Kidney Bean & Quinoa Salad
Ingredients:
Packed with protein and veggies,
this is a delicious lunchtime meal.
1 cup dried red kidney beans cooked
1 cup of uncooked quinoa
1-2 cloves of garlic - crushed or minced
1 cup of diced yellow or green beans
(lightly steamed)
2 celery stocks diced
1 cup diced red pepper
Sprinkling of red pepper flakes
1 tablespoon of apple cider vinegar
1 1/2 tsp of dulse
Freshly ground black pepper- to your liking
2 tablespoons of ground cumin
3 cups of chopped field greens
(Presidents Choice organic field greens)
1/3 cup of flax oil
1/4 cup of lemon juice
Directions:
Rinse the quinoa under cold running water for a good amount of time or it can taste bitter.
Then add 2 cups of water to the quinoa and bring to a boil. Cover and cook on low for
approximately 15-20 minutes. Once cooked, take off the lid and fluff the quinoa with a fork.
While the quinoa is cooking, combine in a large bowl: kidney beans, garlic, yellow beans, celery,
diced red pepper, red pepper flakes, apple cider vinegar, field greens, dulse, and cumin.
Then transfer the quinoa to the salad bowl and add the flax oil, (make sure the Quinoa isn’t hot
when adding flax oil) and lemon juice. Toss until well combined. You can serve warm or
chilled. It will stay in the fridge for a few days.
Susan Jane Morton, CNP, NNCP
Nutrition & Lifestyle Counselling Services
thecancerpractitioner@gmail.com