Lemongrass Pork Tenderloin With Stir-Fried Quinoa

White rice and fatty pork chops are replaced with protein-packed quinoa and lean pork tenderloin in this twist on a Vietnamese favourite. Daikon radish has a very pungent aroma, but its crunchy sweetness works well when pickled. If it's not your thing, you can substitute the same amount of carrot. This recipe is a great way to use up leftover quinoa; if you don't have any on hand, make it ahead and spread it out on a large rimmed baking sheet to cool quickly.

Tri-Colour Quinoa Lasagna with Local Seasonal Vegetables

Roasted and stir-fried vegetables are layered between flavoured quinoa to create a healthy and colourful take on vegetarian lasagna. My middle daughter is the lone vegetarian in a household of meat lovers. I find lately I've been incorporating more and more vegetarian options into our meals. It's easier on the family budget, the environment and our collective waistlines! That being said, I do find it more difficult to find a vegetarian meal that is "company worthy". This recipe, created with local veggies, is substantial enough to satisfy meat eaters and impressive enough for a casual dinner with friends. While I love how nutritious quinoa is, I sometimes find it a bit bland. Mixing the quinoa layers with 3 different sauces adds a flavour boost. Use the vegetables listed or try ones that are in season in your local area. If you select items that are fresh and colourful you can't go wrong. While the ingredient list looks long don't be daunted, most of the work is building the lasagna layers and the preparation is not complicated. Serve with a dollop of sour cream and a light green salad for a delicious, healthy and budget-friendly (under $40 including salad) dinner with friends.

Baked Manitoba Harvest Ratatouille

This dish is inspired by the wonderful fresh produce from the Osbourne Village Farmer's Market which is across the street from my house in Winnipeg. The market is open Thursday nights from June to September and features only very local farmers, including some urban farmers. Each week my son and I would go to the market and buy one of each item available. Towards the middle of the summer I ended up with many varieties of peppers, summer squash, eggplant, tomatoes and herbs, so I developed this recipe to celebrate the Manitoba Harvest. All of these ingredients, with the exception of quinoa, are grown in Manitoba. Quinoa is an excellent source of iron and magnesium as well as one of the best vegetable sources of protein. Serve this dish with a slice of whole grain bread to complete the protein.

Breakfast Quinoa Bowl

Breakfast is the most important meal – and it should be the most delicious too! This simple porridge gives you a nutrient boost to start the day. For busy mornings, cook the quinoa the night before so it's ready to pop right into the pan. Quinoa triples in volume when it cooks, so you'll need a third of a cup of uncooked quinoa to make one cup cooked.

Quinoa Spinach Stir-Fry

Protein-packed quinoa takes the place of rice in this everyday quick-prep meal. If you're not vegan, top it with a fried egg for even more flavour. Switch up the vegetables with whatever you have on hand.

Dill and Feta Quinoa Salad

Dill gives this easy salad a fresh herbal note that complements the creamy cheese. It's delicious as a side dish and makes a tasty lunch main.

Quinoa Salad with Almond Vinaigrette

Southwestern Quinoa Bowl

Whether you serve it hot or cold, this bowl is utterly flavourful and will fill you up. It's terrific for dinner, and the leftovers make for a hearty lunch the next day.

Zesty Quinoa Bowl

Chances are, you have most of the ingredients for this yummy recipe standing by in your pantry and fridge. This nicely spiced bowl is so fast and easy to make, you'll be whipping it up regularly for weeknights on the run.