Here's a quick summer salad recipe to help use up various vegetables and greens you have in the fridge. Mix and match different veggies and grains for a different variation each time.
2 cups cooked Quinoa, Millet or Rice
1/2 cup cooked beans or chickpeas
4-6 oz Feta Cheese, cubed
2 tbsp Dulce Flakes or crumbled Kale Chips (see earlier recipe on blog)
2 handfuls steamed Fava Beans (taken out of the pods)
1/2 bunch chopped Parsley
1/2 chopped Cucumber
2 green onions, chopped
1 handful steamed broccoli florettes
1/4 fennel bulb, sliced horizontally into chevrons
Any other veggies you have around: Tomatoes, peppers, etc.
Mix together and serve over a bed of greens (e.g. lettuce, Chopped chard and kale, etc.) with olive oil and vinegar. It's a light, filling meal.