This is a totally delish cold salad that I like to make in a large batch and keep in the fridge for lunches or snacks.  It’s gluten free (can easily be dairy free) and packed with veggies and protein.  Quinoa is a super grain in the Amaranth family that is high in protein.  That, in combination with the black beans, makes this an awesome meatless option that still fills you up.

Ingredients:

1.5 cups uncooked quinoa

2 bell peppers (any color you like!)

6 or so stalks green onion

1 package feta cheese (can leave out to make dairy free)

1 can black beans (rinsed)

1 cup halved cherry tomatoes

1/3 cup Apple Cider Vinegar

1/3 cup Olive Oil

1 tbsp Dijon mustard 

1/2 tsp.-ish Sea Salt

1/2 tsp.-ish Pepper

Stevia

 

Directions:

Cook quinoa according to package directions.  Chop all veggies into small pieces, mix chopped veggies, feta and quinoa in large bowl.  Combine dressing ingredients: olive oil, cider vinegar, salt, pepper and a dash of stevia to taste.  Pour dressing over quinoa mixture and toss to coat.  Refrigerate at least 2 hours before eating.

 

You might have to play around with how much dressing that you like to use, maybe more or less than above.  The key is that there is an equal ratio of vinegar to olive oil and add spices to taste.  I’m terrible about measuring stuff out so generally I just eye-ball everything! Hence the -ish above 🙂

Having mine for lunch today!  (as I did yesterday and the day before, ha!)