Veggie-packed Quinoa

1 cup of quinoa
1/2 a bag of fresh spinach leaves
1/2 onions
1 can of chickpeas
4 fresh mushrooms
Splash/dash of desired seasoning (we like a little Sriracha, curry powder, paprika, or oregano)

What To Do:

1. In a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Then turn to simmer and continue cooking, covered, until water is absorbed (about 10-15 minutes).
2. While quinoa is cooking, sauté the spinach, onions, chickpeas, and mushrooms in a skillet with a drizzle of olive oil.
3. As vegetables are sautéing, add seasoning of choice and mix well.
4. When quinoa is cooked, add to the skillet with veggies and stir until well combined.

Recipe from http://greatist.com/health/recipe-veggie-packed-quinoa

Smashed Avocado on Toast

2 avocados
4 pieces of bread
4 eggs
cajun spice

Toast bread. Fry eggs. Smash avocados and season with salt, pepper and cajun. Spread toast with olive oil or mayo, then avocado and top with fried egg. 

Vegetable Noodle Soup

Vegetable Noodle Soup

3 cups vegetable stock
1 lb rice noodles
3 carrots chopped
1 cup spinach
1/2 cup mushrooms chopped
1 onion chopped
2 cloves garlic minced
1 tsp cumin
black pepper
oil

Fry the onion and garlic in oil until translucent. Add carrots and mushrooms and cook for 2 mins. Add the vegetable stock and cook for 5 minutes until the carrots are soft. While this is happening boil the rice noodles in water for 5 minutes until soft. Drain the noodles. Stir the cumin and add the spinach. Cook for 2 mins. Put the noodles in a bowl and pour the soup over top.