What to do with that leftover quinoa in the refrigerator? Mix up a little vinaigrette, dig around in the vegetable bin and create a delicious, quick and healthy salad. Add a loaf of hearty bread and a glass of wine and you have a complete meal.
2 cups cooked quinoa
1 carrot, diced
1/4 cup red onion, diced
1/2 cup Kalamata olives, chopped
1 15 oz. can black beans, rinsed and drained
1 cup red and yellow cherry tomatoes, cut in half
2 cups spinach and arugula, chopped
2 tbsp. orange juice
2 tsp. tamari
4 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 garlic clove, finely minced
ground black pepper
In a large bowl, whisk together the ingredients for the dressing. Add the remaining ingredients and stir gently to combine. Let salad sit at room temperature for about an hour (or put in the refrigerator if serving much later; bring to room temperature before serving) so the flavors can blend. This gets better the next day.