Easter is around the corner, when it comes to easter we don’t have a tradition on what we make for food. By the time easter comes around it’s really hot here in the desert, cooking a big hoilday meal is usually out of the question. Our menu changes from year to year. This year we plan on making sandwhiches, cold pasta salads, and a few pastries.
Here I have a very easy and delicious bean and grain salad. I usually try to incorporate beans into many of my meals because of the iron and protien. With a large family beans are very inexpensive, one pound bag of any bean can be streched it into two meals easily and the cost is about less than $2.
Quinoa and Red Bean Salad
Ingredients
- 3 cups cooked quinoa
- 2 cups or 2 15 oz cans of red beans
- 1 1/2 cup of diced tomatoes
- 1 cup of diced purple onion
- 3 heaping tablespoons chopped cilantro
- 1/2 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Instructions
- Cook quinoa according to package.
- Dice tomatoes, red onion, and cilantro.
- When quinoa is cooked let cool before putting together.
- Mix quinoa, red beans, purple onion, cilantro, lemon jucie, salt, garlic powder, and black pepper.
- You can eat it just as is, have it as a side, put it on lettuce boats, or have it with tortilla chips as a salsa.
- Keeps well for 2-3 days in an airtight container in refrigerator.
