Lemon Pepper Quinoa Salad

Name: Lemon Pepper Quinoa Salad
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: 3 tablespoons grapeseed or avocado oil; ½ cup water; 2 cups cooked or canned black beans; 4 cups cooked quinoa; 1 tablespoon lemon pepper seasoning; 1 teaspoon onion powder; 4 cups pulled kale; 3 tablespoons grapeseed or avocado oil; 1½ cups diced red bell peppers; 2 cups sliced button mushrooms; 2 cups diced carrots; 1 tablespoon pink salt; 1 cup diced red onion

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

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.

Ingredients

1 cup diced red onion
1½ cups diced red bell peppers
2 cups<

Europe
Italy
Philadelphia
Main course
Vegan
Gluten-free
Mediterranean

Method

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 minutes, 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