I had brunch last weekend at the newly opened Le Pain Quotidien in Center City, Philadelphia and ordered on of my favorite dishes the Organic Red Quinoa Salad (their menu indicates all vegan dishes with a (v) and a carrot symbol). The salad consisted of arugula, chickpeas, and artichokes in a lemon vinaigrette. Delicious and very light. After coming back to New York, I was inspired to create new meals with red quinoa. First, I made a quinoa, kale, and cilantro salad. The next day, I made another quinoa salad with peas, onions, and vegan chicken. I served it with raw zucchini pasta (zucchini spirals, tomatoes, extra virgin olive oil, braggs apple cider and sea salt).
For the last few months, I've been preparing meals for the week on the weekend. It takes me about 3 to 4 hours, but I don't have to think about what to eat for the rest of the week. Here are some photos from last month. *By Friday I'm ready to dine out, which is a nice treat!