Quinoa Salad With Beets and Cucumbers

1.) Cook 1 cup of dry quinoa. I cook mine in a rice cooker since it is a the same ratio of grain to water and same time as for cooking most white rice. But if you don't have a rice cooker, just boil 2 cups of water, add the quinoa, then simmer at low heat with a lid on it for 20 minutes.

2.) Put aside the quinoa to cool. If in a hurry put it in the refrigerator. You don't want hot salad.

3.) Once the quinoa has cooled at least to room temperature, add:

• 3 medium tomatoes, chopped
• 3 medium beets, peeled, cooked and chopped (I buy these already ready to go in the refrigerated section of Trader Joe's.)
• 1 small cucumber, peeled and chopped
• 2 tablespoons of balsamic vinegar

Salt and pepper to taste.

Creamy Green Gazpacho

2 pints of tomatillos
2 avocados
1 cucumber with just the ends chopped off
1 green bell pepper
1 small yellow onion
4 cloves of garlic
1/2 cup fresh mint leaves
1/2 cup fresh cilantro
2 tablespoons lime juice
1/2 teaspoon salt

Blend it all together in either a blender or food processor (I had to do it in 2 batches) then put in the fridge to chill for at least an hour.

This gazpacho is smooth and very refreshing.

Chunky Green Gazpacho

1. Blend together (in a food processor): 
2 avocados
A bunch of fresh mint leaves
1 green bell pepper
1 yellow onion
2 medium tomatoes
4 cloves of garlic
3 tablespoons of lime juice
1 cucumber, peeled

2. Then add:  
3/4 cup corn
2 more avocados, chopped (for this part try to use avocados which have just turned ripe but are not yet too mushy.)

3. Add salt and hot sauce to taste, then chill. 

This gazpacho is hearty, flavorful, and rather filling on a hot day.