By Chef Ayinde
Happy Meatless Monday! This is a what I call a recipe remix, where we are using a leftover from another recipe and making it into a great lunch idea! Why do I recommend quinoa for the newly meatless? Quinoa is an ancient super food, and is actually a seed. It’s a complex carbohydrate and very high in protein, and is a great way to alkalinize your diet. Now that you’re meat free, I know a main concern for you (and the biggest question coming from everyone around you) is how do you get your protein?! One word: Quinoa. You’re welcome.
Southwestern Quinoa Salad
Prep time: 5 minutes| Cook time: 2 minutes | Serves: 2
2 Cups Ayinde’s Quinoa Nacho’s Quinoa, reheated
1 cup canned black beans, drained and warmed
1 bag of mesclun mix
1 avocado, peeled & sliced
½ cup cherry tomatoes, sliced
1 carrot, shredded
Step one: Combine veggies in a bowl and top with warm quinoa, beans and avocado.
Basil Ginger Tahini Dressing
½ cup tahini,
1 cup loose packed fresh basil, minced
1 teaspoon crushed pepper
½ tablespoon ginger minced
½ cup lemon juice
¾ cup water
Salt to taste
Step one: Combine all ingredients in a blender and blend until smooth. This dressing will be good for up to 10 days and longer keep cold and sealed.
- Ayinde
