Spinach Quinoa Salad

Cook 2 cups of dry quinoa (in 4 cups of water, cook like rice, takes 20 minutes.) 

After the quinoa cools, toss with:

5 oz fresh spinach
Some fresh, cut-up tomatoes
4 cloves of garlic, minced
1 medium red onion, chopped
15 oz can of chickpeas1/4 cup lemon juice
salt and pepper to taste 

Broccoli Penne

This is a heavy pasta dish with almost no fat and that went over well with the kids. It also has the advantage of being quick and easy to prepare. 

First, blend in the a blender: 

• 1 15 oz can of chickpeas, rinsed 
• 1 cup almond milk
• 1 tablespoon tahini
• 1 broccoli crown, chopped and steamed beforehand 

Afterward put it in a pot over a burner to heat. 

Then cook up a 13 oz package of whole wheat penne. 

After straining the pasta, toss it with the sauce and half a cup of nutritional yeast. 

Barley With Arugula and Chickpeas

1 cup uncooked barley
10-12 oz arugula
1 can of chick peas, drained (or 2 cups of cooked chick peas.)  
1/2 cup sun dried tomatoes  
1 cup pistachios
1 small red onion, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced          
Olive oil

1.) Saute the onion, garlic, and pepper in olive oil.
2.) Cook the barley (Bring 2 cups of water to boil then simmer the barley in it for 20 minutes, just like rice.)
3.) Toss all the ingredients together and serve.