AICR receipes

Warm Quinoa Edamame Spinach Salad--Let Santa know you care about his health

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1 cup red quinoa
2 cups reduced-sodium vegetable broth
2 cups (10 oz.) frozen shelled edamame
2 Tbsp. fresh tarragon, chopped (2 tsp. dried)
1 Tbsp. lemon zest, freshly grated
3 Tbsp. olive oil
3 Tbsp. lemon juice
3/4 cup jarred roasted red peppers, drained and coarsely chopped
Salt and freshly ground black pepper
1 pkg. (5 oz.) baby spinach
1/4 - 1/3 cup chopped walnuts

In large strainer, rinse quinoa well.

FemiHealth: Sweet Potato Bean Soup will keep your waistline in line this holiday season

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2 cartons (32 oz.) low-sodium chicken broth
1 lb. sweet potatoes, peeled, cut into 1/2-inch pieces
1 medium onion, chopped
3 stalks celery, sliced 1/4-inch thick
1 can (6 oz.) tomato paste
1/2 tsp. paprika
1/4 tsp. ground cumin
Salt and freshly ground black pepper
2 cans (15.5 oz.) cannellini (white kidney beans), drained and rinsed
1 can (15.5 oz.) chickpeas, drained and rinsed
1/3 cup fresh basil or parsley, coarsely chopped


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