Browsing Tag


Harvest Stuffed Acorn Squash

November 20, 2013

Phew! It has been a wild couple of months over here and I am just coming up for breath. Highlights include: a couple of trips out of town (and out of the country), starting a new job, working hard on some new projects and some of fall’s finest bounty. It is shaping up to be a great year for fresh produce. I had an apple picking adventure a few weeks back, which means you should keep your eyes peeled for lots and lots of apple recipes around these parts. In the meantime, feast your eyes on this simple and healthy creation.

Harvest Stuffed Acorn Squash 

Vegan & Gluten-free

Serves 2


  • 1 small acorn squash, halved and seeds removed
  • 1 Tbsp olive oil
  • Sea salt and freshly ground pepper
  • 1/2 cup quinoa (I used red)
  • 1/4 cup sliced or chopped apple
  • 1/4 cup chopped fresh kale
  • 2 Tbsp raisins or dried cranberries
  • 1/4 cup slivered almonds
  • Pinch red-pepper flakes
  • drizzle of maple syrup (optional)


  1. Preheat oven to 400°F (204°C). Slice squash in half, scrape out seeds and strings. Brush squash with 1/2 tablespoon oil and season with salt and pepper. Roast cut side down on a baking sheet until tender – 15 to 20 minutes.
  2. Meanwhile, bring quinoa and 1 cup water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
  3. In a large bowl combine quinoa, apple, kale, raisins, almonds, remaining 1/2 tablespoon oil and mix. Season with salt and red-pepper flakes. Divide filling among squash. If your heart so desires, drizzle a little maple syrup over the top.


Lemon Quinoa & Chickpea Salad

October 6, 2012

Today I’m sharing a simple and satisfying lunch recipe that we prepare when we need a quick but tasty meal. This Lemon Quinoa & Chickpea Salad  is crisp and refreshing with crunchy radishes, chives, basil, chickpeas and quinoa with a lemony kick. It is guaranteed to please.

These kinds of salads have been on our table a lot lately. Throwing together a meal by using up whatever vegetables are at hand – bonus points if we don’t have to go to the store. So I’m going to keep this short. Get off the internet, go do something fun outside and enjoy the fresh autumn air. And make salad.


Lemon Quinoa & Chickpea Salad

Serves 2


  • 1 cup cooked quinoa
  • 1/2 can of chickpeas, drained and rinsed
  • 2 cups of arugula or other leafy greens
  • 2 or 3 radishes, sliced
  • 1/2 cup chives
  • 1/4 cup basil
  • salt and pepper to taste

Lemon Dressing

  • 3 Tbsp. olive oil
  • juice and zest of 1 lemon
  • 1 clove of garlic, minced
  • salt & pepper, to taste
  • 1 tsp. honey (or agave or brown rice syrup)


  1. Rinse & cook quinoa.
  2. Whisk dressing ingredients together. Chop and prep the rest of your vegetables and herbs.
  3. In a large bowl, place minced garlic and salad followed by your cooked warm quinoa. Toss it until incorporated.
  4. Combine the rest of the veggies into the bowl of quinoa and pour dressing on top. Toss and taste. Add more salt & pepper if necessary.

(Photo Credit: my sister, Jenny Norris –

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Simple Quinoa Salad

April 12, 2012

Introducing Simple Quinoa Salad, otherwise know as my “life saver salad”. It is easy to make when I’m short on time and it uses up whatever I have on hand in the fridge. This little grain is a staple in my diet for so many reasons.

Quinoa (pronounced keen-wah) is considered to be a “whole grain” but it is actually the seed of a plant that is a relative of leafy green vegetables like spinach. Unlike more common grains such as wheat, quinoa is gluten-free and can be enjoyed by people with digestive disorders, like celiac disease. Quinoa is a complete protein, which means that it contains all the amino acids necessary for our nutritional needs. Complete proteins are rare in the plant world, making quinoa an excellent food for vegetarians and vegans, or for anyone looking for a healthy protein source. It’s also high in iron and calcium, and is a good source of manganese, magnesium, iron, phosphorous, as well as fiber.

Now I know what you’re thinking: there is no way this stuff could actually taste good – but I assure you, it is delicious. When cooked, quinoa is light, fluffy and subtly flavored. The best part is that it is so versatile. It can be mixed with sweet things like fruit for breakfast, or savory foods for lunch and dinner. If you aren’t yet convinced, I recommend you try it for yourself.

Simple Quinoa Salad


  • 1 cup dried quinoa

An array of seasonal vegetables:

  • carrots
  • sugar snap peas
  • cucumber
  • broccoli
  • cauliflower
  • spinach

A lovely legume:

  • black beans

A selection of fresh herbs:

  • parsely
  • mint
  • basil

Sunshine Dressing:

2-4 Tbsp. Cold-pressed, extra virgin olive oil
Zest and juice of 1 un-waxed organic lemon
1 clove garlic
pinch of sea salt

Place ingredients in a jar and shake. If you have extra, you can use this dressing for a few days, just keep it refrigerated.

1. Rinse quinoa very well in the pot you are cooking it in, draining it with a strainer. Add 2 cups fresh water. Bring to a boil, reduce heat and simmer for 15-20 minutes until cooked.
2. While the quinoa is simmering, make the dressing by zesting and juicing the lemon, mincing the garlic and combining all ingredients in a jar and shaking. Set aside to allow flavors to marinate.
3. Chop the raw vegetables and herbs you are using. Place in a large bowl.
4. Once the quinoa is cooked you can add it directly to the mixed vegetables and add the legumes.
5. Place a generous amount of the quinoa mixture over a bed of fresh spinach and drizzle with dressing.
6. Devour

This salad is rather large, but it can keep for at least a day or so in the fridge. I hope that this delicious and simple recipe comes to your tummy’s rescue, and feel free to change things up to suit your preferences. Every time I make this it is a little different, so be creative and have fun with it.

*Special thanks to my sister Jenny for the photo session – you can catch more of her work at