Black and White salad
Food is art—- the craft of creation using ingredients as media and a plate as your canvas. That’s probably why I love to cook. It’s a sculpture you can eat! How fantastic!
Well for today’s palate, I decided to go a more gray scale type of monochromic coloring. I wanted a black and white dish. I took what accessible ingredients I had and though it’s not completely unsaturated, I think I did a pretty good job.
- 1 can of organic black beans
- 1 can of organic garbanzo beans
- 1 cup of organic tri color quinoa
- 1 organic purple carrot
- 1 organic white carrot
- Organic baby tomatoes (if you so desire)
- (You could add some chopped organic onion)
- Organic goat cheese or vegan cheese
- Pink Himalayan salt
- Organic olive oil
- Organic chicken (optional)
In a medium pot, heat 2 cups of water. When boiling, add the quinoa and reduce to simmer and cover for about 15 minutes. When the grains have opened up, take off the heat and drain the left over water.
For meat, you can have any type you want but a white organic fish or white chicken meat would be great with the color scheme! Go ahead and cook that with olive oil and rosemary.
In a small pot, heat up the black beans on medium for about 5 minutes. You can have the garbanzo beans raw.
Wash and cut the carrots into little pieces, and add all the ingredients into a large bowl.
Dress it up with olive oil, sea salt, and cheese, and you're ready for a work of art!