Happy Saturday darlings! Soooo….I’m kind of cheating because I am kind of eating this “side dish” as a full meal today, but I didn’t want to change Saturdays to SALAD SATURDAYS because reasons.
Anyways, this is a little dish I through together while lurking through the cupboards finding something to eat for lunch!
2 cups cooked quinoa and wild rice (or either or…I cooked mine in veggie broth)
1/2 cup blackbeans
1/2 yellow onion, diced
4 mushrooms, chopped
1/2 yellow bell pepper, chopped
1 medium sized tomato, diced
1/3 cup sliced green onions
1.5 tbsp vegan margarine
1 tbsp tamari
1 tsp dried rosemary
Salt and pepper to taste
Optional squeeze of lime juice
-In large pan, melt margarine on medium heat. Throw in onions. Once onions have started to brown, add dried rosemary, mushrooms and bell pepper. Drizzle with tamari.
– Throw in diced tomato, and add salt and pepper to taste.
-I cooked my black beans separately with a little olive oil, as we like them cooked until they are almost ready to split open! Then I threw them in!
-Throw in your quinoa and rice mixture. Easiest ever.
I garnished with some lime juice, green onion, and nutritional yeast, but you can do WHATEVER YOU WANT. We ate this warm because it was lunchtime, but I believe this salad can definitely be enjoyed warm or cold! Definitely something I am going to start packing in my lunches for work. High in protein, filling, and super yummy.
So, that’s my little salad. I would like to make something similar with tofurkey leftovers, cranberries, and pecans around Thanksgiv’rs so stay tuned for that. What are you guys’ favourite things to include in your quinoa salads?!