This quick, simple and satisfying recipe is a nutritious twist to an old favorite. Whereas traditional tabouli uses bulgur, this one substitutes with quinoa: A delicious, nutty and highly beneficial ancient grain. Indigenous to South America, quinoa was a staple for the Incas and was referred to as “the mother grain.” Quinoa has the highest protein content of any grain and is rich with calcium, iron and B vitamins, making it an especially important food for vegetarians. Quinoa has a complex, slightly nutty flavor and can be used as a healthier alternative to rice and other common grains. This dish can be served hot or cold.

This recipe is so good that it ruins any other passover baked goods for you. This is truly the best!! This is adapted from Judy Zeidlerʼs The Gourmet Jewish Cook.

This BrokeAss Breakfast is actually one of my favorite things to have for dinner. Full of protein and good carbs, bursting with fresh, spicy flavor and balanced with just the right bit of tanginess from the yogurt or sour cream (I prefer yogurt), this quick treat makes use of one of my favorite Mexican fruits, the tomatillo. If you’re feeling indulgent, top with sliced avocado.

I love all noodles, but there is something about the chewy, seemingly endless udon noodle that really does it for me. I love udon cold with peanut sauce and cabbage, room temperature with sesame oil and black sesame seed, but most of all I like udon hot with vegetables in a spicy broth. This soup is equally delicious with shrimp, chicken or thin slices of beef.

Generally, I object to casseroles. When I think of casseroles I tend to think of nasty cream-of-mushroom soup-based tuna casseroles that make your whole house smell like overcooked fish for days. Casseroles are a very BrokeAss thing to cook—particularly if you are feeding a crowd, but inexpensiveness alone doesn’t qualify a dish to be BrokeAss Gourmet. This satisfying and spicy dish, however qualifies very much thanks to it’s bold, clean flavors and tender-crisp texture.