Complete Plant-based meal!

What do you get when you remove oil, animal products and gluten? This! 

A nice big plant-based, whole-foods lunch free of oil, dairy, gluten and only full of foods that will make your body vibrate and smile. Many varieties can be had in a plant-based lifestyle, and this is one of them. 

Quinoa

• 1 ¼ Cups Quinoa
• 2 ½ Cups Water
• Opt: Pinch of Salt

Asparagus

• Small bundle Fresh Asparagus
• Squeeze of Lemon Juice
• S&P to taste

Salad

• 1 Head Organic Lettuce
• Generous Handful of Chopped Nopales or Green Bell Peppers
• 2 Stalks of Celery - Diced
• 1 Carrot – Peeled and Diced
• 2 Small Beets – Peeled and Diced
• Small handful fresh herb of choice (I used a little cilantro and parsley)
• 1 Cup Pumpkin Seeds
• Handful of Brazil Nuts
• 1 Cup Cherry Tomatoes
• 1 Serrano Pepper – Diced
• ¼ to 1/3 Cup Cranberries
• Serve with: Oil Free Balsamic Vinagrette

Directions:

1. Combine the quinoa ingredients in a rice cooker, stir, press cook. May also cook on the stove.
2. Steam a small bundle of asparagus until desired consistency.
3. Wash and chop the veggies for the salad, combine in a bowl and toss.
4. Add desired quinoa to your plate(s), a handful or two of salad, add some dressing on top and then add the steamed asaparagus and drizzle some lemon juice on top (may use the balance on your salad) and sprinkle with salt and pepper. Serve and store balance for future meals.