A
B
Black Bean Salad with Avocado Lime Dressing
C
Chickpea of the Sea Salad Sandwich
Cinnamon Apple Breakfast Quinoa
Crock Pot Lentils and Sweet Potato Stew
D
G
J
K
Kale Salad with Pear and Walnuts
L
Lentil, Mushroom and Sweet Potato Shepard’s Pie
M
Mashed Roasted Garlic Cauliflower
O
P
Pasta with Asparagus and Pine Nuts
Q
R
S
Slow Roasted Cherry Tomato Bruschetta
Stir Fried Quinoa and Vegetables
Strawberry-Rhubarb Quinoa Pudding
T
V
W
Waldorf Salad with Creamy Yogurt Dressing
Whole Wheat Pasta with Sesame Peanut Sauce
ThedaCare Lifestyle Medicine 
Black Bean and Couscous Salad:
1 1/2 c uncooked whole wheat couscous
1 3/4 c low sodium chicken broth
1/4 c olive oil
3 tablespoons lime juice
1 1/2 teaspoons red wine vinegar
1 1/4 teaspoon ground cumin
12 green onions
1 1/2 red bell pepper, seeded and diced
1 1/2 c corn
3, 15oz cans black beans drained
Salt and pepper to taste
Bring chicken broth to boil and add couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the oil with the vegetables and mix well.
Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.