Are
you finding yourself daydreaming of spring like I am? Every year in the middle of February I get
excited for spring! Busy with cleaning,
taking care of kids, and getting ready for a February birthday I often find
myself struggling to nourish my body for lunch.
I often don't have the time to cook something and simply settle for
something that will "carry me over to dinner." Guilty...I know. My sister and I made this quick salad one day
and since then it is the recipe I turn to when I need a power boost in the
middle of my day. This Red Quinoa Veggie
Salad is packed with good fats and protein yet SO quick and easy to make. Plus leftovers can be used at dinner time, or
the following day for lunch!
Makes ~6 cups
For
the salad:
© 1 cup uncooked Red
quinoa
© 1 (14oz) can beans,
drained and rinsed (any variety)
© 1 sweet red pepper,
chopped
© 1/4 cup fresh
Cilantro, finely chopped
© 2 Green Onions,
chopped
© 1 cup fresh corn
(optional: don't use frozen or canned)
© 1 small avocado,
chopped into 1 inch pieces
For the dressing:
© 4-5 tbsp lime juice
(Juice from 2 small limes)
© 1/2 tsp salt, or to
taste
© 1/2 tsp ground black
pepper
© 1 garlic clove,
minced
© 1/4 cup fresh
Cilantro, finely chopped
© 1/4 cup extra virgin
olive oil
Directions:
1.
Cook 1 cup Red Quinoa according to package directions.
2.
While quinoa is cooking, chop up vegetables and whisk together the dressing.
3.
Allow quinoa to cool after cooking for about 10 minutes. Fluff with a fork.
4. Combine the beans and vegetables and toss
well.
4.
Drizzle dressing over salad and toss well adding additional salt and pepper as
needed. If desired, refrigerate salad before serving. Can refrigerate in a
sealed container for 1-2 days.
I
hope you'll take the time to nourish your body and soul this weekend! Blessings!
Inspired by Epicurious
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