I didn’t want to purchase too many items for groceries this week as I have several pantry items that I have barely used in the past few weeks (Quinoa, Chickpeas, Black Beans & Lentils) so I got some fresh produce and made two salads that I’ll eat this week.
Curry Tempeh, Kale & Quinoa Salad
I washed and cut black kale into bite size pieces and tossed with chickpeas, red pepper & cucumber into a bowl while I cooked curry tempeh and quinoa on the stove. For a dressing, I whisked together almond oil, apple cider vinegar, dijon mustard and parsley flakes. Mix everything together and voila! Eat, enjoy!
Shrimp, Black Bean & Lentil Salad
I rinsed black beans while cooking lentils on the stove. I had a bag of cooked, peeled shrimp in the freezer so I just pulled off the tails and quickly cooked on the stove top with chili, chipotle pepper, paprika & curry powder. I used the same dressing from the above salad to whip it all together.