Meatless Monday: Southwestern Quinoa Salad

By Chef Ayinde

Happy Meatless Monday! This is a what I call a recipe remix, where we are using a leftover from another recipe and making it into a great lunch idea! Why do I recommend quinoa for the newly meatless? Quinoa is an ancient super food,  and is actually a seed. It’s  a complex carbohydrate and very high in protein, and is a great way to alkalinize your diet. Now that you’re meat free, I know a main concern for you (and the biggest question coming from everyone around you) is how do you get your protein?! One word: Quinoa. You’re welcome.

Southwestern Quinoa Salad
Prep time: 5 minutes| Cook time: 2 minutes | Serves: 2

2 Cups Ayinde’s Quinoa Nacho’s Quinoa, reheated

1 cup canned black beans, drained and warmed

1 bag of mesclun mix

1 avocado, peeled & sliced

½ cup cherry tomatoes, sliced

1 carrot, shredded

Step one: Combine veggies in a bowl and top with warm quinoa, beans and avocado.

Basil Ginger Tahini Dressing

½ cup tahini,

1 cup loose packed fresh basil, minced

1 teaspoon crushed pepper

½ tablespoon ginger minced

½ cup lemon juice

¾ cup water

Salt to taste

Step one: Combine all ingredients in a blender and blend until smooth. This dressing will be good for up to 10 days and longer keep cold and sealed.

– Ayinde



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