Quinoa is an ancient seed (prepared like a whole grain) that is full of protein for fresh spring energy, gluten free, high in healthy nutrients and is easy to prepare.
And have you ever tried it toasted?
You are going to love it! It is simple to make and is a nice crunchy, healthy topping to salads, soups, even hummus or oatmeal. And of course to this delicious recipe!
I recently made this salad for lunch with a friend - and honestly it makes a great lunch!
The combination of quinoa and black beans provides tons of protein for energy, fibre to keep you feeling full and your heart healthy, greens for added energy and vitamins and a hint of apple cider vinegar - great for reducing inflammation.
The simple flavours and freshness make it the perfect start to your Spring eating...
The combination of quinoa and black beans make this salad a complete protein - giving your body the energy and nutrients it needs to stay healthy.
The black beans add antioxidants and fibre and the arugula and parsley are full of vitmains!
If you are planning on eating some of this salad the next day - only add the arugula to the portion you are eating immediately. Keep the remaining arugula seperate and add it in the next day when you are ready to pack it or eat it.
Cook 1 cup quinoa according to package directions. Once cooked set aside to cool at room temperature.
Toast the 1/2 cup of uncooked quinoa by placing it in a medium size sauté or fry pan on the stove on medium low heat. Move it around with a wire whisk until it begins to toast (about 5 - 10 minutes). It will become lightly crispy and have a nutty aroma. It is done when it moves freely around the pan without sticking. Be careful not to let it burn which can happen quickly. Once toasted, remove from pan and place in a bowl to cool.
Whisk together the olive oil, apple cider vinegar, garlic powder, season with sea salt and pepper to taste.
Combine the cooked quinoa, toasted quinoa, beans, onion, parsley and arugula and mix with the dressing from the above step until well combined.