WIC Works Resource System
U.S. Department of Agriculture
This salad is packed with protein, vitamin C, iron and fiber, and leaves you leftovers for days. Who wants to cook everyday?
This recipe calls for quinoa, but brown rice or barley work too!
Ingredients
1 c quinoa (or brown rice or barley)
2 c water
1⁄4 t salt
1⁄2 c celery (sliced)
3⁄4 c corn (frozen or fresh (cooked) or canned (drained))
3⁄4 c chickpeas/garbanzo beans (prepared from dried or canned (drained and rinsed))
1⁄2 bn cilantro (finely minced)
1⁄2 c dried cranberries
6 oz edamame (half of a 12-oz. frozen package, shelled and cooked)
1 red bell pepper (diced)
1⁄2 c almonds (sliced, or any nut you like)
3 T olive oil (more or less to taste)
5 T lime juice (more or less to taste)
salt (to taste)
Yield amount
8 ServingsPreparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Instructions
-
Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 or until done.
-
Transfer to a large bowl and fluff with a fork.
-
Add remaining ingredients and toss to combine. Add salt to taste. Chill unto ready to eat.
Notes
Equipment you'll need:
- Knife
- Cutting board
- Measuring cups & spoons
- Can opener (if using canned corn and/or beans)
- Pot and lid
- Large bowl
Source
Adopted from this recipe.