1/4cuporganic red kidney beans, cooked(or canned, rinsed)
salt and pepper to taste
Wash and dry all produce. Preheat the oven to 400 degrees. In a small pot, bring 1½ cups salted water to a boil , slice orange and lemon in half and add to water. Once boiling, add the quinoa to the water, cover, and reduce to a simmer for 15-20 minutes, until tender.
Toss the sweet potato cubes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, until golden brown and tender. Cook red kidney beans as instructed.
In a medium bowl, whisk together 1 teaspoon Dijon mustard, the juice of half the lemon, the juice of half the orange, and a large drizzle of olive oil. Season with salt and pepper. TIP: You can peel and chop the remaining orange and add it to the salad in step 5, if desired!
Halve, pit, and peel the avocado, then thinly slice.
Plate the quinoa and drizzle with half the dressing. Toss the arugula with the remaining dressing (to taste) and plate on top of the quinoa. Top with the roasted sweet potatoes, avocado, red kidney beans and feta cheese. Enjoy!
1cupcooked sprouted black beans (or canned), drained and rinsed
1cupcanned organic kidney beans, drained and rinsed
1cupcooked organic corn kernels, divided
1/2cuporganic green onions, chopped
1organic red bell pepper, chopped
1/4cupfresh organic cilantro, chopped
8leaves organic lettuce, preferably Romaine
1/4cupred wine vinegar
1clove organic garlic, minced
1/4teaspoon crushed red pepper flakes
1/4teaspoon ground black pepper
1/2 cuporganic olive oil
Soak barley in filtered water overnight to rehydrate. Drain.
In a medium saucepan bring 2 cups of filtered water to a boil. Stir in barley and reduce heat to medium-low. Cover and simmer for 40-45 minutes or until tender. Let cool.
In another medium saucepan bring 1 ½ cups filtered water to a boil and add the rice. Reduce heat to low, cover and simmer for about 20-25 minutes or until tender. Let cool.
In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
To make dressing: In a small bowl whisk together vinegar, garlic, chili powder, salt, red pepper flakes, and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl or portion onto lettuce-lined salad plates to serve.
1cupred and yellow organic cherry tomatoes, halves
3/4cupdried organic cranberries
1/2 cupFresh organic parsley, chopped
1/3cupfresh organic chives, chopped
1/4 cuporganic balsamic vinaigrette, or to taste
1 cupfreshly grated Parmesan cheese, divided
Soak sprouted barley in filtered water overnight to rehydrate. Drain.
Fill a large saucepan with 6 cups of lightly salted water and bring to a boil over high heat. Stir in the barley and return to a boil. Reduce heat to medium low and cook barley uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue cooking until tender, about 30 minutes longer. Drain and allow to cool.
Bring a large pot of lightly salted filtered to a boil. Add the asparagus and cook uncovered until tender, about 3 minutes. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
Place barley, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over all and sprinkle about ¾ cup Parmesan cheese over top. Toss well. Top with remaining cheese. Serve at room temperature.