By Trieu Thi Choi, Marcel Isaak

With emphasis on clean components and lightweight seasonings, genuine Recipes from Vietnam is perfect for the health-conscious cook dinner.

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Example text

In a small saucepan, melt the butter over medium heat. Add the quinoa and sauté until lightly toasted, about 5 minutes. Add the water, milk, agave syrup, vanilla, cinnamon, and fruit. Bring to a simmer, then reduce the heat to low and simmer, covered, until the quinoa is tender and the liquid has been absorbed, 10 to 15 minutes. 2. Divide the porridge into two bowls. Top each serving with a dollop of the vanilla yogurt to stir in before eating. 1 tablespoon vanilla yogurt Breakfasts 35 BANANA NUT POWER MUFFINS Packed with fiber, protein, and potassium, these muffins are just the thing to fuel up for a busy day.

In a medium bowl, toss together the sweet potato, 2 teaspoons of the olive oil, and a pinch of salt. Spread onto a rimmed nonstick baking sheet and bake, stirring occasionally, until browned and fork tender, about 15 minutes. Remove from the oven and loosely cover with aluminum foil to keep warm. 3. Heat a large skillet over medium-high heat and add the remaining olive oil and the butter. Once the butter has melted, add the shallots and cook, stirring occasionally, until translucent, about 5 minutes.

Using a 1-tablespoon measure, scoop the lamb mixture onto the prepared baking sheet. Roll the scooped meatballs between the palms of your hands to form balls and replace on the baking sheet. Bake for 15 minutes, turning every 5 minutes to brown on all sides and cooking to an internal temperature of 160°F. Remove from the oven and reduce the oven temperature to 170°F. Loosely cover the meatballs with aluminum foil and return to the oven to keep warm. 4. For the Dip: In a small bowl, combine the yogurt, goat cheese, dry mustard, lemon juice, and honey.

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