Spicy Sriracha Tofu

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Quinoa Tabouli Salad

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Here’s a fresh and easy lunch that’s all sorts of delicious. It gets bonus points in my house for making great use of leftover quinoa from the previous night’s dinner, and this can be thrown together in less than 5 minutes. Here’s a quick recipe for one serving, but multiply it as needed (it stores great all week if you want to make a huge batch ahead of time):

Ingredients:
1/2 cup white quinoa, cooked
1/2 cup parsley, finely chopped
1 roma tomato, diced
1 tbsp green onion, chopped
1 tsp olive oil
1 tbsp lemon (or more, to taste)
Salt & pepper, to taste

Directions:
Cook the white quinoa and allow to cool. Finely chop parsley and green onion and dice the tomato. Combine the quinoa and veggies. Drizzle in the olive oil & lemon juice, add salt and pepper, and mix well.

 

All-Veggie-Everythang Kale “Tacos”

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I am not a huge fan of heavy lunches when it’s the middle of the hundred plus degree summers, so this is one of my favorite light meals on super hot days here in AZ.

I’m going to call this recipe kale “tacos”. Okay, so they’re basically salad boats made of vegetables and filled with vegetables…but I promise you they’re addictive. And who doesn’t like food that serves as an edible container?

Serve whole, washed Lacinato kale leaves (this is also sometimes called dinosaur kale) topped with chopped broccoli, green, yellow, and red bell peppers, cucumber, strawberries, & cilantro.

Drizzle with tahini lime dressing (1/2 tbsp of tahini/sesame paste mixed with juice of 1/2 lime & a little water).

Southwestern Quinoa Salad

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This southwestern quinoa salad is packed with red quinoa mixed with chopped greens, topped with black beans, corn, avocado, diced tomatoes & an avocado lime dressing.

For the dressing:
Combine 1 avocado, the juice from 1 small lime, and a tbsp of greek or coconut yogurt or a splash of nut milk in a blender and mix until smooth.