Just become summer is winding down, doesn’t mean I’m ready to give up my salads just yet. No matter what time of year, there’s nothing that I love more than a fresh salad filled with veggies, legumes and leafy greens. It’s the best way to get your serving of protein, vitamins and minerals. This salad combined all of that in a wonderfully flavourful package. The base includes chickpeas and red beans, quinoa and bright veggies that will keep you full until dinner. Although these are the veggies I included in this version, I’ve made another version with steamed broccoli and cauliflower that was just as delicious. The dressing is super simple to add an extra touch of flavour and no overpower the salad. It’s the perfect salad to make on a Sunday night and have for the week. Just add your favourite greens for a little extra volume and you have the perfect healthy lunch!
Quinoa Red Bean Salad
3 cups cooked quinoa
1/2 15-ounce can chickpeas, drained and rinsed
1/2 15-ounce can red beans, drained and rinsed
1 cup English cucumber, chopped
1 cup cherry tomatoes, halved
1/2 cup red bell pepper, chopped
1/4 cup red onion, chopped
1/4 cup flat-leaf parsley, chopped
4 tbsp olive oil
2 tbsp white wine vinegar
3 tbsp feta cheese, crumbled
1/2 tsp fresh ground pepper
1/4 tsp sea salt
1. Combine all ingredients in a big bowl. Adjust seasoning to taste.
2. Serve over a bad of your favourite greens and sprinkled with a little extra feta.