Sloppy Vegan Quinoa Salad with Beets, Olives and Things
2 cups cooked or leftover quinoa
1-2 to 1 cup each of chopped:
– sliced mushrooms
– diced celery
– diced white onion
– sliced Beets
– pitted black olives
– 1/2 cup sauerkraut
– 1/4 cup sesame seeds
– lemon (juice)
Ginger powder, garlic powder, parsley flakes
Pour 2 cups of left over or fresh quinoa into a metal bowl.
Add chopped sliced mushrooms, chopped celery pieces, finely
chopped white onion, chopped whole pitted black olives and
sauerkraut – mix and add vegetable to color.
Stir and mix all contents.
Add in sesame seeds and stir. Then add in ginger, garlic powder, parsley
and stir. Then squeeze one whole fresh lemon (juice) in and stir.
Put in 4-5 3/4 cup glass containers chill and serve later, or, eat
Be and Stay Well,
You may call Kirk Hamilton PA-C Monday thru Friday 8-9 a.m. PST at 916-489-4400 for brief medical questions at Health Associates Medical Group.