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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
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Preheat oven to 400 degrees F. Cook quinoa according to package directions. Meanwhile, toss Brussels sprouts with 2 Tbsp. olive oil, sea salt and pepper. Place on a rimmed baking sheet and roast for 35-40 minutes or until tender and golden brown; shake the pan every 10 minutes to ensure even cooking. Remove from oven; set aside. In a large bowl, combine cooked quinoa, Brussels sprouts, spinach, cilantro and cashews. In a small bowl, whisk vinegar, remaining 1 Tbsp. olive oil, maple syrup or honey, sea salt and pepper; pour over quinoa mixture and toss to combine. Serve.