Black Bean and Quinoa Salad

Cook's notes: This excellent recipe is adapted from the Pam Anderson formula for bean and grain salads. 2 cups cooked quinoa 15-oz. can canned black beans, rinsed and drained 1 cup canned corn, drained 1 cup diced tomato 1 cup diced red bell pepper 1/2 cup shredded mozzarella 4 thin-sliced scallions 1/4 cup fresh basil, thinly sliced …

Continue reading Black Bean and Quinoa Salad

Advertisements

Quinoa Breakfast Bowl

Fun fact: “Quinoa increases 4 times in size when cooked. To cook quinoa, you use a 2:1 ratio, or you would use two cups of water for every 1 cup of dry quinoa" (link). This means if you cook 2.5 cups of quinoa, ahem, you get 10 cups of cooked grains. Not 5 cups like …

Continue reading Quinoa Breakfast Bowl

Vegan Lunch: Kale, Brown Rice, and Beans Salad

Cook's notes: I was inspired to make this dish after reading an article about having a "can o' beans lunch" (link). This was quick to make and easy to pack for lunch at work. I used the Trader Joe's brand frozen organic brown rice, which cooks in just 3 minutes in the microwave. For seasoning, …

Continue reading Vegan Lunch: Kale, Brown Rice, and Beans Salad

Vegan Quinoa Salad: Broccoli with Lemon Vinaigrette

Cook's notes: We had a "healthy harvest" potluck at work to celebrate the fall season. This was one of three quinoa dishes I made during the week. Leave the peels on the apple. I combined several recipes to create this salad with a vegan lemon vinaigrette dressing and broccoli. Serves 6 to 8 Vegan, Gluten …

Continue reading Vegan Quinoa Salad: Broccoli with Lemon Vinaigrette