For week #34 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week, I made this quinoa dish. It was inspired by a member of the mHp Facebook group. (If interested in joining the group, click here.)
In the group, I snapped a picture of a tried-and-true rice and beans meal that I've been making for years. A member commented that the ingredients would be good in a salad.
This got me thinking about salads... which got me thinking about how quinoa works better than rice in cool dishes... which led to me this! It's similar to the southwest quinoa recipe I shared earlier in the year, but this one is served cold. It's perfect for a warm day.
What I like about this recipe (besides the fact that it's healthy):
- A great summertime dish.
- A good way to use fresh vegetables from the garden. (I currently have an abundance of tomatoes.)
- It makes a convenient lunch that doesn't need to be heated.
What I ended up using/doing:
Note: This makes a LOT of food, which can be enjoyed throughout the week.
- In a large bowl, combine some fresh diced vegetables. Whatever combination you like. I used about 8 tomatoes, 4 bell peppers (green and yellow), and 2 small Vidalia onions.
- Pour white vinegar over the vegetables (enough to coat), and add salt to taste. This mixture will keep well in the fridge.
- Cook one package dry quinoa (14-oz) stove-top in a large pot (according to package instructions), and let it cool.
- Drain and rinse 2-4 cans of beans (whatever you like). I used black beans and chili beans, drained of their juice and rinsed with water.
- In individual serving dishes, scoop quinoa, beans, and the vegetable/vinegar mixture (using a slotted spoon to avoid too much juice), according to taste preferences.
- Garnish with fresh avocado, cilantro, and/or jalapenos.
This post was originally published on August 29, 2018.