Quinoa Citrus Salad with Beans

Spicy Quinoa & Bean Citrus Salad

1/2 cup Brown rice vinegar

4 cloves garlic, minced

2 limes, zest and squeezed

1 1/2 Tbsp. Ginger, minced

1 Tbsp. Raw agave

1 small Jalapeno minced

4 cups cooked quinoa

1 cups chickpeas 

1 cup black eyed peas

6 green onion, sliced

salt and pepper to taste

2 cups fresh spinach chopped

Combine the vinegar, garlic, japaleno, lime zest and juice, Agave, and ginger and mix well.

Add the quinoa, beans, spinach,  green onions and salt and toss to coat. Refrigerate 1 hour before using. 

DAY 261

Quinoa with Kale & Bean Curry

1 cup Quinoa

2 cup water

1/2 tsp salt
1 tbsp olive oil
1 cup cooked beans ( chickpeas, black eyed peas, or your choice)
4 cloves garlic, minced
12 oz Flat-Leaf Kale, stemed and sliced
1 small onion, small dice

2 scallions, sliced

1 small tomato, diced
1 tsp ground cumin

1/2 tsp Garam Masala

1/2 tsp Chili powder

1 tsp. agave
salt and pepper to taste

Cook quinoa with water and salt over medium heat for 15-20 minutes until tender

Heat oil add onion and cook until translucent, add garlic , beans and tomato., and saute 5 minutes.
stir in Kale  and 1/4 cup water. cover and cook till tender but still bright green. when halfway done stir
in the scallinos. Add the quinoa and spices, agave and salt and pepper to taste and stir. Serve warm

Day 195

Creamy, Roasted Garlic Quinoa Salad

(Quick & Easy)

2 cups cooked quinoa

1 Large can chickpeas, drained and rinsed

1 small red pepper, small dice

1 small red onion, small dice

1 small handful of parsley, minced

1 tsp. grated fresh ginger or more to taste

2 cloves garlic, minced to a paste

1 tsp. curry powder

1/2 tsp. garam masala

chili powder to taste

1 Tbsp agave

3 Tbsp. Raw Apple cider vinegar

2 Tbsp. Roasted Garlic Veganaise

( or more depends on the consistency you like)

Salt and Pepper to taste

Mix everything together.Serve room temp!

DAY 152

Quinoa Sushi Rolls with Avocado and Spicy Cabbage Slaw

2 Nori Sheets

1/2 cup Pearl Quinoa cooked and cooled

Avocado Slices

Spicy Slaw- Recipe below

Roll , Wrap, and Enjoy

Spicy Cabbage Slaw

1/4 head of cabbage, sliced and chopped thin

1 Carrot, shredded

1/4 small onion, finely diced

1/4 tsp Red Chili powder

1 Tbsp. Veganaise

1 tsp. Raw apple cider vinegar

Mix everything together and chill

Day 95

Butternut Squash & Rainbow Quinoa Pilaf

-2 teaspoons coconut oil
 -1 small red onion, chopped
 -4 clove garlic, minced
 -1 bay leaf
 -2 cup Organic veggie stock
 -1 cup rainbow quinoa
 -1 butternut squash cubed and steamed
 -2 carrots, chopped and steamed with squash
 -1 small org. zucchini-chopped and steamed with other veggies
combine
 -2 teaspoon mustard
 -2tablespoon apple cider vinegar
 -Salt and pepper to taste
 -1/4 tsp chili powder
________________________
 -3 tablespoon chopped parsley

Heat oil add onion, garlic and bay leaf and cook until softened. about 3-4 minutes. Add veggie stock and bring up to a boil.

Add quinoa, return to a boil and cover and simmer for about 10-12 minutes or until all the water has been absorbed. Fluff with a fork and adjust with salt and pepper.

Meanwhile,  combine remaining ingredients except parlsey. Heat small pan and cook these ingredients for a few minutes until thick and mustard has smoothed out.
pour over steamed veggies. When quinoa is finished fluff with a fork and toss with veggetable mixture and top with parsley

DAy 88

Indian Spiced Chickpea and Quinoa Salad

1 cup Red organic Quinoa cooked with 1.5 cup water and 1/4 tsp sea salt.

1 15 oz can Organic Chickpeas, drained and washed

1 small red onion chopped small

1 each , small red and yellow peppers, diced small

1 Habanero , chopped fine

1 clove garlic minced

1/2 inch piece of fresh ginger , minced

1/2 organic cucumber, small dice

1/2 tsp garam masala

1/2 tsp coriander

1 Tbsp. raw apple cider vinegar

salt and pepper to taste

Mix all ingredients together in a stainless steel bowl and marinate in fridge for at least one hour before serving cold.

Day 2

Ahhhhh, The final day, in a lazy strech of holiday day-offs.. It's back to the obligations of a working life tomorrow... My cupboards, now replenished and chock-full of earthy goodness, it's time to cook....

1/2/2012
Today's Meal:

Tangy Three Bean & Red Quinoa Salad,

Warm White Yam and Sweet Potato Salad, and

  Shiitake Mushroom and Eggplant Indian Curry, with Spice Dusted Rice.......



Ummm...something sweet too....

Rich, Dark Chocolate Vegan cupcakes, filled with sour cherry Jam and dusted with confections sugar....

Three Bean Salad with Red Quinoa

1 can each- Organic Black beans, Chickpeas, and White beans ( You can use any of your favorite bean in place of these) Drained and washed well.
1/2 small onion- finely diced
1/2 Red and Orange peppers, diced small
1 garlic clove, minced
1 small cucumber, diced small
3 asparagus stalks sliced ( feel feel to omit or replace )
1 Cup cooked Red Quinoa ( you can use rice, or other grains )
1/2 habanero pepper- finely diced
1 1/2  tsp. cane sugar
3 Tbsp. Apple cider vinegar
1 Tbsp. Nutritional Yeast ( can be omitted)
salt and black Pepper to taste.

Combine all ingredients and stir wel, l then season accordingly with salt and pepper.
Stir prior to serving.