I think that I've already written about salads similar to this at least twice already. I just can't help it. It's like soup in December. Tis the season of picnic salads. Right now I want something quick and light and portable. Here was yesterday's version enjoyed at the park with Kiley and Roxy.
Recipe:
1 c. quinoa
1 can garbanzo beans
1 cup shredded carrot
dressing:
1/2 cup orange juice
1 Tbsp. Balsamic vinegar
1 green onion, thinly sliced
1 small handful basil, (I snip both the onion and the basil with kitchen shears into thin shreds)
pinch of salt
dash or two cayenne
drizzle of flax seed oil
Cover quinoa with two cups cold water in a small sauce pan with a lid on high heat. When the pot is boiling, turn it down to low and let simmer for 20 minutes. Remove from the heat, fluff with a fork, and toss with the beans, carrot, and dressing. Serve at room temperature.
I used a medley of carrots. Aren't they gorgeous? I just can't get over those colors.
