Quinoa Salad Supreme
Submitted by Mary Vars, winner of Grace Family Church’s “Under 500 Calories” recipe contest for “The Daniel Plan.”
Serve in romaine leaves, tomato cups or peppers. This very versatile dish can be eaten warm or cold, with taco meat or fish. Add cheese cubes if you like.
Calories per 1 cup serving: 400
For the salad:
1 package TruRoots sprouted quinoa
1 cup black beans
1 cup red beans
1 cup garbanzo beans
(any beans work)
1 bunch parsley, picked and chopped
1 bunch cilantro, picked and chopped
1 small fresh jalapeno, seeded and chopped
2 garlic cloves minced
1 small purple onion-chopped
3 green onions, chopped
2 celery stalks, chopped
½ each red, yellow and orange pepper, chopped
1 pint cherry tomatoes, each cut in half
1 small summer squash seeded and chopped
1 small zucchini seeded and chopped
2 tablespoons grapeseed oil
juice from 1 lime (save zest for dressing below)
For the seasoning mix:
¼ teaspoon salt
1 teaspoon pepper
1 teaspoon dried mustard
1 teaspoon coriander
1½ teaspoons cumin
1 teaspoon smoked paprika
1½ teaspoons tumeric
(Note: Hold 2 teaspoons of seasoning mix for dressing)
For the dressing:
2 tablespoons white vinegar
4 tablespoons olive oil
juice from 1 lime and zest from 2 limes
2 teaspoons of seasoning mix
Cook quinoa per directions using broth or herbal tea for liquid. While quinoa cooks, fill small bowl with seasonings and set aside.
Fluff quinoa and put in largest bowl you have to cool.
Prep all veggies (except tomatoes), then heat them with the beans in 2 tablespoons of grapeseed oil just a few minutes, then add seasonings. Heat another minute or two then transfer to quinoa.
Squeeze juice of one lime into pan and scrape back into quinoa bowl. Add cherry tomatoes (each cut in half); toss everything together.
Pour dressing over salad and mix.
Taste and adjust seasonings.