A delicious, light, and healthy salad for you to enjoy! Plus it is colorful--yay!
Ingredients:
2 cups cooked quinoa
2 cups cooked chickpeas
1 cup grape or cherry tomatoes
1 cup corn
1 cup peas
2 tbsp lemon juice
2 tbsp lime juice
2 tbsp toasted sesame oil
sea salt, minced onion, black pepper to taste
Directions:
Mix the quinoa, chickpeas, tomatoes, corn, and peas together. Drizzle the sesame oil over the salad. Drizzle the lemon and lime juice over the salad and mix (add more juice if desired). Sprinkle a little bit of sea salt, black pepper, and minced onion over the salad and mix. Add more seasonings if desired. Then it is ready to serve! Enjoy!
Here is a delicious curry recipe! Once again we have collaborated with the Food Empowerment Project on this one. Be sure to check out their site here!
Ingredients:
1 can coconut milk
1 can chickpeas
1 cup frozen green peas (thawed)
1 tbsp ginger
1 heaping tbsp curry powder
Dash of cumin, cinnamon, cayenne, coriander
2-3 cloves garlic
1 small sweet potato
1 small bell pepper
Directions:
Chop the sweet potato into cubes. Slice the bell pepper into thin strips. Drizzle a pan with oil and heat over medium heat. Add minced garlic and ginger to pan, let cook for a couple minutes. Add sweet potato to pan and stir. Cover and cook sweet potato for about 10 minutes. If it starts to stick, add a small amount of water to the pan. Add the bell pepper and the chickpeas, stir and let cook for 5 minutes. Move all the veggies/chickpeas to one side of the pan and pour the curry powder, cumin, cinnamon, cayenne, and coriander into the empty side of the pan to let toast for 1 minute. Mix all the spices and veggies together. Add the coconut milk to the pan and stir evenly. Add the green peas and mix. Let simmer for at least 15 minutes, stirring occasionally, until coconut milk thickens up. Remove from heat, and salt to taste. Eat over brown rice and enjoy!
