Yummy goodness!  Seth Freedman, an Atlanta chef, shared this recipe.

Hamburger Delight

Yield: 4-6 servings or about 20 tastings

Ingredients:

3/4 lb ground beef (preferably lean grass-fed)
3 cloves garlic
½ lb onion
1 lb peppers
4 oz potatoes
½ lb tomatoes

To Taste oregano, thyme, and/or other herbs

1-2 cups water or broth
1-2 tbsp soy or Worcestershire sauce
2-4 oz sour cream or crème fraiche (optional)

To Taste salt & pepper

As needed oil
Directions
1. Chop the vegetables into small pieces, keeping them separate. You can do this with a knife, grater, grinder, or food processor.
2. Heat a large pan over med-high heat.
3. Add a small amount of oil, season beef and add in one layer to the pan. Brown thoroughly. Remove from the pan.
4. Add garlic and onion, cook for 1-2 minutes. Add peppers cook for 2-3 minutes more. Add in potatoes and tomatoes. Add back the browned beef, and enough water or broth to fill the pan around the vegetables and beef, but not quite cover them.
5. Bring the liquid to a boil, then reduce to a simmer add herbs and Worcestershire, and cook for 8-10 minutes or until veggies and beef are tender.
6. Turn off the heat, and stir in sour cream or crème fraiche. Season to taste.

Quinoa Salad with Pumpkin Seeds

This recipe came from "Whole Living."  I like dicing the tomatoes into the salad, and I often leave out the pumpkin seeds.  Avocado at the end makes this!

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 medium garlic clove, minced or pressed
• 1/2 cup extra-virgin olive oil
• Sea salt
• 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked)
• 2 ears corn, kernels cut from cob
• 1 medium red pepper, cored, seeded, and diced
• 1 large cucumber, peeled, halved lengthwise, seeded, and diced
• 3 scallions, thinly sliced
• 1 large jalapeno pepper, seeded and diced
• 1/4 cup roughly chopped fresh cilantro leaves
• 1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
• 2 ripe medium tomatoes, cored and cut in thin wedges
• 1 ripe avocado, pitted and thinly sliced
• 1 lime, cut in wedges
• 1/4 cup pumpkin seeds, toasted

Directions

1. Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 5 minutes. Stir corn into quinoa, remove from pan, and spread out on baking sheet to cool for about 20 minutes.
2. In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.
3. Place cooled quinoa and corn, red pepper, cucumber, scallions, jalapeno, and cilantro in large bowl. Add 1/2 cup dressing (or more to taste) and salt to taste; mix until combined.
4. Place large lettuce leaves side by side in a circle around a large serving platter so the curly tops extend just beyond the platter rim. Mound quinoa salad in center.
5. Arrange tomato, avocado, and lime around quinoa on top of leaves. Sprinkle pumpkin seeds over salad. Serve immediately or hold briefly at room temperature.

Asian Quinoa Salad

This recipe is courtesy of "For the Love of Cooking" website.  Very tasty.  And good for you!

Salad:

1/2 cup quinoa
1 cup water
Dash of salt
1/2 cup red cabbage, chopped
3/4 cup frozen cooked & shelled edamame, thawed
1 baby red bell pepper, chopped
1/4 cup carrots, shredded
1/2 cucumber, seeded and diced

Dressing:

2 tbsp soy sauce
2 tsp sesame oil
1 tbsp rice wine vinegar
1-2 tsp water
1 tbsp chopped green onion
1/4 cup chopped cilantro
1 1/2 tsp sesame seeds
1/4 tsp ginger, grated
Dash of red pepper flakes
Sea salt and freshly cracked black pepper, to taste

DIRECTIONS:

Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bowl and let cool for 10 minutes. Add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

Combine the soy sauce, sesame oil, rice wine vinegar, water, green onions, cilantro, sesame seeds, ginger, red pepper flakes, eas salt, and freshly cracked pepper, to taste, together in a bowl. Whisk until well combined.

Pour the dressing over the quinoa salad, to taste, then toss until evenly coated with dressing. Taste and re-season with sea salt and freshly cracked pepper, if needed. Serve and enjoy.