+GF +SF
Are you looking for a great way to kick-start a healthy lifestyle? If so, we highly recommend making a huge batch of this superfood salad. It has a great balance of carbohydrates, fats and protein. Make a big batch at the beginning of the week and have it for lunch each day. Trust us, this bean salad will transform you from a junk food queen to a healthy-eating machine. —LM + AM
SERVES 2
1 cup (170 g) uncooked black quinoa
2 cups (480 ml) water
1 (15-oz [425-g]) can black beans, rinsed and drained
1 (15-oz [425-g]) can chickpeas, rinsed and drained
3 cups (210 g) coarsely chopped kale
3 cups (180 g) baby spinach
2 green onions
⅓ cup (80 ml) white wine vinegar
1 clove garlic, finely minced
½ tsp vegan honey substitute (we suggest Bee Free Honee)
½ tsp ground ginger
Salt and pepper, to taste
1 tbsp (15 ml) extra-virgin olive oil
Rinse the quinoa thoroughly in a fine-mesh strainer. Transfer the quinoa to a saucepan and add the water. Bring the quinoa and water to a boil. Immediately after the quinoa and water have reached a boil, cover with a lid and reduce the heat to a low simmer. Cook the quinoa for about 15 minutes or until the germ has separated from the grain. Remove the quinoa from the heat and allow it to cool.
Place the beans in a large salad bowl with the kale and spinach. Add the cooled quinoa.
Finely mince the white bulb of the green onions and place in a small bowl with the vinegar. Finely slice the green stems of the onions and set them aside.
Add the garlic, vegan honey substitute, ginger, salt, pepper and olive oil to the onions and vinegar, and whisk well.
Add the dressing to the quinoa, beans and greens. Toss until everything is coated in the dressing. Sprinkle with the sliced greens from the onions.
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