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Quinoa

Enjoy quinoa as an appetizer, as a salad, as a side dish, as your entree... even cookies!!!! You name it. All kind of tasty recipes using quinoa.

  • Wild Rice With Quinoa Pistachios and Dried Cherries
  • Vegan Beet Burger Recipe with Quinoa and Chickpeas
  • Lentil Meatballs in Tahini Turmeric Sauce
  • Vegetarian Meatballs In Coconut Turmeric Sauce
  • Vegan Meatballs with Mango Coconut Sauce
  • Passover Quinoa Crunch Chocolate Bars
  • Sweet Potato Shepherd's Pie
  • 8 Favorite Quinoa Salad Recipes
  • Quinoa Soup with Cannellini Beans & Kale
  • Israeli Salad Quinoa Bowl
  • Quinoa Tabbouleh
  • Egg Bites
  • Mediterranean Quinoa Salad with Roasted Vegetables
  • Passover Cinnamon Raisin Quinoa Granola Recipe
  • Vegetarian Stuffed Acorn Squash Recipe
  • Spinach Salad with Strawberries and Quinoa
  • Quinoa Breakfast Cookies
  • Carrot Raisin Quinoa Recipe - Vegan and Gluten Free
  • Veggie Loaded Quinoa Fried Rice
  • Super Easy Quinoa Salad Recipe
  • Quinoa Breakfast Bowl with Caramelized Bananas
  • Vegan Gluten Free Quinoa Paella
  • Vegan Quinoa Stuffed Zucchini Boats
  • Stuffed Poblano Peppers with Avocado Cilantro Sauce
  • Quinoa Pomegranate Salad with Orange Tahini Dressing
  • Roasted Vegetable Quinoa Greek Salad
  • Not Just For Passover Quinoa Stuffed Grape Leaves In Red Wine Sauce
  • Braised Curried Kale with Spiced Chickpeas
  • End Of Summer Buddha Bowl
  • Quinoa Mushroom Sliders
  • Spinach Salad with Quinoa and Black Beans
  • Quinoa Bowl with Roasted Vegetables and Lentils
  • Vegetarian Quinoa Bake
  • Small Bites For The Big Game - Cheese, Spinach & Quinoa Bites
  • Gluten Free Passover Recipes Part 5 : Quinoa, Pistachio & Apricot Granola
  • Gluten Free Passover Recipes Part 3: Mushroom, Zucchini & Quinoa Breakfast Muffins
  • Zucchini and Quinoa Cakes with Horseradish Alioli
  • Good-Enough-For-Breakfast "Power" Cookies (Vegan)

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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