I love summer. Yes, it’s hot, but when it’s too hot to cook you can head out to the garden and feast on organic produce freshly prepared by Mother Nature. I feel like it is Christmas morning every time I harvest fresh produce, like tomatoes, peppers, chard, lettuce, and herbs, such as rosemary, thyme, basil, oregano, and parsley from our container garden. I used my harvest as inspiration in this delicious salad. I was in the mood for something satisfying and spicy, and the result hit the spot.  Enjoy!  Happy Summer!

Spicy quinoa
1 cup cooked organic quinoa
1/2 cup cooked beans (I used combo of 16 bean blend, adzucki, and l
fava beans)
3 organic carrots, chopped
1-2 handfuls of fresh herbs, diced (I used oregano, basil, rosemary, thyme and parsley)
2t black pepper
1/2t ancho chili powder
1/4t cayenne pepper
1/4t coriander
1/2t cumin
1 small jicama, cubed
3T lemon juice
3T apple cider vinegar
2T tahini
2T chia seeds
2T sesame seeds
3T nutritional yeast
1T ground flax seed
1T diced jalapeños, optional

2c organic greens (I used chard, kale, and red and green lettuces)
1/2c green peppers, diced
1/2 c tomatoes, diced
1/2 c edemamme
1/2 c avocado, cubed

Blend all ingredients for spicy quinoa in large mixing bowl. Arrange greens on plate. Use 1-2 cups of spicy quinoa as topping. Add green peppers, tomatoes, edemamme and avocado as garnish. You may store remaining quinoa in air-tight container in refrigerator to enjoy with additional fresh greens up to 5 days. Quinoa also makes a great filler in wraps or as a side dish. Enjoy!