Anne McAlpine: July 9, 2020

My friend, Pat Reid, shared her quinoa oatmeal recipe with me. Her notes on the recipe say “excellent – very delicious – vegan unless you use cow’s milk. You can use any non-dairy milk, not just almond milk, to keep it vegan.” The recipe as shown here makes 4 servings.

Sweet potato quinoa salad is a recipe that I got from Ruth Anne Hewitt of the Hagersville area. I don’t often use quinoa, but I did try this recipe and I liked it. I love sweet potatoes and felt that they were a great combination with the quinoa. When I made it I only had an orange pepper on hand and it worked well. The original recipe called for cilantro in place of the ¼ cup of green onion but I didn’t have any so I used green onion with good results.

You can use sliced asparagus or chopped broccoli in the mushroom and spinach quinoa but you should add them in the last 5 minutes of cooking as they take a bit longer to cook. This recipe makes 6 servings.

Thanks Pat and Ruth Anne for sharing your recipes with us.