heat and cook for 10 minutes.
In the last minute of cooking, stir in the olive oil, chopped tomatoes and basil.
Pour into a glass pan and refrigerate to set.
Cut into squares and serve.

Easy Overnight Oats

2 cups old fashioned rolled oats
2 cups milk (soy, cow, rice, oat, almond)
2 Tbsp. dried currants or raisins
1 tsp. cinnamon
1/8 tsp. sea salt
2 tsp. grated orange or lemon zest (optional)
3 cups diced seasonal fruit
¼ cup slivered almonds (or any chopped nut)

In a bowl or storage container, mix together all the ingredients except the fresh fruit and nuts.
Cover and refrigerate overnight.
The next morning, stir in the fresh fruit and nuts.
Serve cold or gently warm on the stovetop.

Vegetable
Proteins
Soups