Quinoa And Cucumber Salad

1 Protein Serving/ 2 Vegetable/ 4 Portions

Ingredients

  • 1 cup quinoa, rinsed
  • Coarse salt and freshly ground pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • ½ English cucumber, quartered lengthwise and thinly sliced
  • 3 scallions, thinly sliced
  • 1/4 cup packed fresh parsley leaves

Directions

In a medium saucepan, bring quinoa and 1 cup salted water to a boil. Reduce to a simmer, cover, and cook until water has been absorbed and quinoa is tender, 11–13 minutes. Transfer to a medium bowl and cool to room temperature.

To quinoa, add vinegar, oil, cucumber, scallions, and parsley: season with salt and pepper, and toss to combine. Serve at room temperature or chilled.

Kale Salad

1 Vegetable/ 6 Portions

Ingredients

  • 3 cups chopped or torn rinsed kale
  • ½ ripe avocado (sliced or diced)
  • Juice of ½ a lemon
  • ½ teaspoon sea salt
  • 1 tomato (diced)
  • ½ red onion (medium dice)
  • 1 medium red or yellow pepper (chopped)

Directions

Place kale, avocado, lemon juice and salt in a large bowl and mix well with hands. Stir in tomato, onion and pepper. Refrigerate for 15–30 minutes before serving.

Mozzarella, Tomato and Basil Salad

3 Protein Servings/ 3 Portions

Ingredients

  • 1 pound plum, beefsteak, or cherry tomatoes
  • (or a combination), cored and sliced ¼ inch thick
  • 3/4 pound fresh mozzarella, sliced 1/4 inch thick
  • 3/4 cup fresh basil leaves
  • Maine sea salt and freshly cracked pepper
  • 2 tablespoons olive oil, preferably extra virgin

Directions

Arrange tomatoes, mozzarella, and basil leaves in an alternating pattern on a large serving platter. Sprinkle with Maine sea salt and pepper, drizzle with oil.