Ingredients

• 1½ cup quinoa


• 1 tsp. salt


• cup olive oil


• cup red wine vinegar


• 2 cloves garlic, chopped


• salt and pepper to taste


• ½ cup cooked or canned chickpeas (garbanzo beans)


• ½ cup cooked or canned kidney beans


• ½ red or orange bell pepper, diced


• ¼ cup grated carrot


• ¼ cup chopped onion


• 1 large, ripe tomato, chopped


• ¼ cup sliced, toasted almonds


• 1 head romaine lettuce, chopped


• chopped cilantro and lime wedges for garnish

Directions

Bring 2¼ cups of cold water to a boil. Place quinoa in a fine mesh strainer and rinse thoroughly with water. Place quinoa and salt into boiling water. Bring back to a boil.

Cover and reduce heat to a simmer for about 15 minutes. Turn off the heat and let sit covered for about five minutes. Drain quinoa and set aside to cool. Whisk together olive oil, red wine vinegar and garlic. Toss cooled quinoa with beans, pepper, onion, carrots, tomatoes and almonds. Add the dressing mixture and salt and pepper to taste.

Nutrition Facts

Serving Size = ½ cup
Calories 170
Fiber 3.2 g
Protein 5 g
Total fat 7.5 g
Saturated fat 1 g
Trans fat 0 g