Zesty Bell Pepper and Chrysanthemum Salad

The weather in Toronto today was absolutely beautiful. It was the perfect day for a picnic on Centre Island. I love picnics and potlucks because I can show my friends that vegan food is not boring!

Last Import - 2 of 3 (2)

I went a little crazy and used three grains today: quinoa, millet and barley. The chrysanthemum greens are from my parents’ backyard and add the perfect tang and spiciness to the sweet bell peppers.


  • 1 1/2 cup mixed grains
  • 3 assorted bell peppers, diced
  • 3 cloves garlic, minced
  • bunch of chrysanthemum greens
  • juice of one lime


  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tbsp crushed red chili
  • pinch of chili powder
  • salt to taste
  1. Cook grains to your preference.
  2. In a frying pan, heat a few tablespoons of water on high. No oil used in this recipe!
  3. Once the water starts boiling, add the bell peppers and the minced garlic. Cover with the lid for 5 minutes.
  4. Add all seasoning spices into the pan and stir well. Leave the pan uncovered until all the water has evaporated.
  5. Add the cooked bell peppers to the cooked grains with the juice of one lime. Combine well.
  6. Once the mixture has cooled a bit, add in the chrysanthemum greens.

Last Import - 1 of 3 (2)

Last Import - 3 of 3 (2)




One thought on “Zesty Bell Pepper and Chrysanthemum Salad

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