1 c quinoa cooked with 2 c water
1/4 each chopped finely, red onion and white sweet onion
1 jar of roasted red and yellow bell peppers, chopped
a handful of a mix of fresh basil and mint
6 oz can of sliced black olives, drained and rinsed
1 16-oz can white kidney beans, drained and rinsed
2 tbsp fresh-squeezed key lime juice
2 tbsp extra-virgin olive oil
Fresh extra finely chopped mix of basil and/or mint
Himalayan pink salt, and pepper, to taste
Cook the quinoa according to package directions, and set aside to cool when it’s done.
Meanwhile, mix the lime, olive oil and fresh mix of finely chopped basil and/or mint (depending on what you like). Add salt and pepper. Set aside.
When the quinoa is cooled, mix the onions, roasted (and patted dry) bell peppers, basil, mint, olives, and kidney beans altogether. Drizzle the dressing over the mixture, and stir. Season with more salt and pepper, if needed.
Cover and refrigerate for about 30 minutes to let the flavors meld together.
(You can use any bean of your choice; I only had white kidney beans on hand, but black beans, or garbanzo beans would be fine, too. I was trying to incorporate as much protein into this vegan dish as possible. You could also experiment with adding pine nuts or sunflower seeds.)