Place 1 cup quinoa and 2 cups vegetable broth in a 1 quart saucepan and bring to boil. Reduce to simmer, cover and cook 10 – 15 mins (until all broth is absorbed).

Combine red pepper diced, 1 cup cooked corn, cup diced red onion and 1 can drained, rinsed black beans in a large bowl. Add cooked quinoa and mix. Stir in 1-2 Tablespoons of olive oil. Add sea salt and black pepper to taste. Can be eaten warm or cold. Serves 4.

Meal suggestion: serve with salad and sliced avocado!

1 lbs. ground turkey meat
2-3 garlic cloves, peeled, minced
cup diced white onion
bread crumbs
3 Tbsp Worcestershire sauce
2 Tbsp hot sauce
2 tsp. Mesquite seasoning (or 2 tsp. each sea salt and black pepper)
2-3 Tbsp Extra Virgin Olive Oil

In large bowl combine meat, garlic, onions, bread crumbs, Worcestershire sauce, hot sauce and seasoning. Fold and mix together with hands until well blended. Form into a large ball then separate into 4 sections. Take each section and form into a ½ inch thick patty with your hands. Heat medium size skillet , add olive oil and all 4 patties. Cook over Med-High heat 5 minutes per side for 15-20mins. Serve in a multigrain bun with your favorite toppings. Serves 4.