Chocolate Pompoms

CHOCOLATE POMPOMS

by chocolate-covered Katie

INGREDIENTS:

1 bag chocolate chips

1 tsp coconut oil

fresh pomegranate seeds 

ice cube tray

DIRECTIONS:

Melt chocolate chips. Add coconut oil. Place some chocolate in the bottom of each mold. Place some pomegranate seeds on top. Finally, cover the seeds completely in more chocolate. Freeze to set the chocolate covered pomegranate candies. Keep in fridge.

Broccoli Quinoa Casserole

BROCCOLI QUINOA CASSEROLE

by Miryam

Yield: 5 servings

Cook Time: 30 minutes

Total Time: 45 minutes

INGREDIENTS:

2 1/2 cup uncooked quinoa
4 1/2 cup low-sodium chicken/vegetable stock, or water
2 tbsp pesto sauce
1/2 tsp salt
2 tsp arrowroot powder
2 cups fresh organic spinach or greens mix
12 oz or more mozzarella cheese
1/3 cup parmesan cheese
12 oz fresh broccoli florets
3 green onions, chopped

DIRECTIONS:

Preheat the oven to 400F.

In a 9x13 rectangular dish, place the quinoa and green onions. In the meantime, place the broccoli in a large steamer and steam for 4-5 minutes. Set aside. 

Mix the vegetable stock, pesto, arrowroot powder and salt in a large mixing bowl. Heat mixture until it boils. 

Add the vegetable stock to the quinoa followed by the spinach or greens, parmesan cheese and 3/4 of the mozzarella cheese. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. 

I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional. Serve while still warm.