Sautéed Garden Vegetable Salad
- March 29, 2017
- By Rick Montieth
- In Favorite Recipes
- No Comments
30 Minutes to Make, serves 4
This sautéed garden vegetable salad is a great dinner aimed at getting you good food, that’s good for you. By incorporating vegetables that are both grilled and raw your palate is sure to be pleased! The assortment of colors let you know that this meal is full of beneficial nutrients and will leave you feeling refreshed and reenergized after your meal. By adding quinoa and organic black beans you are also getting the protein you need. Plus, you don’t have to feel guilty about this easy meal because for once, it was good for you!
Ingredients:
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
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