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Lets Get Back On Track This NewYear: Enjoying Quinoa, Pearled Barley, and Bean Salads

7:58 AM

OH MY GOODNESS!   The Holidays are OVER!   Time to get back on track.  Lately I've been filling my refrigerator with some gorgeous, vegan, wholegrain and bean salads.  Getting veggies back in our diet was really important after an entire 2 months of fatty, starchy, sugary celebration during the Holidays.

We actually started right after Christmas, by making and serving a bunch of yummy grain and veggie salads for our New Years Eve dinner get-together.  They were a hit with kids and adults alike.

Southwestern Blackeyed Pea Salad
2, 12 oz cans blackeyed peas (drained and rinsed)
1/2 red bell pepper, diced
1/2 green pepper, diced
3 green onions, minced

Vinaigrette
1/4 cup Olive oil
2 tbsp red wine vinegar
1 tbsp cumin
Seasalt to taste
Black Pepper to taste
1 tsp chili powder
1/2 tbsp garlic powder


Add the beans and veggies to a large mixing bowl.  Whisk Together all the vinagrette ingredients in a separate bowl.  Pour vinagrette over beans and veggies and stir well.  Chill salad in the refrigerator until you're ready to serve. 



Zippy Veggie and Quinoa Salad
1 cup uncooked Quinoa
2 cups salted water 

2 Carrots, chopped
1, 2 inch chunk of Daikon radish, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 ribs celery, chopped
4 green onions, minced

Vinaigrette
1/4 cup lemon juice
1 tsp honey
1/4 cup olive oil
salt to taste
black pepper to taste
2 cloves garlic, minced
1 tbsp dried parsley

Bring salted water to a boil, add Quinoa and turn the heat to low until the quinoa has absorbed all of the water.  Stir quinoa and set aside.

Put all of your chopped veggies in a large bowl, and add quinoa to the veggies.  Mix together until evenly distributed.  

Whisk together Vinagrette ingredients and then pour over the Quinoa salad.  Stir to combine evenly.

Refrigerate and serve cold.


Pearled Barley Powerhouse Salad
2 cups cooked, pearled barley
1 carrot, chopped
1/2 red bell pepper, chopped
2 inch chunk of Daikon radish, chopped,
2 ribs of celery, chopped
Seasalt to taste

Vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tsp honey
black Pepper
1 tsp garlic powder
Combine barley and veggies in a large mixing bowl.  Whisk together vinaigrette ingredients and pour over the barley salad.  Mix until evenly distributed. 

Chill in the refrigerator.


Enjoy!!

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1 comments

  1. Looks great! We are in major need of eating healthy again too. I will have to try them soon, thanks for sharing.

    ReplyDelete

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