Summer inspires me to cook colorful meals. The gorgeous palate of farm fresh vegetables encourages me to create meals where vegetables are the stars of the show, and meat, if present at all, plays a ...

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender ...

Looking for an inexpensive, speedy lunch using basic pantry ingredients? Gaby Dalkin, founder of What’s Gaby Cooking, has you covered with this chicken quinoa salad, which she calls her go-to lunch.

Cook the quinoa according to package directions, set aside to cool. In a small bowl, whisk together the ginger, garlic, lemon juice, soy sauce, sesame oil, olive oil, salt and pepper. Set aside. Put ...

Chef, cookbook author and restaurateur Ryan Scott is stopping by the TODAY kitchen to share a few of his go-to light, fresh and healthy summer recipes. He shows us how to make spicy Southwestern ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. There’s a popular restaurant in my ...

1) I like a mixture of broccoli, cauliflower, carrots, snow peas, celery, bell peppers and any other vegetable I have in the fridge. I like to blanche the broccoli, cauliflower, carrots and snow peas ...

Prepare chicken: In large bowl, whisk together miso, soy sauce, vinegar, sugar, ginger and garlic. Using a sharp knife, cut parallel slashes 1 inch apart in skin side of each chicken piece, cutting ...

This protein packed salad will give you all the recovery you need post-run. Quinoa is your super grain; it’s far more nutritionally rich than most grains with a decent dose of protein, plus it ...

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