Two delicious, healthy, veggie Salad recipes

Here are two simple, yet delicious recipes for salad that were shared during the breakfast on the first Sunday of the currently ongoing 21-day yoga challenge program. As always, the breakfast was a wonderful experience where we were able to mingle with everyone in a casual and informal, relaxed atmosphere. At the same time, we also shared some of the most delicious veggie dishes.

Try them out and let us know how you like them.

Chickpea Salad

(Contributed by Cindi Freeman)

Here is the note from Cindi:

I don’t have an actual recipe. I tend to make salads to my own liking, but here is my best attempt to tell you how to make it:2 cans chick peas, drained

• 2 avocados, cut into cubes
• cilantro, chopped, as much as you like
• 1/4 c diced purple onion
• olive oil and lime juice
• seasonings such as salt, pepper (to taste) I think turmeric would be good in this, too!

My family likes to eat this as a salad but we also will ‘mash it up’ and make it like a chunky spread on bread. I bet it would be so good on your homemade bread!

Curried Quinoa and Apple Salad with Dried Cranberries

(Contributed by Sampada Agarwal)

• 1 cup quinoa
• 3 tbsps extra virgin olive oil
• 2.5 tsp Madras curry powder (any garam masala will do)
• coarse salt
• t tbsps fresh lemon juice or more to taste
• 1 cup chopped peeled crisp apple, such as Fuji, Granny Smith or Pink Lady
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• 2 tbsps thin-sliced scallions (green parts only)

1. Rinse the quinoa in a fine mesh strainer under cold running water for at least 45 seconds. Shake in the strainer to remove as much water as possible.
2. Heat 1 tbsp of the oil in a large skillet. Add the quinoa and cook, stirring, over medium-low heat until the quinoa is ligh golden brown, about 10 minutes. Add the curry powder and cook, stirring, for 1 minute. Add 2 cups water and 1 tsp of salt and bring to a boil. Cook, covered, over the medium-low heat until the water is absorbed and the quinoa is translucent and appears to be uncoiling, 18-20 minutes. Let stand, covered, until cool.
3. Whisk the remaining 2 tbsps of oil and the lemon juice in a large bowl until blended. Add the cooled quinoa, apple, walnuts, cranberries and scallions and toss to blend. Taste and correct the seasonings, adding a bit more lemon juice, oil and/or salt, if needed. Serve at room temperature.