Quinoa Parsley Salad with Black Beans and Orange Peppers
My son and I went on a road trip to Colorado this weekend, and I packed our lunches and snacks for the road. I made sandwiches, crackers, a snack cake and this salad and packed everything in a small cooler. It's so nice to be able to eat healthy, homemade food while on the road. This salad was a 'clean out the fridge' meal, and it turned out so delicious - perfect for a road trip because it's meant be be eaten cold or at room temperature.
It was way too cold outside to have a picnic so we huddled together in the car with the heater running and the music on and enjoyed our cozy little lunch break before we continued our long drive there.
- 1-3/4 cup uncooked Quinoa
- 1 bunch Parsley, long stems removed, chopped
- 1 cup Black beans
- 1/4 cup Olive oil
- Heaping 1/3 cup Black olives, thinly sliced
- 2 tbsp Sesame seeds
- Sea salt and pepper, to taste
- 1/4 cup Red wine vinegar
- 1 Tomato, diced (3/4 cup)
- Half an Orange pepper, diced (3/4 cup)
- 1/4 cup diced Red onion
- First make the dressing: In a small bowl, whisk together the olive oil, vinegar, sesame seeds, salt and pepper. Set aside.
- Bring about 6 cups of water to a boil, add quinoa and cook 15 minutes. Drain in a fine mesh strainer and transfer to a large bowl. While the quinoa is still hot, pour the dressing over it and mix well.
- Allow quinoa to cool a bit before adding remaining ingredients and tossing well to combine.