Author Notes
This recipe was a product of desperation; an "it's 5 o'clock and I have nothing planned for dinner" dinner. Super quick and easy, I was able to utilize some of my peppers, tomatoes, and herbs from the garden, along with some staples from the pantry and fridge (ok, feta is not necessarily a "staple," but I got lucky). For the herbs, you can definitely use whatever you have; I used cilantro and parsley, but herbs like mint, dill, or basil would also be delicious. Serves 4-6, depending on whether it is used as a main dish or side dish. —fridgehunter
Ingredients
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1/2 cup
uncooked quinoa
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1 1/2 cups
cooked red kidney beans (1 can, rinsed and drained)
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1 1/2 cups
cooked black beans (1 can, rinsed and drained)
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1
large green pepper, diced
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1 handful
grape tomatoes, sliced in half
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juice of 1 small lemon
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3-4 tablespoons
extra virgin olive oil
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salt and pepper to taste
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1 handful
chopped herbs, like cilantro and parsley
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1 handful
slivered almonds
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1 handful
feta cheese
Directions
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Cook the quinoa in water, according to package instructions. Add a dash of salt and olive oil for flavor.
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In a big beautiful salad bowl, combine all ingredients except almonds and feta. Stir carefully, taste and adjust seasoning if necessary.
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Add almonds and feta, stirring very delicately so as to not mash the beans and feta crumbles.
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