Fall Harvest Wrap:

1/2 cup carrot, diced 6 cups quinoa, cooked (basic recipe)
1/2 cup green onion, diced 1/4 cup olive oil
1/4 cup celery, diced 2 cloves garlic, crushed
1/4 cup green pepper, diced 1/8 tsp of cumin
1/4 cup butternut squash 1/8 tsp of turmeric
1 cup almonds, sliced 1/2 tsp of cinnimon
1/4 cup sweet red pepper, diced
Celtic sea salt to taste

Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.

Wrap quinoa in a large collard green leaf that has me slightly steamed with 2 tsp of hummus