This fresh salad goes perfectly as a side or a snack. We love these salads as a snack.
QUINOA RECIPE ½ cup uncooked quinoa ½ tsp turmeric ⅛ tsp ground black pepper 1 cup veggie broth or filtered water
Combine all these ingredients in a small saucepan.
Cover, bring to a boil. Stir, reduce to a very low simmer, cover and cook for 15 minutes.
While the quinoa is cooking let’s prepare the rest of the ingredients.
BEAN SALAD 1 15oz can no-salt-added kidney beans 1 15oz can no-salt Cannellini beans ½ to 1 cup celery leaves 2 Tbsp apple cider vinegar 2 Tbsp Lemon Juice (1 lemon) 1 minced red bell pepper 4 crushed garlic cloves (1 Tbsp) 1 medium onion chopped small ½ tsp oregano (1 Tbsp fresh) ½ tsp thyme (1 Tbsp fresh) ½ tsp balsamic vinegar
Drain and rinse the beans.
Add all the ingredients to a medium bowl and mix well.
You will want the quinoa to cool before mixing it in this salad.
Cover and refrigerate.
It will delicious right now but after a few hours or even overnight the flavors will meld and be extremely yummy.
Makes about 8 small side portions