Updated: May 8, 2020
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!
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
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