In last week’s food post, I mentioned how I’m trying to incorporate more vegetarian meals into my diet. So the other night, when I was craving something light, fresh and seasonal, I whipped up this recipe. It required very little preparation and the end result was bursting with the crisp flavor of all the fruits and veggies in it. Although it’s technically summer now, I plan on making this a few more times over the summer whenever I’m craving a simple and healthy meal.

Note: I used about half of the quinoa called for and I added in a can of cannellini beans (drained and rinsed).


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