Black Bean Avocado Quinoa Salad

Since I am relatively new at preparing vegetarian and vegan dishes, I get some of my recipes from other vegan blogs and websites.  I love finding new foods to try and sharing them here.  I can't tell you how yummy quinoa is.  It's not just for vegetarians or vegans!  My feeling is, if you like rice, then you will like quinoa.  Don't be afraid to try it.  There are several recipe ideas on my blog for preparing quinoa.  It is very versatile.  Why should  you eat quinoa, you ask?   Click here for more information on health benefits. 

Chili and lime give this a nice Mexican flare!

This recipe adapted from mightyvegan.com.

Ingredients:
2 cups prepared quinoa (1 cup of rinsed quinoa, 2 cups of water or veggie stock. Boil until liquid is absorbed)
2 avocados, diced
2 Roma tomatoes, diced
1 can of organic black beans, drained and rinsed
juice from one lime
1 T olive oil
1 T chili powder
1 tsp. garlic powder
1/2 tsp. salt
dash of pepper
dash of Cayenne
(add onions, red bell peppers, or jalapenos to make it your own!)

Directions:
Mix everything together in a large bowl and let chill for an hour before serving so flavors can combine. Chow down!

This recipe shared on Amee's Savory Dish

Edamame Lo Mein

This recipe is one of my go-to dinners when I'm in the mood for Asian fare.  I borrowed it years ago from Eating Well, but changed a few of the ingredients to suit my taste.  It seems quite simple and plain, but it's full of delicious flavors, and packs some heat if you like cayenne; add a little or a lot.   Protein and veggies included.  There is usually plenty left-over for lunch the next day, woo hoo!

Dinner, lunch, cold or hot!

Ingredients:

8 oz. whole wheat spaghetti or udon noodles
1 cup frozen edamame (shelled soybeans)
4 scallions, diced
1/4  cup oyster sauce, or vegetarian oyster sauce
1/4 cup rice wine vinegar
3 T reduced sodium soy sauce
2 tsp. pure maple syrup, or Agave
1 tsp. toasted sesame oil
1/8 tsp. crushed red pepper (or more if you're crazzzy!)
2 T canola oil
2 medium carrots, cut into matchsticks
2 small red bell peppers, cut into matchsticks

Directions:

1. Cook pasta according to package directions, drain and set aside.

2. Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, maple syrup, sesame oil and crushed pepper in a small bowl.

3.  Heat canola oil in a large nonstick skillet over high heat.  Add carrots and bell pepper and cook, stirring often, until slightly softened, 2-3 min.  Add the pasta and edamame.  Cook, stirring occasionally, until the pasta is crispy in spots, a few minutes.  Add the sauce and stir to combine.  Makes 4-6 servings.  Enjoy!