Endlessly adaptable, this salad could work with many items in your pantry! The original recipe called for quinoa, but I had Buckwheat and spelt berries on hand, so I used those. I also added in red kidney beans for extra protein. You can experiment with this salad, changing in any veggies, nuts, or grains you desire. It makes a great packable lunch.

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Name: Energizing Protein Power Salad
Prep time: 30 min
Cook time: 11 h 30 min
Total time: 12 h
Yield: 6
Cuisine: American
Ingredients: Dressing:; 1/2 cup fresh lemon juice; 1 teaspoon apple cider vinegar (optional); 3 tablespoons extra virgin olive oil; 1/4 -1/2 tsp garlic powder to taste; 1/2 teaspoon red pepper flakes to taste (less if you don�t like spicy foods!); 1/4 -1/2 tsp ground cumin to taste; 1/2 -3/4 tsp kosher salt to taste (I used 3/4 tsp); freshly ground black pepper

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INGREDIENTS

Dressing:
1/2 cup fresh lemon juice
1 teaspoon apple cider vinegar ; (optional)
3 tablespoons extra virgin olive oil
1/4 -1/2 tsp garlic powder ; to taste
1/2 teaspoon red pepper flakes ; to taste (less if you don�t like spicy foods!)
1/4 -1/2 tsp ground cumin ; to taste
1/2 -3/4 tsp kosher salt ; to taste (I used 3/4 tsp)
freshly ; ground black pepper

cups

INSTRUCTIONS

Directions:

1. Cook your desired grains and beans according to package directions. You can cook everything the night before so save time. Place in large bowl while you prepare the rest of the recipe.

2. In a large skillet, add 2 tsp of EVOO and your 2 cloves of minced garlic. Cook on low for a couple minutes being sure not to burn. Now add in the chopped onion and cook for another 6-8 minutes until translucent.

3. Add in the chopped pepper, raisins, and almonds and cook for another 5 minutes on low-medium heat. Stir as needed. Meanwhile, prepare the dressing in a small bowl using a whisk to mix. Pour all the dressing into the skillet and stir well.

4. Pour the veggie and dressing mixture into the bowl with the beans and grains. Stir well and serve. Makes about 6 cups. The flavour will develop nicely after about 1 hour, but it can be enjoyed immediately too. Store leftovers in containers in the fridge for quick lunches.

NOTES

Note: The original recipe called for 1/2 cup of oil. I tried to reduce this while still maintaining a nice dressing flavour, however the lemon was quite pronounced in this dressing. If you would like less lemon, you can reduce it and then sub in more olive oil until you achieve the flavour you prefer.

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Energizing Protein Power Salad

Dressing:
1/2 cup fresh lemon juice
1 teaspoon apple cider vinegar (optional)
3 tablespoons extra virgin olive oil
1/4 -1/2 tsp garlic powder to taste
1/2 teaspoon red pepper flakes to taste (less if you don�t like spicy foods!)
1/4 -1/2 tsp ground cumin to taste
1/2 -3/4 tsp kosher salt to taste (I used 3/4 tsp)
 freshly ground black pepper

Directions:

1. Cook your desired grains and beans according to package directions. You can cook everything the night before so save time. Place in large bowl while you prepare the rest of the recipe.

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Nutrition

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Serving Size: 1 cup (88g)
Recipe Makes: 6 cups

Calories: 261
Calories from Fat: 61 (23%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 40.4mg		1 %
Total Carbohydrate 52.7g		15 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 52.5g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 261

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