recipes

Ingredients:

• 1 CUP Quinoa, soaked and drained
• 1 CUP Kalamata olives, pitted and halved
• ½ CUP Red onions, chopped
• 1 CUP Cherry tomatoes, chopped in three
• 1 CUP Cucumber, chopped
• 2 Cloves garlic, minced
• 1 CUP Baby spinach
• 3 TBSP Lime juice, freshly squeezed
• 3 TBSP Vega EFA Antioxidant Oil Blend
• Cilantro to taste and garnish
• Optional Topping: Vegan cheese

Directions:

Ingredients:

• 1 1/2 CUP Fresh chopped tomatoes
• 1 CUP Asparagus, chopped
• 1 Orange pepper, chopped
• 1/2 Head of radicchio
• 2 Avacados, chopped
• 2 TBSP Lime juice, freshly squeezed
• 1/2 CUP Pumpkin seeds
• 10 Blackberries

Blackberry Viaigrette:

Ingredients:

• 1 1/2 CUP Fresh chopped tomatoes
• 1 CUP Asparagus, chopped
• 1 Orange pepper, chopped
• 1/2 Head of radicchio
• 2 Avacados, chopped
• 2 TBSP Lime juice, freshly squeezed
• 1/2 CUP Pumpkin seeds
• 10 Blackberries

Blackberry Viaigrette: