1 cup of quinoa cooked in 2 cups of water.
Bring to low boil then turn down to low for 20 minutes.
2 ears corn, cooked and cut off the cob
1 or 2 carrots, diced
1 bunch scallions, sliced
1 cup cilantro or parsley, chopped
1-2 cups black beans, rinsed
1-2 limes, juiced
1/3 cup olive oil
1 t salt (or to taste)
Combine and serve!
1 ½ cups chickpeas, cooked.
¼ cup tahini
Juice of 1 lemon
½ t cumin
½ t sea salt
3 garlic cloves
2 T oil
¼ cup filtered water
Throw it all in a blender or food processor and voila! Add more oil and/or water if too thick.
Garnish with olive oil and paprika.
Serve with vegetable sticks or slices: carrots, celery, cukes, radish and/or diakon.
Instead of tahini, use almond butter.
Use parsley instead of or in addition to cumin.
This variation is shown in the photo above.
YUM!
adapted from A. Junger’s Clean: The Revolutionary Program to Restore the Body’s Natural Ability to Heal Itself