Vegan-Meal-Challenge-Recipe-Book

BLACK BEAN AND QUINOA SALAD WITH QUICK CUMIN DRESSINGServes 4INGREDIENTSFor the salad:1 cup dry quinoa, rinsedDash salt2 cups vegetable broth or water1/2 large cucumber, diced neatly1 small bell pepper, diced neatly1 can BPA free, organic black beans10-15 basil leaves, chopped into a chiffonade1/4 cup fresh cilantro, choppedFor the vinaigrette:2 tbsp extra virgin olive oil1/4 cup apple cider vinegar1 tbsp agave or maple syrup1 tbsp dijon mustard1 tsp cuminSalt and pepper to tasteMETHOD1. Rinse quinoa through a sieve till the water runs clear. Transfer it to a small or medium sized pot and add two cups ofvegetable broth or water and dash of salt. Bring to a boil, then reduce to a simmer. Cover the pot so that the lid is on,but there’s a small gap where water can escape. Simmer till quinoa has absorbed all of the liquid and is fluffy (about 15-20minutes).2. Transfer cooked quinoa to a mixing bowl. Add chopped vegetables, black beans, and herbs.3. Whisk dressing ingredients. Add the dressing to the salad, and serve. (If you don’t feel that you need all the dressing,just add as much as you’d like to.)Salad will keep for three days in the fridge.ZUCCHINI PASTA WITH CHERRY TOMATOES, BASIL, SWEET POTATO, ANDHEMP PARMESANServes 2INGREDIENTS2 large zucchini1 red bell pepper, diced15 cherry tomatoes, quartered8 large basil leaves, chiffonaded2 small sweet potato, baked and then cut into cubes2 tbsp balsamic vinegar1 small avocado, cubed