This is a protein-packed recipe I picked up at Sunflower. I've made it a few times now, and each time it's a big hit. This works alone as a salad or on top of little toasts or crackers. Add diced cucumber and/or a handful of chopped fresh mint and you've got a quinoa tabbouleh.
I reduce the onions to just a the top of one, but if you like onions and don't mind the lingering after-effect, this tastes great with the whole bunch.
Ingredients:
1 cup quinoa, dry
2 cups cooked black beans or 1 can (rinsed)
1 small box sweet cherry tomatoes, halved
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 bunch flat leaf parsley, chopped
1 fresh squeezed lemon
1 fresh squeezed lime
extra virgin olive oil
sea salt and pepper to taste
Directions:
Prepare 1 cup dry quinoa according to package directions. Place cooked quinoa in a large bowl, add cooked black beans, tomatoes, green onions, cilantro and parsley. Squeeze the fresh lemon and lime juice into the bowl. Pour in olive oil to coat. Add sea salt and pepper to taste. Mix well.
Voila! You've got a healthy meal with fresh, bright flavors. This is really quick to whip up if you've got the ingredients on hand, and a perfect cure to the I-can't-eat-that blues. I don't know how many times I find myself feeling hungry and frustrated, eyeing the kids' Oreos, and then I have to start piecing together something gluten-free, soy-free, legume-free (I omit the beans in this salad when I make it for myself), and without mysterious "natural flavors." This dish is satisfying and easy, a good choice to take to work for lunch, or a picnic or barbecue contribution that everyone will enjoy.
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