Spring Veggie Chopped Salad

So fresh and crunchy and yummy. Tofu, tomato, carrot, green onion, cilantro, sweet peppers, cucumber, sugar snap peas and white wine vinegar. Served with pita and hummus.

Summer Salad

Today was a lovely start to May, with temperatures above 70 degrees, blue skies and everything in full spring bloom. I wanted something nice and light for dinner, so I cooked up some red quinoa, cooled it, and added chopped tomatoes, sweet pepper, cucumber, avocado, olives, feta and crab meat. Seasoned with a little balsamic and salt and pepper, and this was a lovely salad. For those of you keeping track, starting with 1/2 cup uncooked quinoa and one can of crab meat yields two servings with 345 calories, 20 grams of protein and 15 grams of fat.

Roasted Corn and Tomato Quinoa Tabouli

Round two of our fabulous tomatoes inspired this lunch, chilling in the fridge now. I used red quinoa, cooked and cooled, toasted garlic, oregano and cumin, olive oil, juice of one lime, skillet toasted corn, edemame, salt and pepper, fresh cilantro, and of course the tomatoes. We'll have it with some grilled portobellas and avacodo but it would be nice with corn tortillas or some quorn cutlets as well.