You can eat this salad anytime of the year but for me it’s a summer thing. I bring this salad with us on our adventures. It’s perfect for a picnic and it sustains us for our activities. I hope this summer we will have lots of amazing memories. The best activity for me is camping with my kids. We usually have no cell reception so that means no distractions. I can focus on what really matters and that is to have fun with my kids.
Follow your cravings with quinoa salad because it can be made so many ways. I make it with the ingredients below most of the time because the kids eat it with no complaints. I make the quinoa earlier and it’s there for me when I need it. Those crazy days when I can’t keep up; I just add some ingredients that I have on hand and boom I have a meal. I leave out the beans if I’m serving it as a side dish. One batch makes a lot so just half the recipe if you are not serving a lot of people.
Quinoa (cooked according to the instructions on the package and cooled in fridge)
Half a Red or yellow Pepper
Half an Orange Pepper
Beans such as Black beans, Bean Mixed or Chickpeas. 1 small can, drain and rinse.
Fresh herbs, optional
Olive Oil, 2 TB
Half a Lemon or Lime juice, 2 TB
soy sauce or soy sauce alternative like tamari, 2 tsp.
Chili Powder, 1 tsp.
Garlic Powder, 1 tsp.
Salt and Pepper, to taste
Make quinoa earlier in the day or previous evening and cool in the fridge. Dice up vegetables using more of what you like or ingredients you have on hand. In a large bowl mix the dressing, add olive oil, lime juice, soy sauce or Tamari, chili powder, garlic powder, salt and pepper. Add half of the quinoa, all the vegetables and mix well. Add remaining quinoa and beans if using. Stir until combined and store the salad in a container and refrigerate. Serve cold.
Peace, Love and Eat!