Sometimes while shopping at Whole Foods, I hit up the salad bar. This past trip, I was consciously aware that I needed to make a high protein meal, without using compromised meats (got to keep my nursing supply going strong and healthy for little man).
Turns out, this was my favorite combination yet! I liked it so much, I recreated it at home. The only difference is that instead of using lentils as I did at WF, I used garbanzo beans, since they were already cooked up. Feel free to add any other combinations depending on what’s cooked and available in your fridge.
Bean Quinoa Salad
- 1 head organic romaine lettuce, chopped
- few handfuls of organic spring mix greens
- 1 cup quinoa, cooked and lightly salted
- 1 cup beans, cooked – I used garbanzo this time and lentils before that
- 1 celery, chopped
- 1/4 cucumber, chopped
- 1/4 tomatoes, chopped
- 2 TB shredded parmesan, or other hard Italian cheese
- any other veggies on hand
- 1/8-1/4 cup olive oil
- 1-2 TB raw apple cider vinegar, or 1/2 lemon squeezed
- Herbamare or other organic sea salt spices
- Pink salt to taste
- freshly cracked black pepper, to taste
- 1 clove garlic, using garlic press or minced
- fresh herbs if on hand – like parsley, basil, thyme, oregano
- Throw all salad ingredients into a bowl.
- Add each dressing ingredient one at a time; start with the smaller amounts, toss, taste and see if you need to add more of anything.
- Adjust according to tastes.
I love this salad as a stand alone meal, either for lunch or dinner. Especially helpful if I fix something for the family that is a high carb meal, while I am still doing lower carbs until baby fat is gone. Enjoy!