Ingredients 

• 1 cup quinoa or amaranth
• 1 cup parsley, chopped
• 1/2 cup scallions, chopped
• 2 tbsp fresh mint
• 1/2 cup lemon juice
• 1/4 cup olive oil
• 2 garlic cloves, pressed
• 1/4 cup olives, sliced
• lettuce leaves, whole

Directions  

1. Simmer quinoa or amaranth in an equal volume of water for 12-15 minutes. Allow to cool.
2. Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend.
3. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.
   Serves 4.

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Ingredients

• 2 10- ounce bags frozen corn, thawed
• 2 14-16 ounce cans whole black beans, drained and rinsed
• 1 medium red onion, chopped finely
• 1 teaspoon chopped Parsley
• 1 cup green bell pepper, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup soy yogurt
• 2 Tablespoons red wine vinegar
• 1/2 cup dairy free mayonnaise
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• salt and pepper to taste
• Corn chips

Directions

1. In a large bowl combine, corn, red onion,  parsley, black beans, green and red peppers.
2. In a small bowl, whisk together the soy yogurt, vinegar, mayonnaise, cumin and chili powder until well combined.
3. Toss dressing with corn and black bean mixture.
4. Salt and pepper to taste.

Serve with corn chips.
Recipe may be made ahead of time

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YIELD: 24 bars

Ingredients

• 2/3 cup gluten free oat or other flour
• 1 cup quinoa flakes
• ¼ cup finely chopped almonds
• ½ cup brown sugar
• butter
• 2 eggs
• ¾ cup flaked coconut
• ¾ cup chopped dried apricots
• 1/8 cup maple syrup or honey
• 1 tsp orange juice
• 1 tsp grated orange rind 

Directions

1. Preheat oven to 350°F (180°C).
2. Prepare the base by mixing together gluten free oat flour or other gluten free flour , quinoa flakes, almonds and brown sugar. Cut in butter until mixture resembles coarse crumbs.
3. Press the mixture evenly over the bottom of a greased 8? x 8? (2 L) square cake pan. Bake for 15 – 20 minutes or until golden.
4. Prepare the topping by beating the eggs in a small bowl. Stir in coconut, apricots, maple syrup or honey, orange juice and orange rind.
5. Spread over the baked base and bake 25 – 35 minutes more, until golden. Allow to cool in pan and cut into bars.

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