Are you looking for a tasty, “egg-like” sandwich spread?
This spread is a great go to recipe to have on hand in the refrigerator. It makes a wonderful spread for wraps, cabbage/lettuce leaves, or to mix into fresh salads.
Ingredients:
2 cups cooked quinoa
1-15oz can garbanzo beans, drained
1 stalk diced celery
1Tablespoon prepared mustard
Directions:
Mix everything together into the Spinach Dip (recipe linked in the ingredients above)—and store in an airtight container in the refrigerator.
Serve just like you would an egg salad sandwich spread.
Emily Boller, artist, mother, and author of Starved to Obesity, lost 100 pounds more than fifteen years ago by eating an abundance of high-nutrient, plant-rich foods. Today, she’s certified in whole plant nutrition from the Nutritarian Education Institute. She’s on a mission to combine practical, no-nonsense and cost-effective tips—with easy to understand science—in order to help anyone escape the addictive grip of the Standard American Diet. And now, she’s on a mission to bring awareness to the suffocating and potentially deadly trap of eating disorders as well.