Ingredients:

• 2 cups cooked quinoa, cooled
• 1 1/2 cups edamame beans, cooked and cooled
• 3 Cups finely chopped Tuscan kale, ribs removed
• 1 cup sliced grape tomatoes
• 1/2 red onion, diced
• 1 mango, pitted and diced
• 1 avocado, pitted and either sliced or diced
• 2 tablespoons toasted almonds or pumpkin seeds, if desired

For lemon vinaigrette:

• 2 tablespoons olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 large basil leaf, chopped
• 1/8 teaspoon salt
• freshly ground pepper for taste

Directions:

1. To make dressing: place olive oil, lemon juice, garlic, sugar, basil, and salt in blender or food processor.  Blend for 10-15 seconds.  Set aside
2. In medium bowl toss quinoa, kale, and edamame together. Add lemon vinaigrette and toss so that the salad is fully coated. Place in refrigerator for 20-30 minutes to let flavours soak in
3. before serving, toss salad again and add tomatoes, onion, mango and avocado. Garnish with toasted almonds or pumpkin seeds if desired.

Check out this week’s recipe for a sneaky (but ethical) way to get greens into your kids.
And if you don’t have kids, don’t worry – you’ll still learn a thing or two – so read on.

(Serves Two)
1 banana, cut in chunks
1 cup grapes
1 (6 ounce) tub vanilla yogurt
1/2 apple, cored and chopped
1 1/2 cups fresh spinach leaves

1. Everything into a blender until smooth
2. Serve.
Prep: 10mins
Ready: 10mins

Amount Per Serving – Calories: 205 / Total Fat: 1.9g / Cholesterol: 4mg / Sodium: 76mg / Total Carbs: 45g / Dietary Fiber: 3.7g / Protein 6.1g
Recipe from AllRecipes.com

Ingredients:

• 3 tablespoons of olive oil, divided
• 4 cups of butternut squash, in 1/2 inch cubes and peeled
• 3 cups of leek slices, 1/2 inch wide (white and pale green parts only!)
• 1 tablespoon of fresh chopped thyme
• 2 cups arborio rice
• 4 14ounce cans of vegetable broth
• 1 cup chopped fresh basil
• 3/4 cups freshly grated Parmesan cheese

Directions:

1. Heat 2 tablespoons of oil in heavy large pot over medium-high heat. Add squash and saute until beginning to soften and brown around the edges. (approx 5 minutes).  Transfer squash to medium bowl.
2. Reduce heat to medium and add remaining 1 tablespoon of oil, leeks, and thyme to same pot and stir until tender (but not brown). This will also take approximately 5 minutes
3. Add rice and stir for 1 minute. Add 1 cup of broth and simmer until absorbed, stirring frequently for 3 to 4 minutes.
4. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often (this will take about 15 minutes).
5. Return squash to pot and continue to cook until rice is just tender but still very creamy. Stir gently and often for about 10 minutes longer.
6. Remove from heat. Stir in basil and 3/4 cups of grated cheese. Season to taste with salt and pepper.
7. Transfer to a large bowl and serve with additional cheese if desired.