Energizing Protein Power Salad
- Preparing Time: 30 minutes
- Total Time: 12 hours
- Served Person: 6
- freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- dressing:
- 1/2 cup fresh lemon juice
- 1 teaspoon apple cider vinegar (optional)
- 1/4 -1/2 tsp garlic powder to taste
- 1/2 teaspoon red pepper flakes to taste (less if you don�t like spicy foods!)
- 1/4 -1/2 tsp ground cumin to taste
- 1/2 -3/4 tsp kosher salt to taste (i used 3/4 tsp)
- Carbohydrate 52.6688725 g
- Cholesterol 0 mg
- Fat 6.754664375 g
- Fiber 0.138693751960993 g
- Protein 0.1229425 g
- Saturated Fat 0.93308 g
- Serving Size 1 1 cup (88g)
- Sodium 0.506541666666667 mg
- Sugar 52.530178748039 g
- Trans Fat 0.183393125000001 g
- Calories 261 calories
Directions: 1. Cook your desired grains and beans according to package directions. You can cook everything the night before so save time. Place in large bowl while you prepare the rest of the recipe. 2. In a large skillet, add 2 tsp of EVOO and your 2 cloves of minced garlic. Cook on low for a couple minutes being sure not to burn. Now add in the chopped onion and cook for another 6-8 minutes until translucent. 3. Add in the chopped pepper, raisins, and almonds and cook for another 5 minutes on low-medium heat. Stir as needed. Meanwhile, prepare the dressing in a small bowl using a whisk to mix. Pour all the dressing into the skillet and stir well. 4. Pour the veggie and dressing mixture into the bowl with the beans and grains. Stir well and serve. Makes about 6 cups. The flavour will develop nicely after about 1 hour, but it can be enjoyed immediately too. Store leftovers in containers in the fridge for quick lunches.
