Quinoa Salad with Edamame and Feta

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I consider myself to be a pretty healthy eater, but I just can’t get into quinoa. I have tried it as a side dish, as a main dish and as a breakfast food. Every time it’s just a disappointing experience. However, with mixed into a salad with a fresh vinaigrette and lots of fresh veggies, quinoa become delicious! For the vinaigrette I used coconut oil and apple cider vinegar, the combination was surprisingly good. If you don’t have coconut oil, olive oil can easily be swapped in instead. I have been eating this all week in my lunch and the longer it sits in the fridge the better the flavors become!

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This is a great potluck food because people can easily scoop out at much as they like and it’s a nice healthy option. It’s also gluten-free which is a nice option to serve at a potluck. I like to make a huge batch on Sunday night and portion out enough for my lunch throughout the week.

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Ingredients:

4 ounces feta cheese

3 cups quinoa, cooked and cooled

2 cups edamame

1 green bell pepper, chopped

1 red bell pepper, chopped

½ cup coconut oil

½ cup apple cider vinegar

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Chop all veggies and mix in feta cheese. Once the quinoa has cooled, mix it into the veggies and top with the vinegar and oil mixture. Let it sit 4-6 hours before eating.

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Veggie Filled 3 Bean Salad

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Spring has finally sprung in Southern California! When the weather starts getting warm I find it’s the perfect time for outdoor picnics and this is a great dish to make ahead for a picnic. We usually pack this in a mason jar for picnics around town. I like to make this one the night before to let all of the flavors mellow a bit. It’s vegan and gluten-free, which means pretty much anyone can enjoy this dish and despite the few ingredients it has an amazing flavor.

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High protein beans and fresh veggies make this salad a winner. It’s super healthy without tasting like its super healthy. Beans sometimes get a bad name, but they are a great source of protein and very inexpensive. I always triple rinse beans before I cook them in any recipe, rinsing them will ensure that this salad won’t give anyone tummy trouble. You can serve this as a meal on its own or pair it with a turkey burger to make a very hearty meal.

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Ingredients:

1 can each of garbanzo beans, black beans and pinto beans. Rinse each can of beans 3 times, or until water runs clear

1 can corn

1 green bell pepper, chopped

1 red bell pepper, chopped

½ red onion, chopped

½ cup rice vinegar

1/3 olive oil

1 tablespoon garlic, minced

Combine vinegar and olive oil and whisk to mix.  In a bowl combine all ingredients, chill overnight

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