Vegan Rainbow Peach Quinoa Salad
Servings: 6 -8
Ingredients
- 2 cups water
- 1 1/3 cup uncooked quinoa rinsed and drained with a sieve
- 1 tbsp chili powder
- 2 tsp coconut oil
- 1 can black beans rinsed and drained
- 2 peaches pitted and diced
- 1 large carrot peeled and grated
- 1 cup of shredded purple cabbage about 1/4 of a head of cabbage
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 scallion finely chopped
- 1/2 tsp freshly grated black pepper
- salt to taste
Instructions
- Bring 2 cups of water to a boil in a small pot. Add rinsed and drained quinoa, chili powder, and coconut oil. Cover and lower heat to a simmer and let cook for 20 minutes. Remove from heat and fluff with fork. Leave the cover off to cool and set aside.
- Prepare your other ingredients (diced peaches, grated carrots, shredded cabbage, drained beans, juiced lemon and chopped scallion).
- Combine all ingredients in one large bowl and season with salt and pepper.
- Serve immediately, or separate into jars to take for lunch!