Curry Quinoa Salad

This recipe was inspired by a tofu salad at Whole Foods, but I made it with ingredients I had on hand. If you wanted to add cooked, cubed tofu or tempeh, that would also be delicious!

Ingredients:

1 c quinoa

2 c veggie broth (or water is fine)

1 sweet potato, cubed

1 bunch kale, chopped

1 onion, sliced

1/4-1/2 c pine nuts, almonds, or hemp seeds (optional)

Juice of 1 orange

Juice of 1 lemon

2+ T olive oil

2 t grainy mustard

2 t + honey

1 T curry powder

1/2 c raisins

salt to taste

Directions:

1. Slowly caramelize onions over low heat

2. Saute or roast sweet potato cubes.

3. Cook quinoa in veggie broth (15-20 min), until all broth absorbed

4. Combine all dressing ingredients and mix/shake until uniform texture

5. Taste dressing and add oil, honey, or salt (as needed)

6. Allow raisins to soak in the dressing mixture while the rest of the ingredients finish cooking.

7. Saute kale for a few minutes, just until a bit soft. Toast nuts, if using, and if you prefer.

8. Combine all ingredients, toss with dressing, and chill for a few hours to allow flavors to meld

Quinoa Caprese (vegan style)

We're just at the end of summer and the tomatoes and basil are ready for caprese salad! If you're interested in a high-protein, vegan, delicious meal version, you're in the right place. No funny dairy alternatives here, just a tasty meal that is good hot or cold. I like sea salt on this recipe, so if you have it, this is a great time to bring it out!

Ingredients:
1 large eggplant (zucchini is good, too!)
3 large tomatoes
1 c quinoa
1 bunch basil leaves
3 cloves of garlic (or more to taste)
4 T hemp seeds (or pine nuts)
olive oil
balsamic vinegar
salt
pepper

1. Preheat the oven to 450 degrees and place a baking sheet inside to warm.
2. Slice the eggplant into 1/2 inch thick slices and brush or spray with olive oil. Place on preheated pan in the oven. Flip after about seven minutes.
3. Bring 2-3 cups of water to a boil, add quinoa and a little olive oil (like 1/2 T). Reduce the heat and cover, cooking for about seven minutes or until you can eat it.
4. Press garlic and sauté in olive oil over medium heat until golden brown.
5. Dice tomatoes and slice basil leaves into thin ribbons (roll many inside of a larger leaf and then slice like you're cutting sushi). When eggplant cools, dice it as well.
6. Drain any water remaining in quinoa and mix with diced veggies, sauteed garlic and basil. Mix in hemp seeds and salt and pepper to taste. Serve with balsamic vinegar and oil or balsamic reduction.
Fancy option: reduce balsamic vinegar by heating it on the stove to medium heat until it is reduced by half.