Black Bean & Quinoa Salad w/ lemon cumin vinaigrette I am not a fan, and dislike, wasting food. I always try to use whatever I have in the kitchen before buying more food. It encourages me to be creative and save. Here, I knew I wanted to use quinoa as my grain; I had some black beans I thought would work well, and a few carrots I had to use up. This salad is high in fiber and protein and is delicious! WHAT YOU’LL NEED For the salad: 2 cups quinoa, cooked in vegetable broth 1 cup black beans, rinsed in cold water 1 cup chickpeas, rinsed in cold water 3 carrots, peeled and grated ½ cup green onions, chopped ½ cup walnuts, chopped Handful of parsley, chopped Handful of cilantro, chopped Salt and pepper to taste For the dressing: ½ cup extra virgin olive oil ¼ cup red wine vinegar 1 tbsp lemon juice, freshly squeezed w/ zest 1 tsp cumin 2-3 cloves of garlic, halved and crushed 1 tbsp honey Salt and pepper to taste HOW TO MAKE IT Cook quinoa, fluff with a fork and set...
