My Mediterranean Lunch...Lentil, Artichoke and Avocado Salad

Ingredients

For Dressing:

 2 ½ Tbsp. Olive Oil

1 Tbsp Agave Syrup

2 Tbsp. balsamic vinegar

2 medium garlic cloves, minced

¾ tsp. dried rosemary

½ tsp.salt

⅛ tsp.dried pepper flakes

For Salad

½ cup dried lentils, sorted, rinsed, and cooked


1 ½ cups grape tomatoes, quartered

1 cup Artichoke Hearts, (drained, not marinade), coarsely chopped

½ ripe, Fresh California Avocado, peeled, seeded and chopped

¼ cup chopped fresh oregano and parsley to taste (my own herbs) J

For Bed

1 cup various lettuce and baby spinach leaves (From my deck garden)  :)

Directions:

Mix salad ingredients. Whisk the dressing ingredients and pour over the salad. Serve on the bed of greens. :)

Spicy Curried Vegetables

INGREDIENTS:

Sauce:

1/2 cup vegetable broth

1 teaspoon sea salt
2 teaspoons cornstarch
2 teaspoons soy sauce
1‑1/2 teaspoons curry powder
1/8 teaspoon red pepper flakes

1 Tablespoon organic agave syrup




Vegetables:


1/4 head of sliced organic cabbage
2 cups of organic broccoli florets
1 cup chopped organic red pepper
1 cup organic match-stick carrots
4 cloves of minced garlic
2 Tbsp olive oil
1/2 cup toasted almonds




DIRECTIONS:


Stir the sauce ingredients together in a small bowl.


Pre-heat wok to 250 degrees.  Add oil and garlic.  Stir fry until translucent.  Add vegetables and stir fry until tender crisp.


Pour sauce over the vegetables and stir fry until sauce thickens slightly.  


Top with toasted almonds.  I forgot to put them on for the picture.  

Red Quinoa and Broccoli Salad

Ingredients:

1 cup of cooked organic red quinoa

2 1/2 cups of organic broccoli, cut into bite sized pieces

1 tsp dried ground ginger

4 cloves of sliced garlic

2 Tbsp sesame oil

1 Tbsp agave syrup

1/2 Tbsp rice wine

4 dashes of sea salt

1 Tbsp flax seeds (toasted, if preferred)

Directions:

Stir the quinoa, garlic, flax seeds and broccoli together in a medium bowl.  In a small bowl, stir the ginger, oil, agave syrup, wine and salt together.  Pour the mixture over the broccoli and quinoa.  Stir well.  Place in refrigerator, allowing the flavors to mingle for about 1-2 hours.