Kripalu's Chef Deb Morgan writes:
Quinoa Avocado Salad
Prep time: 25 minutes, plus cooling time
1 cup quinoa
1¾ cup water
½ cup red pepper, diced
¼ cup roasted pumpkin seeds
¼ cup olive oil
3 tablespoons lime juice
1 teaspoon sea salt
1 fresh ripe avocado
Optional add-ins: organic raw cheddar cheese, cooked black beans, roasted asparagus
Directions: Rinse quinoa and drain. Place in a saucepan and cover with measured water. Cover and bring to a boil, reduce heat to medium-low. Let simmer for 10 minutes. Turn off heat and let remain covered for another 10 minutes until all water is absorbed. Remove and fluff with fork onto a tray to cool. When quinoa is cool, add peppers, scallions, and roasted pumpkin seeds. Combine olive oil, water, lime juice, and salt. Toss with quinoa. Garnish with fresh, sliced avocado and any of the other add-ins.
Exotic Carrot Salad
Prep time: 10 minutes.
2 cups grated carrots
¼ cup shredded coconut
¼ cup slivered or sliced almonds, raw or toasted
¼ cup chunked fresh pineapple
¼ cup vegenaise
1 tablespoon lime juice
1 tablespoon honey or agave nectar
Grated ginger and fresh cilantro to taste
Simply mix together salad ingredients and top with dressing.
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