When I make it, I usually cook a bit extra and store it in the fridge for up to a couple of days. I do like it cold as a salad base, and also with yogurt and fruit.
I made this recently on a warm evening for dinner. It was really tasty and filled our bellies quite nicely! If you don't have the dried sprouted beans on hand, use about 1/2 cup of cooked beans per serving. And, any kind of chopped onion will work. I used red onion, but green onions would also be really good here.
Mediterranean Quinoa Salad
Makes 2 servings
- 1/2 cup quinoa, dry measure
- 1-1/2 ounces sprouted beans, dry measure
- 2 small fresh mushrooms, sliced thin
- 2 Tbs chopped onion
- 2 Tbs sliced black olives
- 1/3 medium green bell pepper, diced
- 2 cups canned diced tomatoes
- 2 tsp olive oil
- 4 tsp white vinegar
- Dashes of oregano and basil
- Salt and pepper to taste
- Cook the quinoa according to package directions and allow to cool at room temperature for a few minutes, then chill in the refrigerate at least one hour.
- Cook the sprouted beans according to package directions, drain, and let cool at room temperature for a few minutes, then chill in the refrigerate at least one hour.
- To assemble the salads, place half of the quinoa and half of the sprouted beans into each of 2 serving bowls.
- Add half of the mushrooms, onion, black olives, bell pepper, and tomatoes to each bowl.
- In a small bowl, combine the olive oil with the vinegar, oregano, and basil. Mix together well and pour half over each salad.
- Stir each salad to mix the ingredients, season with salt and pepper, then serve.
Weight Watchers P+ = 8.
Calories 364; Protein 13g; Carbohydrate 64g; Fat 5g; Fibre 12g.
Start assembling ingedients by putting quinoa and sprouted beans into the bowl.
Add the mushrooms, onions, peppers, olives and tomateoes.
Mix the oil and vinegar in a small bowl with oregano and basil... if you have fresh, even better.
Pour the dressing over the salads and stir well to combine.
Season with salt and pepper, and then serve.