Quinoa Protein Power Salad

Endlessly adaptable, this salad could work with many items in your pantry! The original recipe called for quinoa, but I had Buckwheat and spelt berries on hand, so I used those. I also added in red kidney beans for extra protein. You can experiment with this salad, changing in any veggies, nuts, or grains you desire. It makes a great packable lunch.
Photo by Anne M.
Adapted from ohsheglows.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from ohsheglows.com

Ingredients

  • 1/2

    cup uncooked spelt berries (or wheatberries)

  • 1

    cup Raw Buckwheat groats (or grain like quinoa)

  • 3/4

    cup uncooked Red Kidney beans (or other bean like chickpeas, black beans)

  • 2

    tsp extra virgin olive oil

  • 2

    large garlic cloves, minced

  • 1

    red onion (or other onion)

  • 1

    large yellow, orange, or red pepper (I used mix of yellow and red)

  • 3/4

    cup raisins

  • 1/4

    cup almonds, chopped

  • Dressing: (see note below)

  • 1/2

    cup fresh lemon juice

  • 1

    tsp apple cider vinegar (optional)

  • 3

    tbsp extra virgin olive oil

  • 1/4-1/2

    tsp garlic powder, to taste

  • 1/2

    tsp red pepper flakes, to taste (less if you don’t like spicy foods!)

  • 1/4-1/2

    tsp ground cumin, to taste

  • 1/2-3/4

    tsp kosher salt, to taste (I used 3/4 tsp)

  • freshly ground black pepper

Directions

Cook your desired grains and beans according to package directions. You can cook everything the night before so save time. Place in large bowl while you prepare the rest of the recipe. In a large skillet, add 2 tsp of EVOOand your 2 cloves of minced garlic. Cook on low for a couple minutes being sure not to burn. Now add in the chopped onion and cook for another 6-8 minutes until translucent. Add in the chopped pepper, raisins, and almonds and cook for another 5 minutes on low-medium heat. Stir as needed. Meanwhile, prepare the dressing in a small bowl using a whisk to mix. Pour all the dressing into the skillet and stir well. Pour the veggie and dressing mixture into the bowl with the beans and grains. Stir well and serve. Makes about 6 cups. The flavour will develop nicely after about 1 hour, but it can be enjoyed immediately too. Store leftovers in containers in the fridge for quick lunches. Note: The original recipe called for 1/2 cup of oil. I tried to reduce this while still maintaining a nice dressing flavour, however the lemon was quite pronounced in this dressing. If you would like less lemon, you can reduce it and then sub in more olive oil until you achieve the flavour you prefer.

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