Good afternoon! I hope you guys are enjoying your Thursday afternoon! The weekend is upon us which is always something to look forward to. As I’m writing to you, I’m snacking on some juicy Rainier Cherries. Yum!
Yesterday I was featured on the Connect Race Blog sharing recipes for fueling a run. Connect is a great non-profit organization that focuses on creating running events and partners with other non-profits to help them raise money! You should check them out and read my article for some running recipes!
Also if you haven’t seen the Inside of my Fridge check it out on Robin’s Bite!
Yesterday afternoon I really wanted a salad but had run out of lettuce and spinach the previous day. So after poking my head in the refrigerator and staring at the pantry, I came up with my own version of a salad. Having basic pantry staples will always help when you need to make something on the fly. This salad would be perfect for your next Summer picnic or get together!
Two Bean Quinoa Salad
Serves 6-8 People
(1) Can of Black Beans
(1) Can of Garbanzo Beans
(1) Can of Diced Tomatoes (plain)
(1/2) Cup of Quinoa
(1/4) Cup of Cilantro
(2) Cloves of Garlic
(3) Tsp of Cumin
(1) Tsp of Salt
(1/2) Tsp of Pepper
(1) Tbsp of Olive Oil
Bring 1/2 cup of rinsed Quinoa and 1 cup of water to a boil, reduce to low and let simmer with lid for 10-12 minutes.
While Quinoa is cooking chop onion, cucumber, cilantro and garlic in a chopper or by hand into small pieces.
Drain and rinse black beans, garbanzo beans and diced tomatoes in a colander. Add to a big serving bowl. Add the onion, cucumber, cilantro and garlic. Squeeze the juice of the lime onto the mixture.
Add all the spices and olive oil to the salad.
Remove Quinoa from stove and after you let it cool to room temperature, add to the rest of the mixture.
Mix all ingredients together and serve up!
This salad is great to make on Sunday and eat throughout the week. The two beans and the quinoa are high in protein plus you are getting a good veggie intake and some healthy fats with olive oil! Make sure to keep refrigerated for freshness.
What staple ingredients do you keep in your pantry? I always have at least one can of beans and tomatoes to add to soups and salads!