Happy Sunday, y’all!! It’s been quite some time since I’ve done a Sunday Supper. This one is just delectable for a warm summer evening spent dining alfresco. I know I relish a summer recipe that doesn’t heat up the kitchen and is super easy to make with the littles at home all day.
1 cup uncooked quinoa
15 oz. can garbanzo beans, rinsed and drained
1 large tomato, diced
1½ cups corn (I used frozen because I had it. Canned or fresh would work too.)
2 cups shelled edamame (also frozen)
4 green onions, chopped
¼ tsp salt
¼ tsp chili powder
⅛ tsp freshly ground black pepper
dash of cayenne
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
- Rinse quinoa, and cook according to package directions.
- Add all other ingredients to a very large bowl.
- After the quinoa is done, combine everything in the large bowl and mix well to combine.
I’ve been making this for over a year, but it fell out of the rotation for a while. I love to mix up a huge bowl on Monday morning and have it for lunches and snacks throughout the week. The littles and Honey like it too, so last week we made a light dinner out of it!
With that, I’m off to start the day!!!