Saturday, April 22, 2017

dairy-free greek quinoa salad

As adapted from Peas and Crayons
1 c. quinoa
1.5 c. water
1 can black beans, drained and rinsed
1 seedless cucumber, peeled and diced
1/4 c. olive oil
3 tbsp. red wine vinegar
1 tsp. sugar
1/2 tsp. salt
2 tbsp. fresh parsley, chopped
salt and pepper to taste

Cook the quinoa according to package directions. While quinoa cooks, whisk together olive oil, vinegar, sugar and salt. When the quinoa is cooked, transfer to a bowl. Add black beans, cucumber, and parsley. Season with salt and pepper dress with the vinegar and oil dressing. Serve warm or place in the fridge for later to serve cold. This goes great with pita and hummus. Hummus should always be dairy-free (we go with Sabra roasted pine nut) and you may or may not be able to find dairy-free pita in the store. If you can't find it, here is a great dairy-free pita recipe!

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