Quinoa Salad

1 cup quinoa
2 cups chicken broth
1/2 cup finely diced carrots
1/2 cup chopped onion
1 cup chopped cucumber
1/2 cup chopped cilantro
1/2 cup chopped sautéed mushrooms
2 tablespoons balsamic vinegar
Juice of one lemon
2 tablespoons olive oil
2 teaspoons agave nectar
Salt and pepper to taste

Boil quinoa in chicken broth for 15 minutes or until tender. Drain. Combine all chopped vegetables. Combine lemon juice, balsamic vinegar, olive oil, agave nectar, salt and pepper. Pour over quinoa and vegetables.

lentil Cakes Tikka Masala

http://food52.com/recipes/17991_lentil_cakes_tikka_masala

Pennie's Shrimp Salsa

1 pound shrimp, cooked and cut into small pieces
8 ounces frozen corn kernels, defrosted
1 cucumber, diced
2 small tomatoes, diced
Chopped cilantro, to taste
1/2 small purple onion, diced
Juice of 2 lemons 1/2 jalapeño pepper, diced
Salt and pepper, to taste

Combine all ingredients and serve chilled.