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 

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.

Tofu Millet Pilaf

1 red onion, chopped
1 cup millet
2 and 3/4 cups water
1 tablespoon curry
1 teaspoon cinnamon
Olive oil
1 package of firm tofu cut into small cubes
2 medium tomatoes, diced
Soy sauce
Bunch of green onions, sliced (optional)

1.) Saute the onion in olive oil for 5 minutes.
2.) Stir in the millet, wait a minute, then stir in the water, curry, and cinnamon. Simmer at low heat for 30 minutes.
3.) In a separate pan, saute the tofu in equal parts olive oil and soy sauce for 5 minutes.
4.) Add the diced tomato to the tofu and continue sauteing for another few minutes.
5.) Add the tofu-tomato mixture to the cooked millet mixture and stir in the sliced green onion last.

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.