Ingredients
- 1 pound of romano or borlotti beans
soaked over night and boiled for 40 minutes or until
tender.
2 cups of dried quinoa,
rinsed and mixed with 4 cups of water and cooked until
tender about 20 minutes
1 medium carrot shredded
1 cup of fresh spinach. shopped roughly
4 tbsp of cilantro, chopped and divided in half
3 stalks of celery, chopped
1 roma tomato, chopped
3 tbsp of extra virgin olive oil
1 lime peeled and juiced
1 tbsp of chili powder
1 tsp dijon mustard
1 tsp of salt, or to taste
1 tsp fresh cracked black pepper, or to taste
Description
We Were Headed Out For A Picnic And Needed To Take Something That Was Portable And Vegetarian. I Made This Up To Out Taste And What Was Available In My Fridge. Red Pepper, Green Onion, Sundried Tomatoes, Olives, Chickpeas, Whatever All Would Have Worked
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