I love cold quinoa salad. It’s the perfect substitution for pasta salad at a barbecue or for a light summer dinner.
The flavors in this vegan dish remind me of California – fresh and breezy. It’s quick and easy to make and it’s a great way to sneak some raw kale into your diet! For an extra treat, serve with avocado halves!
serves 3 as an entree, 6-8 as a side dish
measurements are approximate
3-4 cups cooked quinoa (make 1 cup dry quinoa to yield this amount)
1 can salad beans, drained and rinsed (I used a mix of kidney, pinto, and garbanzo)
2 cups kale, finely chopped
1 medium cucumber, finely chopped
2 Tbsp parsley, finely chopped
juice of 1/2 a lemon
1/4 cup unsalted sunflower seeds
2 Tbsp olive oil
salt and pepper to taste
Cook the quinoa ahead of time, so it has time to cool. I made mine the day before and kept it in the fridge.
Mix all the ingredients in a large bowl. Taste and adjust seasoning to your liking.