Quinoa with Greens, Mushrooms, Tomato and Beans

1 and 1/2 Cups Quinoa (If doing with 2 bunches Musturd Greens)

3 Cups Water

Add quinoa and water, allow it to cook in medium for 15 minutes.

2 Tbsp Oil
2 Tsp Urad Dal
1/2 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
2 Red Chili, Broken

Heat oil in a pan, add urad dal, saute till the color of the dal changes. Add mustard seeds, when it starts to splutter, add cumin seeds and red chili, fry for few seconds.

1 Cup Red / White Onion, Chopped
4 Serrano Peppers, Chopped into Round Pieces

5 Mushrooms, Chopped
2 Tomatoes, Chopped

1/2 Cup Beans Beans, Overnight soaked, cooked with 1/4 Tsp Salt for 4 Whistles

2 and 1/2 Tsp Salt

Add onion, jalapeno peppers, fry till the color of the onion changes, about 3 minutes.

Add mushrooms, saute for 3 minutes.

Add tomatoes and saute for 2 minutes.

Add beans and mix well.

2 Bunch Mustard Greens, Chopped

Add mustard greens, mix well, close the pan and cook for 3 minutes in medium flame.

Add salt and mix well.

Switch off the stove.

Add quinoa and mix well.

Yields: 10 Cups with Mustard Greens
Taste Note: Tastes AWESOME

Greek Orzo Salad

1 and 1/2 Cup Orzo, Uncooked (3 Cups)

Prepare orzo as per package instruction, drain, rinse and transfer to a large bowl.

1 Tbsp Salt

Mix cooked orzo with salt and set aside to cool.

1/4 Cup Sun-Dried Tomatoes, Chopped
1/2 Cup Kalamata Olives, Chopped (Mediterranean Organic, Non-GMO from Whole Foods)
1/2 Cup Artichoke Heats, Chopped (6.5 oz 365 Marinated Non-GMO Artichoke Quarters, Glass Jar)
1/2 Cup Flat Leaf Parsley, Chopped
1 Cup Cherry Tomatoes, Chopped
1/4 Cup Pine Nuts, Roasted

All all the above to orzo and mix.

Tahini Vinaigrette

1 Tbsp Tahini
1 Tbsp White Wine Vinegar
1 Tbsp Olive Oil
2 Garlic Clove, Minced
1 Tbsp Lemon Juice
1/2 Tsp Cumin Powder
1 Tsp Salt
1/2 Tsp Black Pepper Powder

Blend all the above in blender

Add the tahini vinaigrette to orzo pasta and serve.

Taste Note: Tastes AWESOME
Serves: 2
Source: mydarlingvegan