Power House Summer Salad
This is one of our fast favorites! Hope it will be yours as well!
2 Cups Cooked Red Quinoa
¼ large red onion chopped
½ each of red and green pepper
1 cup fresh or frozen peas (blanched if fresh)
1 large cucumber chopped
1 cup chopped fresh Kale (blanched)
1 can of chick peas
1 can pinto or black beans
Cook Quinoa according to package directions. Set aside.
Chop all remaining ingredients into large bowl. Blanche peas and kale, rinse with cold water till room temp. Toss into bowl. Add beans and quinoa.
¾ cup rice vinegar
3 Tbs Apple Cider Vinegar
2-3 cloves garlic minced
1 Tbs Dijon mustard
1 Tbs Dill weed (or be creative add mint, or parsley, or cilantro, I am just partial to Dill!)
1-2 tsp honey or agave
Whisk together with salt and pepper to taste. Toss into salad.
Serve with fresh chopped tomatoes and avocados. I also added some leftover beets! So delicious and filling. You feel so good when you eat this nutrient dense bowl of color. And it keeps for lunches for up to 4 days! But it won’t last 2, lol!