Recipe

Quinoa and Red Bean Salad

Name: Quinoa and Red Bean Salad
Yield: 2
Ingredients: salsa verde (3/4 cup); apple cider vinegar (2 tsp.); small tomato, diced (1); yellow squash, diced (1); green onions, sliced (4); Napa cabbage, sliced (2 cups); corn (1/2 cup); cooked quinoa (1/2 cup); red beans, rinsed (1/2 cup); fresh oregano leaves, chopped (1 tsp.)

2 servings

Source: 21-Day Weight Loss Kickstart by Neal Barnard, MD; recipe by Jason Wyrick of Vegan Culinary Experience

This recipe is filled with healthy, plant-based protein!

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1 About Recipe
2 Ingredients
3 Directions
4 Nutrition Facts

About the Recipe

250 Calories · 11 g Protein · 12 g Fiber
Lunch
Gluten-free · Nut-free

Ingredients

Makes 2 Servings

salsa verde (3/4 cup)

apple cider vinegar (2 tsp.)

small tomato, diced (1)

yellow squash, diced (1)

green onions, sliced (4)

Napa cabbage, sliced (2 cups)

corn (1/2 cup)

cooked quinoa (1/2 cup)

red beans, rinsed (1/2 cup)

fresh oregano leaves, chopped (1 tsp.)

Directions

Combine the salsa verde with the apple cider vinegar.
Prep remaining ingredients by dicing the tomato, yellow squash, and green onions. Slice the napa cabbage (you should have about 218 grams sliced). Cook quinoa according to package directions to yield 93 grams cooked.
Toss all the salad ingredients together.