QUINOA TABOULEH

1 1/2 cups of tricolor quinoa, or any type you like

¼ cup white onions, diced

1 cup parsley, diced

½ cup of mint, diced

2 cloves of garlic

2 TBL EVOO

Juice of 2 small lemons

½ cup pitted Kalamata olives, cut in half

¼ cup jalapeno, seeded and diced (optional)

¼ cup red bell pepper, diced

salt and freshly ground pepper

Precook your quinoa and leave in the fridge to cool until all else is ready.

I love this Incan grain that is in fact a perfect protein all by itself. It is super easy to make using the ratio 1 cup quinoa to 2 cups water. Bring to a boil and cover till water is mostly absorbed and the thin translucent rings come out from the grain.

Before I place in the fridge for cooling, I will add salt and pepper and mix well. Lastly, it is important to add the lemon juice to the quinoa.

Prepare all above ingredients and mix into the cooled quinoa. Add additional salt, pepper, and lemon juice if desired.

CAULIFLOWER STEAK

Thinly slice the cauliflower into ½ inch slabs.

Marinate in 1/8 cup each of avo-oil, balsamic vinegar, and coconut aminos; 1/3 cup raw coconut vinegar, and ½ tsp each of garlic powder, mesquite, mustard, berbere, oregano, and a pinch of cayenne for 30 minutes.

When ready grill, 3-4 minutes on each side.

GREEN GODDESS SAUCE

1/8 cup coconut vinegar

1 cup spinach

1 cup parsley

1 cup cilantro

1 cup basil

2 TBLS lemon juice

1 clove of garlic

2 TBLS of nutritional yeast

Salt and pepper to taste, blend and enjoy on almost anything!