Multigrain Southwest Salad

So here's a recipe using my quinoa...I'm gonna try out my breakfast quinoa tomorrow finally.

What you need:
2 cups cooked couscous
1 cup cooked quinoa (I mixed regular and red quinoa)
1 cup cooked wild rice blend
1 can black beans (I used Trader Joe's cuban blac beans)
2 green onions, chopped
1/3 cup chopped cilantro
1/2-3/4 cups frozen corn (I used TJ's fire-roasted corn...it's my FAVE!)
1/2 cup frozen tri-colored pepper strips (I used Whole Foods' 365 stoplight mix)

....Feel free too use fresh veggies, I was feeling lazy.

Dressing:
1 tbs Agave nectar
2 tbs lime juice
2 tbs olive oil



Mix everything together in a big bowl, whisk the dressing ingredients and then mix it into the salad. Refridgerate, enjoy.

a new TVP "chicken" salad

So I decided to try a spin on my ever-popular (no, seriously, even my carnivorous friends LOVE IT) curry "chicken" salad today. I love Thai food and figured I could make a Thai version...so here's what you need:

1-2 cups of TVP (again I used half big chunks and half regular TVP)
1 can (14oz) of lite coconut milk
lime juice
green curry paste
veganaise
fresh cilantro
green onion
Trader Joe's Thai lime and chili cashews (or regular cashews)
cole slaw mix (carrots, cabbage, etc)




Boil coconut milk and 2-4oz of lime juice (depending on your taste) and throw in a teaspoon or so of green curry paste, mix well. Once boiling, add the TVP and let it absorb all the liquid. In the mean time, chop up about 1/3 cup each of fresh cilantro, green onion, and cashews (vary according to preference). Once the TVP has absorbed everything and is tender, let it cool for a while. Once it's pretty cool, mix in the veganaise...I start with 2 tablespoons and add accordingly. Now mix in your cashew/cilantro/onions and stir well, then mix in the cole slaw mix. As with the curry "chicken" salad, I like to let it sit for an hour or so to let the flavors really absorb. Eat it plain, put it in a tortilla, or wrap it in rice paper with some extra cilantro leaves....YUM!!!