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 

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.                

                   

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.

Garlicky Lentils with Spinach

2 cups of red lentils
10 cloves of garlic, minced
10 oz spinach
1 tablespoon of olive oil
3 cups of water
1 cup orange juice
red pepper flakes (optional)
salt and pepper

1. Saute the garlic and red pepper flakes (use as much as you like based on how much you like hot spices. I just put in a few shakes.) in the olive oil.
2. Stir in the lentils
3. Add the water and orange juice, simmer 15 minutes.
4. Stir in spinach and cook a few more minutes.
5. Salt and pepper to taste.

Good paired with brown rice.