Quinoa Bean Salad

Ingredients

• White beans

  Mature seeds, cooked, boiled, without salt

  ½ cup or 90g

• Carrots

  Raw

  ⅓ cup grated or 37g

• Walnuts

  Nuts, english

  ³⁄₁₆ cup, chopped or 20g

• Tomatoes

  Red, ripe, raw, year round average

  ⅔ medium whole or 82g

• Onions

  Raw

  ⅓ medium or 37g

• Red bell pepper

  Sweet, raw

  ⅓ medium or 40g

• Green bell pepper

  Sweet, green, raw

  ³⁄₁₆ medium or 20g

• Garlic

  Raw

  1 cloves, minced or 3g

• Soy sauce

  Made from soy (tamari)

  ⅓ tsp or 2g

• Currants, zante

  Dried

  ⅓ cup or 48g

• Chili powder

  Spices

  ⅓ tbsp or 3g

• Mushrooms

  White, raw

  ³⁄₁₆ cup, pieces or slices or 12g

• Quinoa

  Uncooked

  ⅔ cup or 113g

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.