Quinoa-Spinach-Arugula-Apple salad

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.

Ingredients:

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

Directions:

Toss everything in a big bowl, stir well and enjoy! Top with crispy tofu or chickpeas and make it a complete meal.

Warm brown rice penne pasta salad

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.

Ingredients:

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!