The Jillian Method Resource Center

Quinoa, ground turkey, spinach, tomatoes, and fresh basil come together in an easy baked dinner finished with just enough mozzarella to give you that Caprese flavor — and a good cheese pull. Serves 6 Prep 15 minutes Bake 20–25 min at 375°F Ingredients 1 cup dry quinoa, rinsed 2 cups water or low-sodium broth (for cooking the quinoa) 1 lb lean ground turkey 1 small onion, diced 4–5 cloves garlic, minced 5 oz fresh baby spinach ¼ cup fresh basil, chopped, plus extra for serving

You open a can of chickpeas, dump everything into a colander, rinse the beans, and move on with dinner. Perfectly normal. Except you may have just poured a surprisingly useful ingredient down the drain. That thick liquid surrounding canned chickpeas has a name: aquafaba. And somehow, something that looks like bean water can whip into a foam, help hold an emulsion together, and even stand in for eggs or egg whites in certain recipes. So, naturally, I had questions. First: What

Serves 4 Ingredients For the black bean purée 1 cup dry black beans, rinsed 1 carrot, roughly chopped 1 celery stalk, roughly chopped ½ small onion, roughly chopped 2–3 cloves garlic 1–2 bay leaves 1 tablespoon olive oil 3 cups low-sodium vegetable broth, plus more as needed Salt and black pepper, to taste For the squash 2 small butternut squash Olive oil Salt and black pepper For topping 1 avocado, chopped ½ red bell pepper, finely chopped Fresh cilantro Fresh lime juice Ins