This tasty Mediterranean salad is healthy and fresh but also offers a variety of tastes, textures and colors.
Serves 4 as a main
2 large bunches of parsley chopped
1 seedless cucumber, peeled and diced
6 oz Roma tomatoes diced
1 small red onion chopped
1 clove garlic, minced
12 oz quinoa soaked the night before in water to cover and splash apple cider vinegar
several peppermint leaves chopped
3 oz. olive oil
2 t. Cholula hot sauce, optional
3 fl. oz lemon juice and zest from one lemon
1 can black beans rinsed and drained
4 oz feta cheese drained and crumbled, optional
Salt and freshly ground black pepper to taste
Drain and rinse quinoa and cook according to package directions and cool.
In a large bowl add all ingredients except feta and mix well. Add salt and pepper to taste. Gently add feta and adjust seasonings.
Serve with pita or on a Romaine leaf
Quinoa is a complete protein as it contains all the essential amino acids and is high in iron and calcium. It is also a good source of manganese, magnesium, copper and fiber. Be sure to soak quinoa before cooking. Parsley contains more Vitamin C than most vegetables and 3 x as much as oranges. It is high in Vitamin A and antioxidants. Peppermint is helpful in digestion and contains numerous minerals.