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How about something that doesn’t have squash, sweet potato or pumpkin in it?

Something hearty, with beans and quinoa.

Something you can eat with your lunch, or in that odd 3pm snack time when lunch wasn’t enough.

Quinoa salad it is.

This is an adapted version of a Vegetarian Times recipe called picnic caviar.  I don’t know why they call it picnic caviar – I much prefer quinoa salad, so that’s what I’m calling it :)

If you’re still in the mood for squash, add some finely chopped zucchini in.  No one will be the wiser.

Ingredients

1/4 cup rice vinegar
1/4 cup vegetable oil
1 Tbs. sugar
2 cloves garlic, minced (2 tsp.)
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 15-oz. can black beans, rinsed and drained
1 15-oz. can pinto beans or black-eyed peas, rinsed and drained
1/2 cup fresh corn kernels
1 cup cooked quinoa
1 red, yellow, or orange bell pepper, finely chopped (1 cup)
1/2 small red onion, finely chopped (1/2 cup)
1 2-oz. can diced green chiles with liquid
1/4 cup chopped cilantro

Directions

Whisk together vinegar, oil, sugar, garlic, oregano, and basil in large bowl.
Stir in black and pinto beans, corn, bell pepper, onion, chiles, and cilantro. Season with salt and pepper. Refrigerate 1 hour before serving.

Source: Vegetarian Times

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