This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night!

Savory oats are my latest obsession. These steel cut oats retain an al dente quality to them just like arborio rice does in a risotto. Recipe by Geekypoet.

Featured Blog Post: This easy Spanish rice makes a delicious burrito filling or side dish.

Sweet, spicy, and a little bit sour, with no added fat. Tastes scrumptious hot or cold. We prefer to eat it cold over a bed of baby spinach or steamed kale. Skip the optional tofu or tempeh, and you’ve made the dish soy free!–JoniCeline

A quick breakfast that’s tasty and healthy: Maple Steel Cut Oats in a Jar. The oats are loaded with chia seeds and flax seeds then topped with frozen berries. –VintageMixer

I like to prepare this so that the vegetables are crunchy. I cut everything and mix the sauce in advance so I can move quickly. It’s quick and one of our favorite dishes.–cheried

In Uzbekistan, plov is served on special occasions, such as weddings. The recipes are often rich mixtures of dried fruit, nuts, chickpeas and spices. –jimcassio

Makes 6-10 tortillas, depending on how much you stuff them

1 1/2 cups quinoa — uncooked
2 1/2 cups water…

I think shaking up some sweet salsa in a squeeze bottle and drawing a heart outline on each soup’s bowl’s surface, with the cilanto dusting would make it a great Valentine’s dish.