Hummus

From:  Becca Bruce

1 can chickpeas (separate liquid and set aside)

2 tablespoons tahini

2 cloves garlic, crushed

2 teaspoons ground cumin

1/3 cup lemon juice

3 tablespoons olive oil

Large pinch of cayenne pepper

1 teaspoon salt

Process all the ingredients until thick

Add enough liquid from the chickpeas until smooth

Add more cayenne pepper to taste

Quinoa Broccoli Pilaf

Serves: 8
From:

http://www.kansascity.com/2011/03/29/2759284/eating-for-life-quinoa-broccoli.html#

Quinoa Broccoli Pilaf
Makes 8 servings (about 4 cups total)
1 cup quinoa
1/2 medium onion, chopped
3 cloves garlic, minced
1 cup vegetable stock
1  1/4 cups water
1/3 cup chopped dry-pack sun-dried tomatoes
2 tablespoons lemon juice
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped broccoli florets,
or frozen chopped broccoli, partially thawed and drained
2 tablespoons minced fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 tablespoons sliced or slivered almonds, toasted

Add onion, garlic, and a little water to frying pan and cook, stirring frequently, until onion is tender.
Stir in stock, water, sun-dried tomatoes, lemon juice, basil, salt and pepper. Cover and heat to a boil.
Stir in quinoa. Cover, reduce heat to low and simmer 10 to 15 minutes, or until thickened and most of the water is absorbed.
Increase heat to medium. Stir in broccoli. Cover and cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally.
Spoon into serving bowl. Garnish with parsley, Parmesan and almonds.