TUNA & BLACK BEAN SALAD WITH CELERY, CARROTS, RED CABBAGE, SWEET PEPPERS
All ingredients are organic
1 cup black beans
1 can tuna
3 celery stalks, diced and sliced
4 Stalks Green Onion
3 stalks celery
1 cup carrots
4 whole leaves red cabbage chopped
6 Basil stems 8 Coriander stalks ½ Cup Olive oil 1 Tbsp Coconut Oil (for quinoa) 1 cup quinoa 2 tbsp salt
2 tbsp Zataar
1 tbsp Turmeric
1 tsp Ginger
Put a small pot with 2 cups water to boil and add 1 cup quinoa with 1 tbsp coconut oil, simmer on low heat until fully cooked. In a separate large bowl, add all the ingredients cut, sliced and diced in any order along with the spices/herbs and once the quinoa cools down, add it to the bowl and mix altogether. Serve and eat!
Can be eaten with green onions and lemon for humans.
*The Middle-Eastern spice blend called za’atar ingredients are: sesame seeds, ground sumac, and dried za’atar (an herb with a savory-thyme-oregano flavor). You can buy za’atar blends in Middle-Eastern markets, but you can also make it at home. In the blend shown above, thyme and oregano or marjoram stand-in for the za’atar herb, which is rarely available in the United States. To make about 1/2 cup of za’atar, put 3 Tbs. dried thyme, 1 Tbs. lightly toasted sesame seeds, 1 Tbs. ground sumac, 1/2 tsp. dried oregano or marjoram, and 1/4 tsp. kosher salt in a spice grinder. Pulse a few times to mix and break up some of the seeds—there should still be many whole seeds visible. Store in a cool, dark place for up to six months. If sumac is unavailable, substitute 2 Tbs. dried lemon peel.
Bone Appetit from our kitchen to yours !! Living healthier, Happier, Longer, Lives Together!
@healthycookingwithro #healthycookingwithro www.healthycookingwithro.com www.neopaws.com SHOW LESS