Rainbow Salad

1 cup rainbow quinoa
chopped red onion
chopped red bell pepper
chopped cucumber
chopped tomato
chopped parsley
chopped spinach (optional)
1/4 cup canned or raw chickpea
1/4 cup canned or raw black beans

lemon juice
balsamic vinegar
olive oil (optional)
salt and pepper to taste

If using raw beans, soak them in water for 8-10 hours. Pressure cook them and set aside. Rinse the quinoa and cook in 2 cups water following the directions on the package. Fluff the cooked quinoa.  In a bowl mix all ingredients. Makes 3-4 servings.


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