A lovely Spring-time salad or a side-dish perfect for BBQ's this Summer! I got the idea from a salad I bought at the grocery store but then made a few adjustments to it to fit my liking so it's mostly made up.
I do hope we see a bit more Summer sun and a lot less Spring rain this weekend!
Ingredients
1 cup cooked Red Quinoa
3/4 cup cooked chickpeas
3/4 cup cooked mung beans
1/2 cup chopped green onions
1/4 cup chopped sun dried tomato
1/4 sliced black olives
2 tbsp olive oil
1 tbsp balsamic vinegar
Fine Sea Salt to taste
Pepper to taste (can substitute for cayenne pepper for more spice)
Directions
Mix the oil and vinegar in a small bowl, can add a spoonful of lemon juice or two to help them bind. Then add the rest of the ingredients all together in a large bowl and pour the dressing on top, mixing it in. Serves about 8-10 people.
Serve and enjoy!