It’s finally summery weather in New England and that means farm stands, farmers markets and lots of salads! Here’s a quick way to add some protein hearty grains to quick and tasty salad.
2 cups cooked quinoa, chilled
large bunch of fresh baby spinach
large bunch of fresh arugula
2 granny smith apples, diced
1 ripe avocado, diced
1/4 cup raw sunflower seeds (or pumpkin seeds or nuts if you prefer)
2 tsp Gomasio (optional)
salt and pepper to taste
Toss everything in a big bowl, stir well and enjoy! Top with crispy tofu or chickpeas and make it a complete meal.
My salad consisted of crispy seitan, mixed greens, dried cranberries, tomato and avocado. I didn’t want cold salad for dinner, so I cooked up some brown rice penne pasta and turned it into a warm tasty dinner! This makes several servings.
1 package seitan chunks (* GF use 1/2 inch tofu cubes)
2 Tbsp canola oil
1 cup mixed salad greens
1/4 cup mixed, dried cranberries, pepitas and sunflower seeds
2 tsp Gomasio (salted mini sesame seeds with sea weed) *optional
1 diced tomato
1/2 avocado cut into small chunks
1 cup brown rice penne pasta
1Tbsp olive oil
Cook pasta per package directions-I recommend adding 1 Tbsp olive oil to water to prevent sticking. Drain and set aside.
In a large skillet, saute seitan (or tofu) in the canola oil until brown and crispy.
Mix all remaining ingredients in a large bowl, add pasta and seitan (tofu) and toss gently. Serve warm or cold as leftovers. Keep recycling that salad!