🥬Very Veggie Vegetarian Salad🥬

Salad:

1 Can of Chickpeas

1 Can of White Kidney Beans

12oz Frozen shelled Edamame

1 Bunch of asparagus

8 cups of cooked quinoa

1 Bag of Arugula

Dressing:

2 lemons

2 Tbls of Apple Cider Vinegar

Optional Seasoning:

Salt, Pepper

This “Salad” is super easy to make. Before you start all the ingredients will stay separated till the end. Allow cooked items to cool before adding to separate storage bowls.

Step 1: Rinse and drain 2.5 cups of uncooked quinoa, add rinsed quinoa to a pot with 4 & 1/3 cups of water, bring to a boil then simmer till fluffy. This way take about 20 to 30 minutes.

Step 2: Rinse and drain both the can of Chickpeas and the can of white kidney beans. Set aside.

Step 3: Cook the frozen edamame base on the bag’s instructions. Set aside and let cook.

Step 4: Cook your asparagus to your liking. For this recipe, oven roasted asparagus pairs well. If your short on time you can simply steam the asparagus.

Step 5: In a bowl, combine arugula and 2 full squeezed lemons and 2 tablespoons of Apple Cider Vinegar.

Step 6: Allow all items to cool, before layering items, for storage.

Keeps well in the fridge for 3 to 4 days.

Enjoy!