Creamy legume & grain salad

Creamy salads is what life is about for me these days. Something about the rich creaminess of yogurt on top of just about anything really adds to the experience.

Well, that's my opinion anyways. If you're trying to avoid dairy, I know there are quite a few cashew & coconut based products beginning to appear in the markets, but I have to say that cow milk yogurt is something I have a hard time parting with. 

Do feel free, however, to switch out any of the dairy for something that you're more comfortable with. I know that many of you do not consume much dairy or any at all & please.. please! If you have a dairy substitute that you absolutely LOVE, let me know, I'd love to try it! 


Makes 4 Servings

1 C quinoa, dry
2 C pinto beans
1/4 red onion, chopped
2 carrots, chopped
2 Lebanese cucumbers, chopped
2 T yogurt
1 T apple cider vinegar
2 C arugula & baby kale
1 bunch parsley


5 Mins Prep + 15 Mins Cook

Cook your quinoa (1 C dry quinoa + 1 C water over medium heat) first, so it has time to cool.
In a large bowl, mix in chopped onion, parsley, carrots, cucumber & rinsed pinto beans.
Add yogurt, vinegar & mix well so that everything is coated.
Lay on a bed of arugula & baby kale.