Quinoa and Edamame Salad

Recipe Categories

1 cup uncooked organic quinoa, rinse thoroughly before cookingquinoa_salad

2 cups organic vegetable broth

1/2 cup drained roasted organic red peppers, chopped

2 organic roma tomatoes, seeded and chopped

1 small organic zucchini, halved lengthwise and sliced

1 cup fresh or frozen organic edamame (thawed if frozen)

Zest of 1 large organic lemon

3 tbsp organic lemon juice

1/4 cup fresh organic flat leaf parsley, chopped

Organic Spinach or salad greens

Toast rinsed, uncooked quinoa in a skillet for 5 minutes. Transfer quinoa to a large pot, add vegetable broth and bring to a boil. Cover and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy. Stir in remaining ingredients except parsley and salad greens. Spoon over salad greens on a plate and top with parsley.


Pomegranate Apple Salad


6 cups organic mixed greens

2 organic apples peeled and sliced

2 T raw organic pumpkin or sunflower seeds

3 T fresh pomegranate seeds

Fruit Walnut Vinaigrette Dressing

1/2 Cup organic raspberries or blueberries (fresh or frozen, thaw if frozen)

1/4 Cup organic orange juice

1/4 Cup water

2 T organic walnut pieces

2 large medjool dates, pitted

1 T organic apple cider vinegar

1/8 tsp salt

Blend all dressing ingredients in a food processor until smooth. Toss salad ingredients together; top with dressing.


Pad Thai Salad

2 organic zucchinis, sliced into thin strips with a vegetable peelerSalad

2 Cups organic bean sprouts

3/4 cup chopped organic nuts (walnuts, almonds or cashews)

1/2 red & 1/2 organic yellow bell pepper, sliced into strips

4 organic green onions, diced

1/2 cup fresh chopped cilantro

juice from one organic lime

1/4 tsp. sea salt


Toss all ingredients together in a bowl until well coated. Add a dash more salt if desired and enjoy!


Low Fat Pesto Rice Salad

2 cloves garlic2013-02-24-Trans-Planted-091
2 15 oz. cans organic navy/cannellini beans
3 Cups basil

6 T organic lemon juice
1 1/2 tsp salt
4 T organic nutritional yeast

1/3 Cup toasted organic walnuts (omit for almost no fat)
1/2 Cup roasted organic red pepper, chopped
1/4 Cup chopped black olives
1 1/2 T organic lemon juice
1 1/2 T organic balsamic vinegar

4 Cups cooked organic brown rice

Pesto: chop garlic, lemon juice and salt in food processor until fine; add basil, beans and nutritional yeast, process just until smooth.

Mix rice and pesto in a large bowl; add remaining ingredients and combine thoroughly; chill and serve.


Grilled Asparagus & Spinach Salad with Smokey Paprika Dressing

16 ounces asparagus, tough ends snapped off

8 ounces organic baby spinach

2 T chopped organic walnuts

Mediterranean sea salt

Freshly ground pepper


4 T water

4 T organic lemon juice

2 tsp. white organic miso

2 T organic silken tofu

2 T organic white wine vinegar

2 clove garlic

2 tsp. ground organic flax seeds

1 tsp. smoked paprika

4 drops or ½ packet of the dry stevia



Put all dressing ingredients into food processor and blend until smooth. Let rest for at least a half hour to allow flavors to develop.

Spray asparagus lightly with olive oil cooking spray and sprinkle with salt & pepper; grill in grill basket over medium high heat 5-6 minutes until just tender; cut into bite size pieces. Toss asparagus and spinach with dressing; sprinkle with walnuts and serve.



Yummy Quinoa Greek Salad

2 Cups organic quinoa, rinsed thoroughly before cooking Quinoa_Greek_Salad

4 Cups organic vegetable broth

Dice the following into very small pieces:

1 Cup organic red pepper

1/2 Cup organic green pepper

1 Cup orgainic cucumber

1/2 Cup green onion

1/2 Cup red onion

1/4 Cup black olive

6 oz organic feta cheese (reduced fat)


1/2 Cup organic lemon juice

1 T minced garlic

1 tsp basil

1 tsp oregano

1 tsp pepper



Bring quinoa in vegetable broth to a boil then cover and simmer for 15-20 minutes until all broth is absorbed and quinoa is fluffy; let cool. Blend all dressing ingredients together in a food processor. Mix quinoa with diced vegetables; sprinkle with cheese and top with dressing.


Fresh Beet Salad

beet_salad4-5 large organic beets

1 organic orange, peeled and cut into segments

2 organic apples, chopped

2 bunches organic spinach or other salad greens

2 T organic sunflower or organic chia seeds (optional)

Fat free raspberry vinaigrette dressing




Cover the beets with water and bring to a boil; reduce heat and simmer and cook for about 20 minutes or until soft; remove from water and allow to cool; cut into thin slices. Toss beets, oranges and apples together; serve over salad greens, sprinkle with seeds and top with dressing.


Veggie and Rice Salad

2 cups cooked organic brown rice

1 medium organic zucchini, halved lengthwise, then sliced

1/2 pound asparagus, trimmed, blanched, and cut into 1 1/2-inch pieces

1 cup organic baby spinach, finely chopped

1/2 cup parsley, finely chopped

Juice of 1 large organic lemon

2 T water

Salt and pepper to taste




Combine rice, zucchini, asparagus, spinach, and parsley in a large salad bowl. With a small whisk, combine lemon juice, water, salt and pepper; drizzle over rice salad and toss gently.


Tasty Quinoa Salad

quinoa_recipe4 Cups cooked organic quinoa, fluffed and cooled (Be sure to rinse quinoa thoroughly before cooking to prevent bitterness)

1 Cup organic cucumber, peeled and diced

1 Cup organic tomato, finely chopped

1 jalapeno pepper, seeded and diced

¼ Cup scallions, thinly sliced

2/3 Cup fresh parsley, minced

1/3 Cup fresh mint, minced

3 T organic lime juice

½ tsp salt, or to taste

1/8 tsp ground pepper

Organic baby spinach

1 ripe avocado, peeled, pitted, and diced


In a large bowl, combine the quinoa, cucumber, tomatoes, jalapeno, scallions, parsley, and mint. In a small bowl, wisk together the lime juice, salt, and pepper; pour the dressing over the quinoa mixture and toss to coat the grains and vegetables thoroughly. Taste and add more lime juice or salt as needed. Spoon quinoa/veggie mixture over a bed of spinach on individual plates; garnish individual servings with avocado.


Simple Zucchini Salad

1 lbs. organic zucchini, thinly slicedZucchini_Salad

Juice 1 organic lemon

4 T finely chopped fresh basil

Salt and pepper to taste

Fresh organic spinach or organic salad greens




Combined all ingredients and serve over spinach or greens.