Chickpea & Avocado Salad

•  1 - 15 oz. can organic garbanzo beans
• 1 ripe avocado
• 2 tbsp. chopped green onions
• 1 tbsp. fresh lime juice
• salt & freshly ground black pepper, to taste

Rinse and drain the garbanzos and remove the outer skins.  Transfer to a medium sized bowl.

Use a fork or potato masher to mash the garbanzos and avocado together.  Add in the green onions and lime juice and season with salt & freshly ground black pepper.

Yields three packed 1/2 cup servings: 162 calories, 7g fat, 6g protein, 8g fiber.

Served here on one slice of Laurie's Grain Free bread toasted with vegan provolone and served with sliced red onion and heirloom tomato.  Delish!

Quinoa, Black & White Bean Burrito Bowls

• 1 cup organic quinoa
• 2 cups reduced sodium vegetable broth
• 1/4 cup chopped hatch chiles
• 1 - 15 oz. can organic black beans, rinsed and drained
• 1 - 15 oz. can white navy beans, rinsed and drained
• 1 - 14.5 oz. can organic petite diced tomatoes, undrained
• 1 medium yellow onion, chopped
• 1 tbsp. chopped garlic
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• shredded lettuce, for serving, 

Add the quinoa, broth and chiles to a saucepan.  Bring it to a boil.  

Cover the pan, reduce heat to a simmer, and allow to simmer covered until all liquid is absorbed and quinoa has puffed up, about 20 minutes, checking on it every 5 minutes or so.

Meanwhile, heat a pot over medium heat and spray with avocado oil cooking spray.  Add the onion and garlic and cook until onion is translucent and garlic is fragrant, about 5 minutes.  

Add the beans, tomatoes and spices to the pot and stir to combine.  Allow to simmer, uncovered, until the quinoa is cooked.

Yields approximately:  four 3/4 cup servings of quinoa and four 1 cup servings of the bean mixture.  378 calories, 2.5g fat, 18.2g protein & 13.8g fiber per serving.

To assemble:  First cover the bottom of your bowl with shredded lettuce, next spoon the 3/4 cup of quinoa on top and then the 1 cup of beans.  Top with your favorite burrito toppings, such as taco sauce or salsa, diced avocado, diced tomato, sliced black olives, vegan (or regular) cheese,  etc.  ENJOY!

Slow Cooked Quinoa Lentil Sloppy Jo's

• 4 cups organic reduced sodium vegetable broth
• 1 1/2 cups chopped organic bell peppers
• 1 cup chopped organic red onions
• 1/2 cup chopped organic celery
• 1 tbsp. chopped garlic
• 1 cup dry brown lentils
• 1 cup dry organic quinoa
• 1 - 15 oz. can organic tomato sauce
• 2 tbsp. Cholula hot sauce
• 1 tbsp. spicy brown mustard
• 1 tbsp. chili powder
• 1 tsp. paprika
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. salt
• freshly ground black pepper

Add everything to a sprayed slow cooker and give it a stir.  Cover and cook on low for 5 hours.  

Keep on warm until ready to serve.

Yields eight 1-cup servings:  171 calories, 7.5g protein, 6.3g fiber & 1.6g fat. 

I was was going to skip the bun and serve it on a bed of shredded lettuce, but my Laurie's Grain Free Bread order arrived today so I am enjoying this open-faced on a toasted piece of bread with melted vegan soy & gluten free cheese, shredded lettuce, chopped red onion, chopped tomato and chopped dill pickles.   YUMOLICIOUS!