Running Through Sprinklers

Source: Vegan Quinoa Salad (altered to suit my taste/ingredient availability)

Ingredients:

• 1 cup water
• 1/2 cups raw whole grain quinoa
• 1/3 cucumber, diced
• 1/4 red or yellow bell pepper, diced
• 1 tomato, diced
• 2 tbsp olive oil
• 1 tbsp cup lemon juice
• 1 cloves garlic, minced
• dash salt and pepper, to taste (sea salt tastes best)

Preparation:

Cook quinoa in vegetable broth until it fluffs up, about 15 minutes, stirring occasionally.

While quinoa is cooking, whisk together lemon juice, olive oil, garlic, salt, and pepper.

When quinoa is finished cooking, allow to cool slightly then, toss with vegetables and lemon juice mix, stirring to combine well. Add more salt and pepper to taste, and chill before serving.

Makes 2 servings.

Nutrition/serving: Calories: 270, Total Fat: 10.5g, 16% RDA, Saturated Fat: 1.5g, 8% RDA; Cholesterol: 0mg, 0% RDA; Sodium: 518mg, 22% RDA; Total Carbohydrates: 34.5g, 11% RDA; Dietary Fiber: 4.4g, 18% RDA; Protein: 10.4g; Vitamin A 21%, Vitamin C 75%, Calcium 5%, Iron 15%

Recently become obsessed with couscous and quinoa. This is the salad I’ve been making nonstop. I find that dividing the original recipe by four (aka the amount of couscous, chickpeas, and dressing, but keep the veggies the same) works best if you want a single serving meal.

Source: Couscous and Chickpea Salad. Slightly modified to my tastes.

Ingredients:

• 2 cups water (or vegetable broth)
• 1 cup couscous, uncooked
• 3/4 cup garbanzo beans, drained (most of a 240g can)
• 1/2 cup diced cucumber (1/3 of a cucumber)
• 1/3 cup bell pepper (red or yellow are best), diced (1/4 of a bell pepper)
• 2 tbsp green onions (scallions) chopped
• 3 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1/2 tsp lemon juice
• 1/4 tsp black pepper
• 1/2 tsp lemon pepper

Preparation:

In a medium saucepan, bring water to a boil; stir in couscous. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork; let cool for 10 minutes.

In a large bowl, lightly toss couscous with garbanzo beans, cucumber, red pepper and onions.

Mix balsamic vinegar, olive oil, lemon juice, and black pepper in a separate small bowl. Add to couscous mixture and toss. Garnish with lemon pepper.

Makes 4 servings

Nutrition/serving: 266 calories, 9 g protein, 44 g carbohydrates, 5 g fat (1 g saturated), 5 g fiber, 0 mg cholesterol, 16 mcg folate, 1 mg iron, 698 mg sodium.