Quinoa Celery Cranberry Salad

Quinoa Celery Cranberry Salad

My absolute favorite go-to lunch is quinoa celery cranberry salad. Since it uses dried cranberries, these are typically ingredients you can easily keep on hand. You could also use dried cherries or even raisins but I really love the tartness of the cranberries. I typically make the quinoa in advance but it cooks in 15 minutes so this is still a quick lunch or supper. This recipe is naturally gluten-free and contains complete protein from the quinoa. It also digests well for most people. As a Digestive Health Specialist, I like to keep that in mind! I use all organic ingredients as well as I feel it is critical…

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Chickpea salad

Chickpea salad

Chickpea salad Ingredients: Chopped celery, carrots around 1/4 c each Red onion or scallions around 1/8 c or to taste. Chickpeas or china dal beans (cooked) about  2 cups Use veganaise to coat – about 1 Tablespoon Garlic Aioli Mustard from Trader Joes (or any mustard) 1 tsp Sweet relish 1 T Fresh dill 1 tsp Dash of cumin and coriander Preparation: Mash chickpeas with a fork.  Mix and Serve on lettuce, whole grain wrap or crackers. A great on-the-go idea is to place a scoop in romaine or Chinese cabbage leaves and roll/wrap them. This makes them very portable and no utensils required.

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Brown Rice Salad with Crunchy Vegetables

Brown Rice Salad with Crunchy Vegetables
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Brown Rice Salad with Crunchy Vegetables This is a great dish to take to a picnic or other group get together and I received rave reviews from it! Ingredients: 3-4 cups of cooked organic brown rice ¼ c. scallions or red onions 1 small organic red or yellow pepper chopped ½ c chopped organic celery ½ - ¾ c chopped organic carrots ¼ - 1/2 c chopped parsley ¼-1/2 c chopped nuts (pecans, almonds, or walnuts) Vinaigrette Dressing: ½ c Extra Virgin Olive Oil 4-5 T Red Wine Vinegar Ground Black Pepper Preparation: Cook rice with appropriate water or vegetable broth.  I use a mix of ½ broth…

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