Here’s another one from the Kinfolk Cookbook – a great, fresh salad that is also a complete protein, good as a side or a meal in itself. My tweaks to this one were minimal – I simplified some of the instructions for convenience, and added cilantro because, as we have already established, I love cilantro. This is a quick and easy recipe, great to whip up when you’re in a time crunch!
1 cup quinoa
2 tbsp olive oil
1 can (16oz) black beans, rinsed and drained
1 can (16oz) chick peas, rinsed and drained
1 red bell pepper, chopped
1 cucumber, diced
1 tomato, diced
1/4 cup red wine vinegar
juice of one lemon
salt and pepper to taste
1 bunch cilantro, chopped
1) Prepare the quinoa as instructed on package. Cool.
2) Add all other ingredients to a large bowl and toss. Once quinoa is cooked and cooled, add and toss again. Serve.
Optional: add feta cheese.