1 tbs. unsalted butter                        1 red bell pepper

1/2 tsp. sea salt                              1 lb. green beans

1 1/2 cups quinoa                             1/4 cup tamari (soy sauce)

1/3 cup extra virgin olive oil                 2 tbs. mirin 

2 cups thinly sliced onions                   toasted almonds

1 8 oz pkg soy tempeh 

 In a medium saucepan over high heat combine butter, salt and water.  Bring 
to a boil and add quinoa. Reduce heat to low and cover.  Simmer 18 min.
Take off the heat for 3 min then fluff with a fork.
Blanch green beans and cut in half.  In a saucepan heat oil and add onions. 
Saute 2 min. Raise heat to high and add tempeh (in bite sized pieces) and 
peppers.  Cook until onions and tempeh carmelize about 2 minutes.Add green
beans, 1 cup of water, tamari and mirin and bring to a boil. Reduce heat and 
simmer 10 minutes.  Serve over the quinoa with sprinkled almonds.

ARUGULA SALAD WITH ROASTED BEETS AND CANDIED WALNUTS

1 bunch arugula                                        2 shallots
1 bunch mixed salad greens                      1/2 cup walnut oil
4 beets, cut into bite sized pieces
extra virgin olive oil                                 1/4 cup rice vinegar
1/2 cup chopped walnuts                          1 tbs. dijon mustard
maple syrup

Wash and dry greens and place in a large salad bowl.
Heat oven to 400.  Line a baking sheet with parchment paper.  Place walnuts
on baking pan and drizzle with maple syrup until all nuts are covered. Bake
for 20 minutes. Remove from oven and let cool.  Break apart when cool.
Peel and chop beets into bite sized pieces.  place in a bowl, drizzle with 
extra virgin olive oil and sea salt.  Roast at 400 for 20 minutes or until
tender.
Top salad greens with beets and roasted walnuts.
For dressing:  dice shallots and place them in a bowl.  Add oil and vinegar
and let set for 5 minutes.  Add dijon mustard and blend well with whisk.
Drizzle dressing over salad. Enjoy!