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Who needs to go to a restaurant salad bar when you can make your own healthy quinoa from your garden-fresh vegetables? Or if you don't have a garden...well, any grocery store vegetables will do.
INGREDIENTS:
1 cup quinoa, uncooked and rinsed
2 cups wateror vegetable broth
1 15 oz can of beans or chickpeas, rinsed and drainedwhatever can of beans you have left!
1 cucumber, choppedany size. the bigger, the more cucumber-y!
1 bell pepper, chopped
1 cup parsley, choppeditalian flat leafed parsley, or curl-leaf parley will do!
¼ cup olive oil
¼ cup lemon juice (or juice from 1, 2, or 3 lemons)however, you like it...the more lemon juice, the more sour!
2 cloves of garlic, minced or choppedor garlic powder
salt and pepper, to taste
onion (chopped), red, white, green, yellow, whatever the color!enough to satisfy your taste buds!
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DIRECTIONS:
Cook the quinoa!
1
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring to a boil over medium-high heat, then decrease the heat to simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes on low. Remove from heat, cover, and let the quinoa rest and take a nap for 5 minutes, to give it time to look all fluffy.
Mix your spices
2
In a large bowl, combine the olive oil, lemon juice, vinegar, garlic. Whisk until blended.
Add your veggies
3
In the same bowl, mix your canned chickpeas or canned beans, chopped vegetables, and parsley. Once the quinoa is mostly cool, add it to the serving bowl, and mix and toss. Season with salt and black pepper, to taste. For best flavor, let the salad rest or marinate for about 10-20 minutes before serving.
AuthordrsadminIngredients
1 cup quinoa, uncooked and rinsed
2 cups wateror vegetable broth
1 15 oz can of beans or chickpeas, rinsed and drainedwhatever can of beans you have left!
1 cucumber, choppedany size. the bigger, the more cucumber-y!
1 bell pepper, chopped
1 cup parsley, choppeditalian flat leafed parsley, or curl-leaf parley will do!
¼ cup olive oil
¼ cup lemon juice (or juice from 1, 2, or 3 lemons)however, you like it...the more lemon juice, the more sour!
2 cloves of garlic, minced or choppedor garlic powder
salt and pepper, to taste
onion (chopped), red, white, green, yellow, whatever the color!enough to satisfy your taste buds!
Directions
Cook the quinoa!
1
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring to a boil over medium-high heat, then decrease the heat to simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes on low. Remove from heat, cover, and let the quinoa rest and take a nap for 5 minutes, to give it time to look all fluffy.
Mix your spices
2
In a large bowl, combine the olive oil, lemon juice, vinegar, garlic. Whisk until blended.
Add your veggies
3
In the same bowl, mix your canned chickpeas or canned beans, chopped vegetables, and parsley. Once the quinoa is mostly cool, add it to the serving bowl, and mix and toss. Season with salt and black pepper, to taste. For best flavor, let the salad rest or marinate for about 10-20 minutes before serving.
