I could be wrong, but the majority of my recipes seem to be sweet or oriented towards breakfast or desserts. There’s nothing wrong with that, because those are my favorite meals of the day! I tend to have my breakfast or brunch post-workout, but on occasion, I have something in the morning and my workout has to be set aside later during the day!
This salad was inspired by the fall and winter produce. This time of the year is my absolute favorite in terms of fresh fruits and vegetables. I am such an addict of sweet potatoes, beets, kale, squash, figs, grapes, eggplant, EVERYTHING! You can also substitute the grains for brown rice, freekeh, barley, teff, etc., and you can also sub the beans for tofu, tempeh, peas, or meat if you desire.
- 1/2 cup uncooked quinoa
- 1/2 cup uncooked farro
- 1 can black beans or any beans
- 1 box mixed greens or any greens of your choice
- 1 cup mushrooms
- 1 cup Brussel sprouts
- 1 red onion
- 1 garlic clove
- Dressing of your choice to taste; however, I didn’t use any
- Salt and pepper to taste
- Opt: cranberries, apples, butternut squash, sweet potato, etc.
- Cook your quinoa and farro in a rice cooker at separate times, or on the stovetop in two separate boiling pots of water for 30-40 minutes. (If on the stovetop, make sure to lower the heat to simmer.)
- Open your black beans can and drain out the liquid. Put in a bowl and set aside.
- Slice your mushrooms and Brussel sprouts.
- Dice your onion and garlic finely.
- Heat a nonstick pan and stir-fry your onion, garlic and mushrooms until fragrant.
- Add your black beans into the pan and cook lightly until warm.
- Turn off the pan to let the beans and veggies cool.
- Drain your cooked quinoa and farro. Set aside.
- Assemble all of your greens in a large salad bowl.
- Add in grains, beans, vegetables, dressing, and salt and pepper.
- Mix well and serve.
What is your favorite produce season? Salad additions?