“Sweet & tangy
A marriage of taste,
Put those veggies
Don’t let them go waste,
With a crunch
That does sing along,
Your heart is happy
And creates a song,
A meal in minutes
For the busy few,
Time to skip take-out
And prepare your own menu!”
Ready in minutes, a meal was never this easy. I used some leftover quinoa, chopped in some colorful fresh veggies and added figs and beans only to discover this sweet & tangy salad, that was not only healthy but rather fulfilling!
Ingredients
1 cup cooked quinoa
2 tablespoons red pepper, finely chopped
2 tablespoons green pepper, finely chopped
2 tablespoons red onion, finely chopped
1 cup baby spinach leaves, washed and roughly torn
6-8 medium sized dried figs, diced
1 teaspoon fresh coriander, finely chopped
3 tablespoons kidney beans, cooked and drained (use a lentil/bean of your choice)
Juice from ½ an orange
1 teaspoon lemon juice
2 teaspoons extra light olive oil
2 teaspoons dried peas (or walnuts/almonds) for a crunch
½ teaspoon paprika
Salt & pepper to taste
Mix the olive oil, orange juice, lemon, salt, pepper, paprika and fresh coriander and let it sit for 10-15 minutes in the refrigerator.
In a large bowl, toss all the other ingredients for the salad (except the dried peas/nuts). When ready to serve, drizzle with the dressing and top with the dried peas/nuts.
Simple, isn't it?!
