Ingredients:
1 c. fresh green beans, cooked and cut into ¾” lengths
1 c. cooked quinoa
1 – 540 ml can chick peas, drained and rinsed
1 red pepper, cored and cut into strips
1 yellow pepper, cored and cut into strips
1 red onion, peeled and halved
2 Tbsp. Chipotle Olive Oil
1/4 c. slivered almonds, toasted
2 Tbsp. Oregano White Balsamic Vinegar
½ tsp. ground coriander
1 tsp. ground cumin
1 tsp. sea salt
¼ tsp. cayenne
¼ tsp. fresh ground pepper
1 c. fresh green beans, cooked and cut into ¾” lengths
1 c. cooked quinoa
1 – 540 ml can chick peas, drained and rinsed
1 red pepper, cored and cut into strips
1 yellow pepper, cored and cut into strips
1 red onion, peeled and halved
2 Tbsp. Chipotle Olive Oil
1/4 c. slivered almonds, toasted
2 Tbsp. Oregano White Balsamic Vinegar
½ tsp. ground coriander
1 tsp. ground cumin
1 tsp. sea salt
¼ tsp. cayenne
¼ tsp. fresh ground pepper
Mix peppers and onion with olive oil and grill until they are partially charred and cooked. Let cool. Mix remaining ingredients and let stand at least 30 min. so flavors can combine. Add grilled Moroccan Turkey Breast and serve.
Tested at our Salads cooking demo
