Tempeh Tacos

2 packages of five grain White Wave Tempeh
Salsa
1 package of taco seasoning
2 avocados sliced
2 tomatoes diced
1 package of sprouts
Shredded organic cheese (optional)
Organic sour cream (optional)
Organic corn taco shells

1. Crumble Tempeh into pan. Cover with water. Add package of seasoning – stirring in until dissolved. Bring to boil, reduce to medium and cook until water is absorbed.
2. Heat Taco shells
3. Place other fresh ingredients in fun/festive bowls
4. Once the Tempeh is done and the shells are warm, combine and enjoy!

Quinoa Salad

1 cup quinoa to 2 cups water
1 package of frozen/organic peas/carrots/green bean mix
½ red onion chopped
1 handful of fresh cilantro, chopped
1 cup of any olive oil/balsamic vinaigrette
Salt and Pepper to taste

1. Cook quinoa over medium heat covered

2. In a small sauce pan, put 1 inch water and frozen veggies. Bring to quick boil, reduce heat to medium and cook only 2-3 minutes. Do not overcook frozen veggies. You want them to be crisp

3. Combine quinoa, red onion, veggies, cilantro, vinaigrette, and salt/pepper

4. Either serve warm or cool