Quinoa with Grape Tomato, Mushroom, Garlic and Roasted Asparagus

This Mediterranean inspired meal was quick, easy and very tasty.

I sauteed grape tomatoes in olive oil for 10 min, added in sliced white mushrooms, garlic, a little chopped onion and a couple Tb of balsamic vinegar. I let this cook together an additional 20 min while I cooked the quinoa and asparagus.

Quinoa is cooked 2(water):1(quinoa) over medium heat until all the water is absorbed. I think it is fluffier if you leave the lid off.

The asparagus was roasted in a 400 degree oven with olive oil and sea salt for 12 minutes.
Throw together and top with goat cheese and parmesan - enjoy!

Southern Style Collards and Cornbread

Fresh collard greens from a friend were a great inspiration for me to get in touch with my southern location.

The collards were chopped and added to sauteed garlic (6 cloves) and 1/2 onion chopped. I added a veggie low sodium bouillon, 1/4 cup apple cider vinegar, 1 tsp red pepper flakes and 3 cups of water. Simmered the greens for 40 minutes.

I decided to do some roasted veggies with olive oil and sea salt on the side and some cornbread.

 The cornbread looks decadent but it was prepared with skim milk and 1 egg, a little canola oil and a mix of cornmeal and corn flour, more red pepper flakes and a handful of cheddar.

Yum!