Lemon Pepper Quinoa Salad
January 7, 2022
This main course whole grain dish is a meal on its own, packed with protein, fiber and flavor! I love this recipe by Sarah Scandone, chef/owner of Nourish Restaurant in Philadelphia.
Makes 6 servings
Ingredient List:
- 1 cup diced red onion
- 1 1/2 cups diced red bell peppers
- 2 cups sliced button mushrooms
- 2 cups diced carrots
- 1 tablespoon pink salt
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon onion powder
- 4 cups pulled kale
- 3 tablespoons grapeseed or avocado oil
- 1/2 cup water
- 2 cups cooked or canned black beans
- 4 cups cooked quinoa
Step By Step Instructions:
Use large size skillet.
Heat skillet on medium heat. Add grapeseed oil. Stir in onion, peppers, and all seasonings. Cook for 2 minutes. Add carrots, mushrooms and ¼ cup water. Cover and cook for 7 min occasionally stirring. Add black beans and the rest of the water. Stir well to combine. Cover and simmer for 5 more minutes. Add kale, cover and cook for 1 minute. Turn off the pot and add cooked quinoa; stir all together and cover for 5 min. Fluff and serve