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.                

                   

Broccoli Salad

5 crowns of broccoli, chopped

1 small red onion (or half a large one), chopped

1 package of whatever is your favorite kind of bacon, including vegan versions, cooked, cooled, and then sliced up

About a half cup of raisins

About a cup of regular or vegan mayonnaise

Mix it all together and salt and pepper to taste.