Winter Protein Packed Salad


  • 5 tablespoons of EVOO (used in 2 steps)
  • salt & pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon crushed red pepper flake
  • 1/4 teaspoon garlic powder
  • 1 tablespoon apple cider vinegar
  • 2 lemons (1/2 cup lemon juice)
  • 1/4 cup almonds
  • 3/4 cup raisins or cranberries or blueberries
  • 1 yellow pepper
  • 1 red onion
  • 2 garlic cloves
  • 3/4 cup red kidney beans
  • 1 cup quinoa
  • 1/2 cup wheat berries
  • ***Feel free to add additional protein like chicken, shrimp or fish

Rinse and drain wheat berries. Add to a pot of boiling water, cover and reduce heat. Simmer for about 1 hour, until tender. In another pot of boiling water, add the quinoa. Cover and reduce heat. Simmer until soft, about 12-15 minutes. Fluff with fork and set aside.

While the wheat berries are cooking rinse and dry all produce. Mince garlic. Core and roughly chop yellow pepper. Roughly chop almonds. Peel and chop onion. Cut lemons in half. Rinse and drain the kidney beans.

In a large skillet over low heat, add 2 tablespoons of olive oil and garlic. Cook on low for 2-3 minutes being sure not to burn garlic. Add onion and cook for another 6-8 minutes until translucent. Add in the pepper, raisins, and almonds and cook for another 5 minutes on low-medium heat. Stir as needed.

Prepare the dressing in a small bowl using a whisk to mix. Squeeze the lemons and add apple cider vinegar, 3 tablespoons of olive oil, garlic powder, crushed red pepper, cumin, and salt and pepper to taste. Pour all the dressing into the skillet and stir well.

Pour the veggie and dressing mixture into the bowl with the beans and grains. Stir well and serve. Enjoy!

Winter Protein Salad