This is a quick salad to throw together if you have leftover quinoa from other recipes or just need a simple, light salad to make for lunches. The Dijon mustard gives it a zesty flavor and it’s packed with protein from the beans and quinoa. As always, you can add whatever vegetables are to your liking or are in the house.
2 cups cooked quinoa
1 can black beans, rinsed
1/2 of a red pepper, chopped
cut broccoli florets
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 Tablespoons Dijon mustard
4-6 garlic cloves, minced
a dash or sea salt, black pepper, and cayenne pepper
Whisk together the vinegar, oil, mustard, garlic, salt, pepper, and cayenne. Set aside. In a large bowl combine the quinoa, black beans, red pepper, and broccoli. Pour the sauce over the quinoa mixture and toss to coat. Chill. Enjoy!
I think next time I would add some sun-dried tomatoes, black olives, and walnuts to it….yum!
Choosing healthy living over dying 🙂