As the weather warms up, I start craving vegetables, salads and lighter meals. It cuts down on the heat in the kitchen and the cooler meal on my plate means my temperature won’t rise as much as what a hot pile of mashed potatoes and gravy would do.
Quinoa is not a stranger to SGE – my Southwestern Quinoa Stuffed Bell Peppers have a mix of quinoa, black beans, corn, tomatoes, spices and topped with a little shredded cheddar. Don’t get me wrong, quinoa has great benefits, but I find myself using cous cous, barley, farro or another grain more often. I haven’t given quinoa a fair chance. But not anymore!
Randall Beans Mixed Beans inspired this cool summer side salad that pairs well with grilled chicken or fish. Kale offers crunchy texture and pops of green, cherry tomatoes pack a cool punch and bright red color, and quinoa seems to hold everything together. The real star of the salad are the mixed beans, which offer protein to keep you full longer and provide another texture to this unique side salad.
But how does it all come together? A light vinaigrette is key, though a sprinkle of chopped feta cheese wouldn’t be so bad, either.
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