Time saving plant based recipes have become a favorite of mine.  I spend about an hour in the kitchen Sunday getting my snacks in order for the week. I call it “Snack Prep Sunday” because I really don’t have full on meals for each day of the week. I prefer several variations of healthy food options throughout the week because I never know what I’m going to be in the mood for.  So instead of prepping the same thing to get me through five mundane days, I prep a few variations of quinoa, couscous or legume salads.

This curry carrot quinoa salad was made up as I went along, but have no fear I wrote down all the measurements as I went along so I could assure you had the exact recipe to replicate because it’s unreal good!

Serves 4:

1 cup white quinoa

1 can garbanzo beans

¼ cup raisins

2 carrots

¼ cup green onion

¼ cup parsley

½ lemon (for juice)

1 celery stick

3 tsp. curry powder

1 tsp. garlic powder

1 tsp. sea salt

1 tsp. black pepper

1 tbsp. olive oil

Bring 1 cup quinoa and 1 cup water to a boil.  Once it boils reduce heat, give it a stir, cover and remove from heat while you prep other ingredients.  Add all diced, cut and chopped (whatever method of knife to food works best for you) ingredients into a large bowl with spices, lemon juice and olive oil.  Mix in the quinoa and you are good to go!