Hearty Bean Salad Lunch

I just want to take a short moment to appreciate easy, portable food! This is just a short post of one of my simplest recipes, perfect for lunches on the go or light dinners. Just pack a plastic container of my Hearty Bean Salad in your purse, gym bag, or lunch satchel! This recipe is high in protein, fiber, and vitamins from the veggies, beans and quinoa. Add grilled chicken or fish, even thinly sliced steak or canned tuna to make it more filling. Check out my very first short recipe demo and forgive my camera-shyness. Enjoy!

Hearty Bean Salad

Ingredients:

1/2 chopped assorted bell peppers, red, green, orange, or yellow

1/4 finely chopped red onion or 2 sliced green onions

1/2 cup diced cucumber

1 15-oz. can red kidney beans, rinsed and drained

1 15-oz. can garbanzo beans, rinsed and drained

1 cup cooked quinoa, chilled

3 tbsp. lemon juice

1/4 tsp. dried basil

3 tbsp. olive oil

1 tbsp. cilantro, minced

salt and pepper, to taste

Directions:

Cook quinoa according to package instructions and cool. Rinse and drain canned beans. Chop veggies and add other ingredients. Toss with lemon juice, oil and seasonings. Allow to marinate in the fridge for at least 30 minutes, and bon appetit, my friends.

Using green onions or onions soaked in vinegar will prevent any acrid, burning onion breath. Feel free to add some red chili flakes for spice. So please enjoy my video, it was my first time doing a recipe demo, so I do seem a little nervous. But I hope the food makes up for it! Until next time.