Saturday, September 8, 2012

Quinoa and Red Bean Salad

This was my lunch for day seven, and man was it refreshing and delicious.

Pita Bread, Spinach & Garlic Hummus, and Quinoa & Red Bean Salad

This is pretty much the perfect meal for a warm summer's day, and required minimal cooking. All I had to do was simmer some quinoa on low heat for 25 minutes, chop the veggies, and stir everything together.

The salad contained:

1 diced tomato
1 diced yellow squash
4 green onions
2 napa cabbage leaves, finely sliced
1/2 cup of rinsed red beans
1/2 cup corn

Combine all of these ingredients with one cup of cooked quinoa and then toss with 2 teaspoons of apple cider vinegar and half a cup of Salsa Verde. I'm really glad I decided not to toss out that salsa the other day--a hint of those tangy flavors worked really well with this salad. You could always buy a jar of salsa if you don't have any tomatillos (or patience) to make it yourself.

One of the most beautiful dishes thus far!


  1. I would love to make that. It looks wonderful. I'd probably have to put some black beans in it for Grandpa, but overall I think he would eat it. :) I should start doing a vegetarian night and see what complaints I get. If it's tasty there shouldn't be any cmplaints, though. :)

  2. Exactly! I am about as big of a meat-a-tarian as there is (or was), and I am astounded by how much that I don't miss the meat at all. Absolutely blows my mind. And it is because everything is so tasty without it! This salad has red beans in it, but I'm sure black beans would be perfectly fine as well (or you could do both). This makes a wonderful side dish for any meal.