Ensalada de rúcula y quinoa

Ingredientes

• 3 cups cooked quinoa (from 1 cup of uncooked) (Any type of quinoa works, tricolor, red, or white!)
• 1.5 cups vegan black beans (or a 15oz can, drained)
• 1/2 red onion, diced
• 1.5 cups of grated carrots (about 2 carrots)
• 1/2 cup pitted green olives, minced
• 1 14oz can of hearts of palm (sliced)
• 3-5 oz Arugula* (see make ahead note below)
• 1 tsp of Brazilian sofrito (or 1 clove of garlic, minced)
• 3 Tbsp of extra virgin olive oil
• 2 Tbsp of red wine vinegar
• 1/2 tsp of dried oregano
• a pinch of cumin (about 1/8 of a tsp)
• 1 Tbsp fresh parsley, roughly chopped
• salt and black pepper to taste

Preparación

1. 1

   --- Make the dressing: ---

2. 2

   Combine the garlic, the olive oil, the vinegar, the parsley, spices and salt and pepper in a mason jar. Cover and shake vigorously for about 30 seconds. Set aside.

3. 3

   --- Make the salad: ---

4. 4

   Measure the quinoa (even better if it's still warm!), the black beans, the diced red onion, the shaved carrots, and the minced olives in a large bowl. Stir to combine.

5. 5

   Add in the dressing, and the hearts of palm. Toss gently to combine.

6. 6

   Finally toss in the arugula and serve immediately! *See make ahead/meal prep note in the notes section below.