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 ΒΌ 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