Vegan Quinoa Salad with Mint, Basil, Toasted Pine Nuts, Beans, and Tomatoes
Quinoa is an edible seed with a low glycemic index. Its nutty, substantive qualities make it an ideal meal, or side dish. This recipe is extremely easy to make, delicious and quite healthy.
Prep time: 30 minutes
6 cups cooked and cooled Quinoa
½ cup each, chopped red, yellow, and orange peppers
2 cups grape tomatoes cut in half
1 cup toasted pine nuts
½ cup minced celery
3 tablespoons chopped fresh mint
3 tablespoons chiffonade of basil
2 tablespoons cilantro
3 tablespoon fresh chopped Italian flat leaf parsley
½ cup chopped seedless cucumber
1 avocado pitted, de-seeded and chopped
1 cup good quality black beans
¼ cup good quality extra virgin olive oil
3 tablespoons apple cider vinegar
3 tablespoons fresh squeezed lemon juice
3 tablespoons organic honey
1 teaspoon Kosher or sea salt
1 tablespoon fresh cracked black pepper
Place all of the ingredients in a bowl and mix.
Let sit for 20 minutes, and serve.
Chef Chuck Kerber