Produce - use organic when available
1 Head Romaine Lettuce
2 Roma Tomatoes
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Red Onion
1 Zucchini
Spices & Oils
1 Tbsp Olive Oil (extra virgin or virgin)
Pinch of Salt and Pepper
Protein
1 Can Organic Black Beans
1 Cup Quinoa - cooked
Dressing
1 Tbsp salad dressing - We recommend Brick House 'Creamy Garlic Herb'
Directions
Cook quinoa according to package instructions
While preparing quinoa (water boiling, quinoa simmering) begin to cut tomatoes, bell peppers, zucchini, and onions into 1-inch squares
Chop romaine lettuce into bite size pieces
In a pot, heat your organic black beans
In a sauté pan, heat 1 tbsp olive oil, then add bell peppers, zucchini, onions, salt and pepper, sautéing for 5-10 minutes.
Once beans, peppers, zucchini, and onions are warmed through they are ready to serve
Assemble salad – Add lettuce to bowl with fresh tomatoes, put quinoa and black beans in, then top with grilled vegetables and drizzle with salad dressing
