Ingredients:
½ cup quinoa, soaked overnight and rinsed
1 tsp. onion powder
¼ tsp. garlic powder
¼ tsp. salt
1 cup tomato, diced
¼ cup green onion, sliced
1 large radish, sliced (I didn’t use this)
¼ cup yellow bell pepper, chopped
½ romaine lettuce, chopped
1 large avocado, diced
1 Tbs. lemon juice
Directions:
Cook quinoa with 1 cup of water added onion, garlic, and salt, cook for about 15 minutes, until all water is absorbed.
Cool quinoa, add the rest of ingredients and mix well.
MEDITERANEAN SALAD (Serves 8)
2 c. garbanzo beans, canned
1/2 onion, yellow small
1/2 yellow pepper, fresh diced
1 bell pepper, red fresh diced
1/2 c olives, black sliced
2 tomatoes, diced
1 tsp garlic, crushed
1/4 tsp. cumin, ground seeds
1/8 tsp. or less cayenne pepper
1/4 tsp. salt
1/2 c dressing, Vegenaise or Vegan Mayonaise
THREE-BEAN SALAD
2 (14.5-oz) can cut green beans, rinsed and drained
1 (14.5-oz) can kidney beans, rinsed and drained
1 (14.5-oz) can garbanzo beans, rinsed and drained
1/2 cup diced red onion
1 red bell pepper, diced
1/3 c olive oil
1/3 c apple cider vinegar and rice vinegar together to make the 1/3 cup
1/3 cup or less granulated sugar
1/2 t. salt and small dash of cayenne pepper
INSTRUCTION: 1) In a large bowl, combine the beans, onion, and bell pepper. 2) In a small saucepan set over medium heat, whisk together the olive oil, vinegar, sugar, salt, and pepper until sugar dissolves. 3) Cook mixture for 2 minutes and then pour it over the bean mixture and thoroughly toss to combine. 4) Serve immediately or refrigerate, covered, until ready to serve.
VEGAN EGG SALAD
1 block (454g) medium-firm tofu, drained and patted dry then chopped into small cubes.
6 Tbs. vegan mayonnaise
2 Tbs. nutritional yeast
2 tsp Dijon mustard
2 green onions, chopped or 1/2 c. diced sweet onion
3/4 tsp black salt
1/4 tsp turmeric
Salt and pepper to taste.
Mix it all together and enjoy on top of salad or as a sandwich spread.
Ingredients:
2 avocados 1 Tbs. freshly squeezed lemon juice
¾ cup water ½ tsp. unrefined salt or to taste
Directions:
1. Mash the avocados and mix together with the other ingredients until creamy.
2. Mix well with salad prior to serving. In gives a wonderful flavor.
Ingredients:
¼ cup Sunflower seeds, soaked overnight and rinsed (or Pumpkin seeds)
1 tsp. salt
2 tsp. lemon juice
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. honey (or stevia)
1 cup water
Directions: Blend the above until creamy. Refrigerate unused dressing for up to 3 days.