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
cup quinoa (or brown rice or barley)
2
cups water
1⁄4
teaspoon salt
1⁄2
cup celery (sliced)
3⁄4
cup corn (frozen or fresh (cooked) or canned (drained))
3⁄4
cup chickpeas/garbanzo beans (prepared from dried or canned (drained and rinsed))
1⁄2
bunch cilantro (finely minced)
1⁄2
cup dried cranberries
6
ounces edamame (half of a 12-oz. frozen package, shelled and cooked)
1
red bell pepper (diced)
1⁄2
cup almonds (sliced, or any nut you like)
3
tablespoons olive oil (more or less to taste)
5
tablespoons 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 minutes 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 until 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.