Serves 10.

Note: From Melissa Clark.

• 1 leek, trimmed

3/4 c. plus 2 tbsp. extra-virgin olive oil, plus more for frying leeks and for serving

• Kosher salt and black pepper

• 2 1/2 tbsp. lemon juice

2 1/2 tbsp. pomegranate molasses, plus more for serving

2 lb. carrots, peeled and sliced into 1/4-in.-thick coins

• 2 c. uncooked quinoa (13 oz.)

• 1/3 c. dried currants

• 6 oz. fresh arugula


Cut leek in half lengthwise and rinse away any grit. Slice thinly.

In a small skillet over medium heat, warm 1/4 inch olive oil in pan. Add a handful of leeks and fry until golden brown, 15 to 30 seconds. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks.

In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in 3/4 cup oil.

Heat oven to 425 degrees. Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper. Spread on 1 or 2 large baking sheets so they fit in one layer. Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes.

While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain.

In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed.

In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for 5 days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and frizzled leeks. Drizzle with pomegranate molasses and a little olive oil before serving.

Nutrition information per serving:

Calories 360 Fat 21 g Sodium 456 mg

Carbohydrates 37 g Saturated fat 3 g Calcium 87 mg

Protein 6 g Cholesterol 0 mg Dietary fiber 5 g

Diabetic exchanges per serving: 2 vegetable, ½ bread/starch, 4 fat.


Serves 4.

Note: From "Quinoa Revolution," by Patricia Green and Carolyn Hemming.

8 oz. white or cremini mushrooms

• 1 c. cherry or grape tomatoes

1 c. Spanish onion cut into 1/2-in. rings

• 8 oz. asparagus, trimmed

1 tbsp. plus 2 tsp. grapeseed oil or vegetable oil

• 1 1/3 c. water

• 2/3 c. black or red quinoa

• 2 tbsp. salted butter

1 tsp. fresh tarragon leaves, cut into thirds

• 1 tsp. minced garlic

• 1/2 tsp. salt, optional

• 1/3 c. soft goat cheese


If using bamboo skewers, soak in water for 1 hour. Place mushrooms on skewers. Place the tomatoes on separate skewers. Add each section of onion horizontally through the rings, on their own skewers, so they will lie flat on the grill. Place all skewered vegetables and the asparagus on a baking sheet. Brush lightly with 2 teaspoons oil. Set aside.

Bring 1 1/3 cups water and quinoa to a boil in a medium saucepan. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside.

Melt the butter in a large saucepan on medium heat. Stir in the remaining 1 tablespoon oil, the tarragon, garlic and salt. Heat for 30 seconds. Remove from heat and set aside.

Preheat the grill to medium. Lightly grease the grill. Grill the onions first, for 3 minutes. Flip the onions, then add the mushrooms. Grill for 3 minutes. Flip the onions and mushrooms, then add the asparagus. Grill for another 3 minutes. Turn the vegetables once again and add the tomatoes for the last 3 minutes.

Remove all the vegetables from the grill. Remove the tomatoes and mushrooms from the skewers and place in the saucepan with the seasoned butter. Cut the asparagus into thirds, then cut the onion into large dice. Add to the other vegetables. Toss gently to coat vegetables in the seasoned butter and vegetable juices.

Preheat broiler with the oven rack in the middle. Spread the quinoa evenly in a casserole dish and spoon the grilled vegetables on top. Crumble the goat cheese over the vegetables. Broil for 3 to 5 minutes, until goat cheese is slightly melted. Serve.

Nutrition information per serving:

Calories 275 Fat 16 g Sodium 105 mg

Carbohydrates 26 g Saturated fat 6 g Calcium 56 mg

Protein 9 g Cholesterol 21 mg Dietary fiber 4 g

Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 3 fat.


Serves 8.

Note: This is a full-flavor burger with a combo of toasted pecans, mushrooms, Cheddar, herbs and red quinoa. These patties hold together well for freezing, making for a quick and easy meal. To toast pecans, place in a dry pan over medium heat until fragrant. From "Quinoa Revolution," by Patricia Green and Carolyn Hemming.

• 1 c. water

• 1/2 c. red quinoa

1 tbsp. grapeseed oil or vegetable oil

• 1 c. diced onion

2 c. finely chopped cremini or white button mushrooms

• 1 tsp. minced garlic

• 3/4 tsp. dried marjoram

• 1/4 tsp. dried oregano

• 1 egg

• 2/3 c. shredded Cheddar cheese

1/2 c. toasted pecans, finely chopped (see Note)

1/3 c. quick-cooking rolled oats (gluten-free if required)

1 tbsp. sodium-reduced soy sauce or tamari (gluten-free if required)


Preheat oven to 350 degrees. Lightly grease a baking sheet or line with parchment.

Combine water and quinoa in a medium saucepan. Bring to a boil, reduce to simmer, cover and cook for 15 minutes. Remove from heat and let sit, covered, for another 10 minutes. Fluff with a fork and set aside to cool.

Heat oil in a large saucepan on medium heat. Add onions and cook for about 5 minutes or until onions start to become soft and transparent. Add mushrooms, garlic, marjoram and oregano; cook for another 5 minutes or until mushrooms are tender. Set aside to cool.

In medium bowl, beat egg. Add quinoa, mushroom mixture, cheese, toasted pecans, oats and soy sauce. Scoop 1/2 cup portions of mixture onto baking sheet and shape into 8 or 9 patties 1-inch thick, leaving 1 inch between them. Bake for 27 to 30 minutes, until slightly browned and crispy. Serve with your favorite garnishes.

Nutrition information per serving:

Calories 170 Fat 11 g Sodium 140 mg

Carbohydrates 13 g Saturated fat 3 g Calcium 75 mg

Protein 6 g Cholesterol 33 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 other carb, 1 medium-fat meat, 1 fat.