Monday, April 2, 2012

Candice: Salad Schemes

Since making salad is such a chore for me while cooking each night, I'd like to make some salads ahead of time and trot them out a couple of times during the week. Lisa pinned this salad earlier this week and it looks like a good candidate:


4 cups cooked organic quinoa
1 cup cooked wild rice (I used Bob's Red Mill's quick cooking wild rice)
1 cup cooked lentils (I used Bob's Red Mill's petite french lentils)
1 roasted red pepper, chopped
1 cup chopped and roasted butternut squash
1 cup chopped cucumber
1/2 cup chopped tomatoes
sunflower and pumpkin seeds
Chopped basil to taste (optional)

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