Delicious Plant-Based Recipes for Picnics and Outdoor Gatherings

1. Quinoa Salad with Roasted Vegetables

Ingredients:

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• Assorted vegetables (such as bell peppers, zucchini, cherry tomatoes, red onion)

• Olive oil

• Salt and pepper

• Fresh herbs (such as parsley or basil), chopped

• Lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Cut the vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.

3. Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and lightly browned.

4. Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff with a fork and let it cool slightly.

5. In a large bowl, combine the cooked quinoa and roasted vegetables. Add chopped herbs and a squeeze of lemon juice. Season with salt and pepper to taste.

6. Serve the quinoa salad warm or at room temperature.

2. Vegan Wraps with Hummus and Veggies

Ingredients:

• Large whole wheat or spinach tortillas

• Hummus

• Assorted fresh vegetables (such as lettuce, spinach, cucumber, bell peppers, avocado, shredded carrots)

• Sprouts (such as alfalfa or broccoli sprouts)

• Optional: sliced tofu or tempeh, roasted chickpeas

Instructions:

1. Lay out the tortillas on a flat surface.

2. Spread a generous layer of hummus over each tortilla.

3. Layer the assorted vegetables and sprouts over the hummus.

4. Add any additional fillings such as tofu, tempeh, or roasted chickpeas if desired.

5. Roll up the tortillas tightly, folding in the sides as you go to secure the fillings.

6. Cut the wraps in half or into smaller pinwheels for easy serving.

7. Pack the wraps in airtight containers or wrap them in parchment paper for transport to your picnic.

3. Mediterranean Pasta Salad

Ingredients:

• 8 oz (225g) pasta (such as penne or rotini), cooked and cooled

• 1 cup cherry tomatoes, halved

• 1/2 English cucumber, diced

• 1/4 cup Kalamata olives, pitted and sliced

• 1/4 cup red onion, thinly sliced

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh basil, chopped

• 2 tablespoons extra virgin olive oil

• 2 tablespoons red wine vinegar

• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, olives, red onion, parsley, and basil.

2. Drizzle the olive oil and red wine vinegar over the salad. Toss until well combined.

3. Season with salt and pepper to taste.

4. Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.

5. Serve chilled or at room temperature, garnished with additional fresh herbs if desired.

These recipes are not only delicious but also easy to transport and enjoy outdoors. Whether you're planning a picnic in the park or a beachside gathering, these plant-based dishes are sure to impress your friends and family. Enjoy your outdoor dining experience!