PROTEIN SALAD

Serves 5-6

Salad

1 cup uncooked spelt berries, wheat berries, or steel-cut oats

1 cup raw buckwheat groats, or grain like quinoa

2 cans beans (red kidney, black, or chickpeas) or 2×1 cup each, dried

2 tsp extra virgin olive oil

2 large garlic cloves, minced

1 red onion

1 yellow & 1 green pepper, diced

¾ cup raisins

¼ cup almonds, chopped

Dressing

½ cup fresh lemon juice

1 tsp apple cider vinegar (optional)

3 Tbsp extra virgin olive oil

¼ – ½ tsp garlic powder, to taste

½ tsp red pepper flakes, to taste

¼ – ½ tsp ground cumin, to taste

½ – ¾ tsp kosher salt, to taste

freshly ground black pepper

Cook grains and beans as required (can be done the night before).

In a large skillet, add 2 tsp of olive oil and minced garlic. Cook on low for a few minutes, avoiding burning. Add chopped onion and cook for another 6-8 minutes until translucent.

Add 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. Flavour will develop nicely after about 1 hour, but can be enjoyed immediately too.

Store leftovers in containers in the fridge for quick lunches.