Tried out this recipe from Oh She Glows but omitted the oil to make it healthier. I served it as a side dish on a large piece of romaine lettuce so the kids could pick it up easily without spilling it. Our main dish was my Sweet Potato Burrito recipe minus the oil and processed vegan cheese. Delicious! Why no oil? Here is a link to a nice summary of the scientific research all of which I learned in my Certificate in Plant-Based Nutrition program. For a more detailed explanation on the biochemistry click here for a video explanation from Dr. Esselstyn.
Ingredients
Salad
1 cup uncooked quinoa (or 3 cups cooked)
1 1/2 cups cooked black beans (or 1 can)
1 1/2 cups cilantro, finely chopped
3 small/medium carrots, shredded
4 green onions, chopped
Dressing
3 tablespoons fresh lime juice
1 large clove garlic, minced
1 teaspoon ground cumin, toasted
1 teaspoon maple syrup
1/2 teaspoon salt
black pepper, to taste
Directions
Cook quinoa following directions on packaging. (Rinse quinoa in a fine colander, add 1 1/2 cups water to quinoa and bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat (with lid on) and let rest for 5 minutes, fluff with fork.) After fluffing with fork, chill in fridge for 15 minutes. In a large bowl, combine salad ingredients. Whisk together dressing in a small bowl. Add to salad ingredients and toss to combine. Add additional salt and pepper if needed. Chill for an hour if desired.
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