One of my favorite snacks is sprouted almonds. I’ll soak a cup of raw almonds in a mason jar of water. After about two hours I’ll change the water, then let them soak overnight. By morning, the ...

For this amped-up quinoa salad, Best New Chef 2014 Dave Beran tosses boiled quinoa and crunchy roasted quinoa with smoky charred onions, shaved brussels sprouts and piles of fresh herbs. Dave Beran is ...

Place butternut squash on a baking sheet. Drizzle with olive oil and season with salt, pepper, sage sprigs, and thyme sprigs. Bake until squash is fork tender. Discard the sage and thyme. While squash ...

Preheat your oven to 400 degrees. Spread the sliced Brussels sprouts out on a sheet pan in a single layer. Toss with the olive oil and roast in the oven for approximately 10 minutes, until the sprouts ...

Preheat oven to 350°F (175°C). Toss Brussels sprouts, quinoa, peppers, onion, and garlic in a bowl with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast for 13–15 minutes ...

Ingredients1 cup quinoa2 cups vegetable or chicken broth½ lb. Brussel sprouts, chopped in half1 tbsp. olive oil½ tbsp. garlic powder2 tbsp. butter1.5 tbsp. brown sugar2 cups cubed butternut squash1/3 ...

Whether you're meal prepping for the week or making a home-cooked meal on a given night, chances are you've got your go-to sides like rice or potatoes. But if you're looking for something slightly ...

The 2013 International Year of Quinoa may be over, but this ancient South American seed — once a staple of the Inca diet — is sprouting up more than ever on restaurant menus. Pronounced "KEEN-wah," ...