Vegan Quinoa Salad. This stuff is yuuuuuuumy.
1 Sweet potato
1 can vegetable brooth (or chicken brooth, but it won't be vegan)
2 cups quinoa
Lime or lemon
1-2 tsp. Agave nectar (or honey)
Salt & pepper to taste
First cut up the sweet potato in very small cubes, rib in olive oil and bake at 350* for 15-25 minutes or until soft. Meanwhile make your quinoa according the the package. Its usually 1 cup broth and 2 cups quinoa.
This is a tomatillo. Peal off the paper, and rinse in water. Then cut in half and rub in olive oil and place in the oven with the potatoes for the last ten minutes, until they are soft too.
For the sauce take the soft tomatillos, quarter them and place them in a food processor. Add cilantro, lime, agave, salt and pepper.
Add potatoes to the quinoa, wait for them to cool for a while and then add the avocado (cut into small cubes). Serve over sprouts and top with the tomatillo sauce. SOOO Yummy.
Your welcome. I didn't have sprouts, avocado or cilantro (although I did substitute it for fresh basil) and it was still soooo yummy. This salad is good cold or warm. (For breakfast or dinner!) It has worked its way into our meals weekly. Its way easier than it looks and seriously so good. Even my husband loves it. (Well maybe not loves, but he does get seconds!)
Now for the soup. ooooooh baby. This tomato soup was sooooooo good. I have been sick and all I wanted to some tomato soup. We didn't have any campbells (which I love), I didn't have a car nor did I even feel good enough to go to the store, so I looked up a recipe. This was so easy its ridculous. Almost as easy as campbells. And A-MAZ-ING.
Super Easy Creamy Tomato Basil Soup
2 cans crush tomatoes
1 can milk
2 tablespoons butter
1 tablespoon sugar
fresh basil to taste.
Place tomatoes and milk in a pot and bring to a boil. Boil for about 5-10 minutes. Turn heat off, add butter and sugar. Mix well and enjoy! Oh and of course serve with some basil. YUM!