Cooking healthy meals during the week can be tough. I absolutely love cooking, but something about chopping, stirring, waiting, and then doing dishes is so unappealing after a long day. For me, quinoa can be a lifesaver during the week because it’s healthy, cooks fast, and is versatile. This quinoa salad is one of my favorite week-night dinners. It comes together so quickly: just prepare all the ingredients, throw them in a bowl, and stir! The Garden Herb Sunshine Burgers adds heartiness and a great herbal flavor to the salad. Other salad ingredients can be added or removed depending on what you have on hand, or what is in season. A few weeks back, I made a similar salad, but added tomatoes and basil. I imagine that roasted winter squash, or chopped kale would be a nice addition as well.
This recipe generously serves 3 people
*3 cups cooked quinoa
1 can Natural Directions Organic Garbanzo Beans, drained and rinsed
1 large shallot or 2 small shallots, minced
3 Garden Herb Sunshine Burger patties, cooked per package instructions
2 Tbs extra virgin olive oil
Juice from 1 ½ lemons
1 Tbs champagne vinegar
1 Tbs red pepper flakes
1 bunch flat leaf parsley, stems removed, roughly chopped
salt to taste
*To elevate the flavor of this dish, I often cook my quinoa in vegetable broth. However, quinoa cooked in water will work just fine for this recipe.
Put all ingredients, except for the Sunshine Burger in large mixing bowl and stir until well combined. Crumble Sunshine Burger atop of the salad and then stir again. Add additional salt to taste, if desired. If you like a little extra spiciness, stir in a teaspoon of harissa paste into the salad. Serve into individual bowls and top with sriracha and pine nuts as a garnish.