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Mexican Quinoa Salad w/Lime Cumin Dressing

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I thrMexQuinoaSalad1ew this together recently for dinner when it was over 100 degrees outside.  Didn’t feel like a hot meal, and definitely didn’t feel like turning on the oven or spending a lot of time at the stove.  The only cooking required is for the quinoa and that’s super quick, especially if you have a pressure cooker in which it quinoa takes 5 minutes at high pressure.

This is a great dish to share at a potluck, picnic, or for this coming weekend, a Labor Day BBQ.  It holds up well in the fridge for a few days; the sauce/dressing soaks in quite a bit but the flavor is still there.  Delicious on its own or on a bed of lettuce.

Gooey Pumpkin-Oat Bars | vegan, gluten-free, oil-free, flour-free, low-sugar

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IMG_9175I’ve said it many times – I.  Love.  Pumpkin.  All things pumpkin, whether it be savory or sweet.  I especially love the spices that are associated with pumpkin flavor – cinnamon, nutmeg, cloves, ginger, allspice, etc.  These delicious bars have them all.  The bars are substantial and very moist (hence the name Gooey Pumpkin Bars).  I only used rolled oats so no need for flour here.  The only sugar in the batter is 1/3 cup and I used Sucanat which is minimally processed.  The chocolate chips add sugar, of course, and are optional (but, um, why would you leave them out?). Seriously, you may opt to leave them out if you plan on eating these for breakfast, or leave them in for more of a dessert item.  For gluten-free bars be sure to use certified gluten-free oats.