If you’re looking for a satisfying, veggie packed, grain filled salad with crunch, texture, and spicy sweetness, look no further! I’m still holding onto the last days of summer and salads will continue to dominate my dinner plate. For this sensational salad, I thought since I was keeping things cool for dinner I’d warm it up with the spices. The dressing is a winning combo, marrying together cumin, curry and coriander powder with olive oil, maple syrup and apple cider vinegar.
It.was.so.good. I did a taste test at work with this salad and the troops loved it.
Once a week I cook up some grains and store them in the fridge to add to soups, salads, even to eggs! This week, knowing I had this salad planned, I cooked up the quinoa, lentils and brown rice at the same time and stored them all in the fridge. The next day it was pretty easy just to chop up the veggies, stir in my cooked and cooled quinoa, rice and lentils, pour on the dressing and boom! Done!
This salad is very versatile so, feel free to use up whatever veggies you happen to have. I had some cucumber leftover from the blueberry and cucumber smoothie I made earlier in the week, so into the salad it went. I had some baby carrots in the crisper, so I used them as well. I thought it would be nice to grate them however, I don’t recommend this method for baby carrots. They are so small that the tips of my fingers became dangerously close to becoming an ingredient in this salad!
I had a can of chickpeas in the cupboard so, to add in some extra protein they were drained rinsed and mixed in with rest of it. It turned into a ‘clean out the cupboards and crisper’ meal which is my favourite thing to do. I spend a lot of my hard earned dollars on quality groceries and never want them to just sit around or, god forbid, go bad. So, what I do is create ways to use up what I have. Case in point, why buy a chicken breast to add to this salad for protein when I have chickpeas and lentils in the cupboard? Use them up! Look how beautiful the layers of leftovers are!
Keeping with that theme, this week I made this 3 ingredient tomato sauce and tossed it with the leftover quinoa.
I hope I’ve inspired you to get in the kitchen and use up those leftovers!
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- For the salad:
- 6 cups cooked grains I used quinoa, lentils & brown rice
- 1 bell pepper diced
- 1 cup carrots grated
- ½ large cucumber peeled & diced
- 1/2 cup each of parsley and green onions finely chopped
- 1 540ml can of chickpeas, rinsed and drained
- For the dressing:
- 3 tbsp olive oil
- 4 tbsp apple cider vinegar
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp curry
- 1 1/2 tsp sea salt
- 2 tbsp maple syrup
- Shake the dressing ingredients together in a small mason jar
- Assemble the rest of the ingredients in a large bowl and stir in the dressing
- Store, covered in the fridge for up to 5 days