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My friend Molly amazes me. A mother to 4, she remains unflappable in the face of lots of stressful situations. Most of all though, she amazes me because she is a full-time vegan.
People, veganism is not easy! Although I am enjoying my little Lenten challenge, I have to tell you, I am already dreaming of a huge cheese souffle for Easter morning. Cheese, how I miss thee.
But along this two week road I've come across some really great vegan recipes I might not otherwise have tried, and so far, this one is a favorite.
This is Molly's Quinoa and Curried Chickpea Salad. Try it, it is one of my new favorites.
Quinoa and Curried Chickpea Salad
2 cups cooked quinoa
2 - 15 oz cans chickpeas, rinsed and drained (or 3 1/2 cup cooked chickpeas)
1 red (or orange or yellow) bell pepper, diced
2/3 cup red onion, minced
1/2 cup raisins
2 tablespoons fresh lime juice
2 teaspoons apple cider vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
2 teaspoons curry powder
2 teaspoons cumin
1/2 teaspoon salt
fresh parsley, chopped (optional)
In a large bowl, combine the quinoa, chickpeas, bell pepper, red onion and raisins.
In a small bowl or lidded jar, combine the lime juice, vinegar, oil, maple syrup, curry powder, cumin and salt. Stir or shake well.
Pour the sauce over the quinoa mixture and stir well to fully incorporate.
May be served immediately, but tastes even better if left to marinate in the flavors for a couple hours or even overnight. Stir before serving.
Top with parsley (optional).
Life is sweet,