This is a great side dish to bring to a summer cook out, or an easy and quick lunch or dinner at home. It's light and healthy and is also great as leftovers.
vegan, serves 6 as a side dish
1 C quinoa
2 C water
1 green bell pepper, chopped
3 small to medium carrots, peeled and chopped
1/2 cucumber, chopped
1/2 cup pineapple, chopped
1 can cannellini beans
2 tablespoons lemon juice
Rinse quinoa well. Bring 2 cups water and 1 cup quinoa to a boil over high heat. Reduce heat, cover and simmer for 20-30 minutes. When quinoa is fluffy and the water is absorbed, remove from heat and let cool.
Combine bell pepper, carrots, cucumber, beans, and pineapple into a large bowl. Add the quinoa and mix well. Add in 2 tablespoons of lemon juice and toss to coat.
Serve cold or at room temperature.
I think a lot of different vegetables would be tasty in this salad. I think next time I'll use red bell pepper to get even more colors in there.
I had a ton of pineapple left over, so check back later this week for another recipe with a tropical flair. :)
|Our cooking buddy, Big Orange.|