1/3 cup water
4 large cloves garlic, minced…

Baby salad greens (mesclun mix)
green apples cut into small cubes…

1 cup dry brown lentils
1 cup diced carrots…

Quinoa is incredibly nutritious and delicious. It is the quickest cooking whole grain, as it takes less than 20 minutes. Cook a big batch and then use 2 cups to make this great looking and tasting salad or just follow the recipe. Once you taste it, you’ll want to make it often. The nutritional yeast gives it a cheesy taste. As always, use the best fresh ingredients you can get. This salad sings, “It’s Summer”.

2 cups black-eyed peas, cooked
3 cups long-grain rice, cooked…

1 cup bulgur
1 cup boiling water…

Very quick meal. You can make this lower in salt by using home-cooked dry beans and defrosted frozen green beans instead of canned. I always keep cooked dried beans in zip lock bags in the freezer – they thaw under running water in about the same time it takes to open a can.

1 cup moong sprouts, washed and drained dry
2 oranges, segmented, peeled, deseeded…

1 Cantaloupe, peeled and cut into large chunks
2 teaspoons chopped gingerroot…

1 bag field salad
1 can sweet corn…

The trick to this great salad is the marinating and baking of the tofu.

Edamame are vibrant, tasty green soybeans in the shells, and are readily available in most frozen sections of supermarkets and health food stores. If edamame is not readily available, you can substitute chick peas.

1 medium tomato
1/2 medium onion…

1-15 oz. can chick peas
1 cup cooked wheat berries…

3 to 4 cups cooked brown rice
1/2 medium onion, chopped…