Quinoa Salad Bowl

quinoa salad bowl (1 of 1)My new favorite cookbook is The Everyday Ayurveda Cookbook by Kate O’Donnell.  I’ve gotten quite a few inspirational cooking ideas from her.  I’m not a regular salad eater.  Too many raw veggies make my tummy upset.  So, when I came across a version of this recipe in her cookbook I just had to make it my own.

Ingredients:

1 package chopped veggies (carrots, broccoli, cauliflower
2 sweet potatoes cubed
1 Tbs. olive oil
salt
1 c. cooked quinoa
Tahini Dressing
coconut aminos

Place veggies in a cast iron skillet or roasting pan and cover with oil. Salt to taste and roast in a preheated oven at 425 degrees for 30-40 minutes. About half way through I flip the veggies over. You will know they are done because veggies will begin to brown. Toss quinoa and veggies together and add tahini dressing. Use coconut aminos if you need more of salty flavor. Top with hemp seeds or other seed of choice. Serves 1.

Mediterranean Tuna Salad

mediterranean-tuna-saladI am always looking for ways to make an old stand by new.  I use to live on tuna with mayo when I was younger.  I don’t believe anything is bad for us in moderation but I have no sense of what that means when it comes to mayonnaise.  So, I came up with this dandy tuna salad recipe.  The lemon peel in this recipe is what makes it pop!  This makes one or two servings depending on how hungry you are.

Ingredients: 

1 can Tuna in water
1 tbsp. lemon peel
2 tbsp. marinated artichokes, chopped
2 tbsp. sun-dried tomatoes in oil, chopped
1 tbsp. capers
2 tbsp. grated carrots
2 tbsp. chopped celery
1/2 avocado

Mix everything together and enjoy!

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