I recently hurt myself pretty bad and have been stuck in bed not able to move around much. I tore my hamstring pretty bad so its a lot of rest and ice.
I wanted to make a salad that was easy, quick, and a whole meal in a bowl. I also wanted to make it colorful and cheerful!!
It was a struggle to stand up and make this but I did manage. I have to give my Son, Michael, credit for washing all my veggies and cooking the quinoa.
Once you make this salad it keeps well for a few days in the fridge. It's been a great go-to for me because like I said, I'm not very mobile.
It's got plenty of healthy protein, colorful veggies, and a delicious garlic dressing. It works great as a side dish or a meal by itself!
What you will need
For the salad
1 Cup of Quinoa, rinsed
1-15 oz Can of chickpeas, drained
1 Pint of Cherry tomatoes, with each one cut in fours
1 Small red onion, diced
1 Small yellow squash, halved and sliced
1 Cucumber, halved and sliced
1 Orange pepper, diced
¾ Cup of red cabbage shredded
1 Large handful of curly kale, finely chopped
1 Tbsp of fresh parsley, finely chopped
For the dressing
1/2 Cup of Balsamic vinegar
1/3 Cup of olive oil
1 Tbsp Agave
4 Garlic cloves, diced
½ Tsp dried oregano
Sea salt, to taste
Red pepper flakes, optional
What you need to do
Prepare quinoa according to directions, let cool and set aside.
Place all the prepared veggies in a bowl and mix together.
Add chickpeas to veggies and mix.
Add quinoa to veggie mixture and combine, set aside.
To prepare dressing, add all ingredients to a small mixing bowl and whisk until combined.
Add the dressing to the prepared salad and stir well.
This salad gets better as it sits and marinates, yum!
I hope you enjoy the rainbow :)
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Take care of you