Ingredients
-
½ cup dry Quinoa
-
½ cup dry Navy Beans
-
½ cup dry Chickpeas
-
½ cup raw whole Almonds
-
1 tsp extra virgin Olive Oil
-
½ tsp Salt
-
½ tsp Paprika
-
½ tsp Cayenne Pepper
-
Dash of Chili Powder
-
4 cups Spinach
-
¼ cup purple Onion
Directions
Steps
|
1
Done
|
Prepare the quinoa. Store in the fridge for now. |
|
2
Done
|
Prepare the beans. Store in the fridge for now. |
|
3
Done
|
Toss the almonds, olive oil, salt, and spices in a large bowl, and stir until the ingredients are evenly coated. |
|
4
Done
|
Put a skillet over medium-high heat, and transfer the almond mixture to the heated skillet. |
|
5
Done
|
Roast while stirring until the almonds are browned, around 5 minutes. You may hear the ingredients pop and crackle in the pan as they warm up. Stir frequently to prevent burning. |
|
6
Done
|
Turn off the heat and toss the cooked and chilled quinoa and beans, onions, and spinach or mixed greens in the skillet. Stir well before transferring the roasted almond salad to a bowl. |
|
7
Done
|
Enjoy the salad with a dressing of choice, or, store for later! |
