Grain & Parsley Salad

Updated: May 8

One of my favourite ways to eat grains is with parsley in a fresh salad! This is a quick & easy way to bulk prepare a salad for the long week ahead, full of nutrients to help sustain energy for your day!! I often top up fresh greens with this build! 


Here I used the Floating Leaf Sprouted Crimson Lentil, Wild Rice and Quinoa Prairie Blend. Its has a warm nutty flavour & is full of goodness, from being sustainably sourced, to its nutrient density!



Ingredients:


3/4 cup Floating Leaf Sprouted Crimson Lentil, Wild Rice and Quinoa Prairie Blend, cooked

1 bunch of curly parsley, cleaned and chopped

1 sweet bell pepper, fine diced

1/2 cup of diced cucumber

1/4 cup red onion, small diced

1 small jalapeno, small diced (minced)

1 cup (8 oz can chickpeas), rinced & drained


Dressing:

1/4 cup olive oil

1/4 cup red wine vinegar

1 lemon, juiced

2 tbsp of hummus

Salt & pepper to taste


Mix all ingredients together in a airtight container.

Store in fridge for up to 4 days.

Toss portion in dressing when ready to eat!


Optional: top fresh greens with salad blend


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