I have to tell you that this recipe was created by chance, just a fluke.  Cassie is in New York this weekend and she told me she had a sushi salad at a restaurant. It made me think....hey I can recreate that with brown rice and all the veggies I have in the house. I've already made it 3 times and each time i've added different things!! This is a piece of heaven!! I love it!!! 

Vegetarian Sushi Salad
Cook 2 cups of short grain brown rice to directions
Allow to cool
Add ½ C chopped cucumber
1 whole avocado chopped
½ C shredded carrots
1 Red pepper chopped
1 Package roasted Seaweed cut up with scissors
½ C Spinach leaves chopped
½ C edamame beans
dressing is: 3 tbsp seasoned rice vinegar
1 tbsp honey
I add in some wasabi to mine because  I like it HOT!
Mix it all together.  Sprinkle with  sesame seeds and drizzle soya sauce
These are the veggies I had in the fridge. You can add whatever you want for veggies and if you want you can substitute the brown rice for quinoa! Enjoy!

This is pretty straight forward folks!! Cut it all in cubes and than stack away!!

This is steel cut oats cooked and than we sprinkled in the Qia mix that we bought at Costco!!! Added fresh berries and our favourite yogurt Fat Free Sugar Free Presidents Choice Coconut Greek Yogurt!

So Easy to make!! So delicious and fresh. This is feel good food!!!

I;m starting with thin sliced sweet potato than each layer of different veggies. Sprinkling grated cheese in between and ending with sweet potato on the top. using a 6 inch springform pan that is deep so I can put lots of layers. Please remember to press down in between. I also put some fresh herbs in between the layers; basil and dill and salt and pepper in the middle. Put the pan on a cookie baking sheet incase it drips. Cover the top with foil. Roast at 425 for 20 - 30 minutes than remove the foil and roast another 15 minutes till golden brown. Let is sit for about 30 min before you cut it!!

Every week I make two big batches of my famous Quinoa. Its the easiest thing in the world to make. I make one dish for my parents and one dish for my family's fridge.  
Cook quinoa as per directions which is 1 Cup of Quinoa to 1 Cup of Water
I always make 2 cups
Once quinoa is cooked let it cool keeping it covered to get nice and fluffy. Than I saute onions, peppers, mushrooms (whatever veggies you want to add) and let them get carmelized. Add salt, pepper, garlic and fresh herbs (whichever ones you have around). My fave herbs are dill and basil. Mix the sauted veggies with the quinoa and have in your fridge to serve warm as a side dish. I also put my quinoa in my salads cold and in wraps. Even great with eggs in an omelet. Melt cheese on top. I've added black beans and chick peas as well, its a complete meal!!