Some like it hot, some like it cold, but this quinoa salad won’t make it days old.
I’m always trying to find nutritious, easy to make (read… fast) dishes to feed my athletic, vegetarian kids. Gluten free is a plus so I don’t have to double the food to accommodate those who can’t eat gluten (me).
How many different ways can you prep beans? Like a thousand… but still, it gets old.
This dish hits the spot. Yummy, protein packed, easy to store leftovers so I make enough to last a couple days for snacks and lunches.
What you need
Lentils 1 cup dry- boil in 3 cups salted water, simmer 4 mins, soak 2 and then drain and put in bowl
Black beans – 1 can
Corn – 1 can
Garbanzo beans – 1 can
2 cups dry quinoa in 2 cups boiling water with 1/2 tsp salt and 1 T olive oil, summer for 20 mins.
All the above I use organic, but totally optional.
1/4 cup apple cider vinegar
4T agave
1/4 cup olive oil
1t garlic
Ready??
Of course you are!
You saw the agave and broke out the tequila, which actually may be yummy in the dressing… someone should definitely try this.
Ok.. well while you’re sipping that margarita, let’s get dinner on the table.
Mix all the beans and corn while the quinoa simmers
Mix oil, vinegar, Agave (hopefully there is some left…),crushed garlic
Add the quinoa and the dressing and THAT’S IT!! Well, I actually mix in a little cilantro…
Enjoy❤️
I served this up with spinach artichoke hand pies… but you will have to wait for that secret recipe ?
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