Tuesday, October 11, 2011

Vegan Laptop Lunchtime!

Mixed lettuce & barley-quinoa salad (recipe below) with apple picked on Sunday and soynut butter

Barley-Quinoa Salad

1 c. uncooked quinoa
1 c. uncooked barley
1 can garbanzo beans
3/4 chopped zucchini
2 med. chopped carrots
5-6 kalamata olives, pitted, and diced
1/4 c. dried cranberries
5-6 crimini mushrooms, diced
1/2 c. broccoli, chopped very small
1/3 c. seitan, diced
1/4 - 1/3 white wine

Prepare quinoa and barley as directed. After they're ready, mix together in a large bowl. Add garbanzos, zucchini, carrots, olives, cranberries.

In a small skillet, saute the mushrooms, broccoli, & seitan in white wine until wine is cooked off. Add to the salad. Mix everything thoroughly and allow it to chill in the fridge for an hour or two.

You can serve this salad over greens and add a vinaigrette. I had it over mixed greens with a fig dressing for lunch and it was divine :)

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