Here are the quinoa recipes from A Fresh Take with Chef Stevie on KCMJs Happy News Now 11/13/15

 QUINOA CRUNCH BARS
1 1/2 c coconut nectar
4 c puffed quinoa
2 tbsp melted coconut oil
1/2 tsp salt
1/4 c almond butter
2 Tbsp cocoa powder
 
Mix nectar, oil, salt, almond butter and cocoa well.  Pour over puffed quinoa and stir well. Press firmly into 9x9 inch baking dish and chill 2 hours before slicing into bars.
 
MEXICAN QUINOA BOWL
Super easy!
Cook quinoa according to package directions.  Mix in a bowl with black beans, corn, chopped bell and chile peppers, chopped tomato, black olives, cilantro and diced avocado.  Mix a dressing of avocado oil, lime juice, salt, pepper, cumin and chili powder.Toss with quinoa mixture and enjoy!

 Here are the recipes from KCMJs A Fresh Take with Chef Stevie on Happy News Now! 11/6/15

Spinach Salad
Dressing

• 1 tablespoon Worcestershire sauce

• 1/3 milk
• 2/3 cup nonfat plain yogurt
• 2 tablespoons tarragon vinegar or cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup crumbled blue cheese

 
Salad

• 6 nitrite free bacon strips, cooked and crumbled

• 1 small onion, thinly sliced

• 8 large eggs
• 6 cups baby spinach
• 1 8-ounce can beets, rinsed and sliced
• 1 cup shredded carrots
• 2 tablespoons chopped pecans, toasted

• Toss spinach, eggs and remaining ingredients in a bowl. Just before serving, drizzle salad dressing over salad and toss.

• To prepare dressing: Whisk milk, yogurt, vinegar, mustard, worcestershire, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.
• To prepare salad: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs; discard 6 of the yolks. Chop the remaining yolks and whites.

• 2 large eggs
• Kosher salt and freshly ground black pepper
• 1 teaspoon olive oil
• 3 cups baby spinach
• 1–2 tablespoons grated Parmesan
• Crushed red pepper flakes

 
Popeye's Breakfast

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1/2 cup thinly sliced fresh mushrooms

• 12 oz. pkg. baby spinach leaves
• 2 Tbsp. olive oil
• 1/2 cup minced onion
•  1 clove garlic, minced
• 4 Tbsp.milk
• 8 eggs, beaten
• 1/2 tsp. dried thyme leaves
• 2 Tbsp. grated Parmesan cheese

 

• chop the baby spinach leaves.
• Heat oil in a skillet and cook the onion and garlic until crisp tender.
• Add the chopped spinach and mushrooms and cook, stirring often, until spinach is tender.
• In small bowl, beat milk with eggs, salt, pepper, and thyme.
• Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach.
• Sprinkle with cheese and serve immediately.