Quinoa Bean Salad

Ingredients

• White beans

  Mature seeds, cooked, boiled, without salt

  1 ½ cup or 269g

• Carrots

  Raw

  1 cup grated or 110g

• Walnuts

  Nuts, english

  ½ cup, chopped or 59g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Garlic

  Raw

  3 cloves, minced or 9g

• Liquid aminos

  Bragg's

  1 tsp or 5g

• Currants, zante

  Dried

  1 cup or 144g

• Chili powder

  Spices

  1 tbsp or 8g

• Mushrooms

  White, raw

  ½ cup, pieces or slices or 35g

• Quinoa

  Uncooked

  2 cup or 340g

Directions

1. Cook quinoa according to package directions, about 15 minutes. Use cooked or low-sodium canned beans.
2. Grate the carrots, chop the walnuts, and dice the vegetables into bite-size pieces. Mince the garlic.
3. In a large bowl, mix together all ingredients except the quinoa.
4. Refrigerate overnight to blend flavors for best results. Serve with freshly cooked warm quinoa.

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