QUINOA BEAN SALAD

QUINOA BEAN SALAD

Serves 5

250mL water

125mL quinoa

1 large (540mL) can chickpeas, drained and rinsed

1 medium (398mL) can kidney beans, drained and rinsed

1 green bell pepper, diced

3-4 stalks celery, diced

1 red onion, chopped

125mL apple cider vinegar

Olive oil

2 cloves garlic, minced

10mL dried oregano

Freshly ground black pepper

Cook quinoa as per directions.

Combine quinoa, chickpeas, kidney beans, green pepper, celery, and onion in a large bowl.

In a small bowl, mix the vinegar, oil, garlic, oregano, and black pepper.

Add dressing to salad, and serve.

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BEAN SALAD

Serves 4-5

3 cans beans (I use black, red kidney, and chickpeas)

Half a red onion or 2 shallots, chopped fine

White vinegar

Olive oil

Large handful of parsley, chopped fine

Salt & pepper

Add a large splash of vinegar to a mixing bowl, add onions and salt & pepper, stir and let sit.

Add generous amounts of black pepper and a pinch of salt, stir to mix.

Rinse and drain the beans, then add them to the bowl. Stir to mix.

Throw the parsley in and stir.

Serve with gusto.

I like the really frizzy parsley as it adds a nice texture — visual and tactile — to the meal. Just check your teeth in the mirror after eating.