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theboredvegetarian:

Quinoa with Roasted Sweet Potato, Dinosaur Kale, Chickpeas and Green OnionServes 3-4
1 cup Quinoa2 cups Low Sodium Vegetable Stock3 cups Sweet Potato, peeled and cut into small cubes2 cups Dinosaur Kale, stems removed, leaves chopped1 cup Chickpeas (recommend that you use dried and follow cooking directions on the bag)1/8 cup Green Onion, chopped (white/light green only)1 1/2 Tbsp Extra Virgin Olive Oil1/3 tsp PaprikaSalt & Pepper to taste
Preheat oven to 350 degrees.  Spread sweet potatoes on a baking sheet and drizzle with about a tablespoon of olive oil.  Toss to coat.  Season with salt and sprinkle with paprika.  Roast in the oven for about 15-20 minutes, or until potatoes are soft, tossing halfway through.  In a saucepan, bring 2 cups of vegetable stock to a boil.  Add quinoa and stir. Cover and reduce heat to a simmer.  Simmer for about 15 minutes or until the quinoa is cooked through and the liquid has mostly evaporated.  In a saute pan, saute the kale and chickpeas in remaining olive oil.  Add quinoa and sweet potato and toss everything together.  Season with salt and pepper.  Spoon into a serving bowl and top with green onion.  Serve warm. 

theboredvegetarian:

Quinoa with Roasted Sweet Potato, Dinosaur Kale, Chickpeas and Green Onion

Serves 3-4

1 cup Quinoa
2 cups Low Sodium Vegetable Stock
3 cups Sweet Potato, peeled and cut into small cubes
2 cups Dinosaur Kale, stems removed, leaves chopped
1 cup Chickpeas (recommend that you use dried and follow cooking directions on the bag)
1/8 cup Green Onion, chopped (white/light green only)
1 1/2 Tbsp Extra Virgin Olive Oil
1/3 tsp Paprika
Salt & Pepper to taste

Preheat oven to 350 degrees.  Spread sweet potatoes on a baking sheet and drizzle with about a tablespoon of olive oil.  Toss to coat.  Season with salt and sprinkle with paprika.  Roast in the oven for about 15-20 minutes, or until potatoes are soft, tossing halfway through.  In a saucepan, bring 2 cups of vegetable stock to a boil.  Add quinoa and stir. Cover and reduce heat to a simmer.  Simmer for about 15 minutes or until the quinoa is cooked through and the liquid has mostly evaporated.  In a saute pan, saute the kale and chickpeas in remaining olive oil.  Add quinoa and sweet potato and toss everything together.  Season with salt and pepper.  Spoon into a serving bowl and top with green onion.  Serve warm. 

shoelust:

Aquazzura Pineapple heels
showmemakeup:

Makeup I created on this eve’s creative dance photo-shoot. 
The makeup for this type of shoot needs to be intense in order to still be visible as the shots are taken from a distance to fit the whole body in. 
www.facebook.com/showmemakeup 
www.youtube.com/smiles2310

showmemakeup:

Makeup I created on this eve’s creative dance photo-shoot.
The makeup for this type of shoot needs to be intense in order to still be visible as the shots are taken from a distance to fit the whole body in. www.facebook.com/showmemakeup www.youtube.com/smiles2310

somethingaboutrenner:

Very wistful, there, J.

somethingaboutrenner:

Very wistful, there, J.

rollsoffthetongue:

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rollsoffthetongue:

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bestnatesmithever:

Zoos of the future

bestnatesmithever:

Zoos of the future