Adapted from the NY Times

goodness

I wanted to eat a delicious salad to enjoy the fun texture of quinoa.You can use your favorite type of soft or fresh cheese. In the photo, I used water buffalo white cheese, which is similar to fresh mozzarella. Recipe by Hoink

Spring has found us hoorayyy,,,yesterday was such a beautiful, sunny, the birds chirping, ducks were quacking..we have a small lake a few feet away from our home so we do have ducks and in each May two swans appear and stay for a couple of weeks before they move on.I had many errands to do yesterday so I was out most of the day. When I finally returned home, I didn’t have much time to cook, so I made this delicious Lentil Salad with a variety of peppers, dill , (love that dill) scallions, and fresh cherry tomatoes. Not only was this a delicious salad to eat, but it was also so delightful to look at because it’s so colorful. 🙂

These flavors are a family favorite. It's a versatile salad, serving it as a side or as a whole meal.

#losingweight.#post 6.

So easy to make tastes great as a side dish

Waldorf inspired, with all my favorite tastes of fall. I came up with this combo on my own, then did some research, and found many versions of sprouted salads. I thought I was being sooooo clever. End result, original idea or not, it's a fabulous tasting and looking salad, filled with powerhouse, good for you foods, and easily adapted for vegan or special dietary needs. Allow a few extra days to sprout your lentils. Enjoy!

What's for dinner when you're not in the mood to cook? This recipe requires no heat, very minimal chopping, and the hardest part is opening cans of your pantry staples!