Photo by Rissa Miller

Recipe by Rissa Miller, Vegan Journal Senior Editor

(Serves 4 as main dish)

Spicy Lime Dressing

1/3 cup salsa (your favorite)

2-3 cloves garlic, minced

1 Tablespoon maple syrup

2 teaspoons Mexican-inspired No-Salt Spice Blend (see: other blog posting?????)

Zest and juice from 1 lime

Stir or shake ingredients together until well blended. Set aside.

Quinoa & Beans Pilaf

1 Tablespoon olive oil

1 cup sliced red onion

1 cup sliced mushrooms

1 bell pepper, sliced

1 cup sliced radishes

2 cups shredded cabbage (or kale)

One 15-ounce can red beans, drained and rinsed

2 cups prepared quinoa (could also use brown rice or other grain)

Add-ons

Sliced cucumber, to serve, optional

Chopped fresh cilantro or parsley, to serve, optional

Sliced avocado, to serve, optional

Sprinkle of red pepper flakes, to serve, optional

In a large pan, over medium heat, sauté red onion, mushrooms, and bell pepper in olive oil until lightly browned and soft, about 3-5 minutes. Add radishes and cabbage to the pan and sauté another 2-4 minutes, until all vegetables are slightly soft. In a large serving bowl, toss the cooked vegetables with red beans and prepared quinoa. Pour Spicy Lime Dressing over the top and stir to combine. Serve topped with your choice of cucumber, cilantro, avocado and/or red pepper flakes.

Cook’s Note: Looking for something cooler for a hot day? Try this entire recipe (except the red beans and quinoa) as a raw salad. Skip the sauté step and toss the vegetables with drained/rinsed red beans and prepared quinoa. Toss with Spicy Lime Dressing and garnish as desired.