Quinoa Bean Salad

Ingredients

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

• 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

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• 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. Rinse the quinoa under cool water, then cook according to package directions until tender, about 15 minutes; fluff and keep warm.
2. While the quinoa cooks, grate the carrots, chop the walnuts, and dice the tomatoes, onion, and bell peppers. Mince the garlic; slice or chop the mushrooms.
3. In a large bowl, combine the white beans, prepared vegetables, walnuts, currants, chili powder, and soy sauce; toss until evenly mixed.
4. Cover and refrigerate the bean–vegetable mixture overnight to let the flavors meld.
5. Serve the chilled salad over the freshly cooked warm quinoa. Adjust seasoning to taste before serving.