Blueberries, green peppers, carrots, and quinoa come together to capture the freshness of summer in this easy freezer recipe for Simple Summer Porch Salad.
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Ingredients
- 2 cups rinse, drain, and cook Quinoa, Red
- 1 cup drain Garbanzo Beans (Chick Peas), Canned
- 3/4 cups Blueberries
- 1/2 cups dice Onion, Red
- 1/2 cups grate Carrot
- 1/2 cups dice Bell Pepper, Green
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey
- 1/2 tablespoons Olive Oil
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1.25 cups
- 270 Calories
- 5g Total Fat
- 0g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 271mg Sodium
- 47g Total Carb
- 9g Fiber
- 13g Total Sugars (Includes 4g Added Sugars)
- 9g Protein
- 5 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine red quinoa, chickpeas, blueberries, red onion, carrots, and green peppers.
- In a small bowl whisk together dijon mustard, honey, and olive oil.
- Pour over salad, mixing to combine.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine red quinoa, chickpeas, blueberries, red onion, carrots, and green peppers.
- In a small bowl whisk together dijon mustard, honey, and olive oil.
- Divide salad among indicated number of gallon freezer bags.
- Divide salad dressing among indicated number of quart freezer bags.
- Place a dressing bag inside each salad bag, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Combine salad and salad dressing.
- Serve cold.