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

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  2 tomato or 124g

• Onions

  Sweet, raw

  1 onion or 331g

• 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

  Brown, italian, or crimini, raw

  ½ cup sliced or 36g

• 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 carrots, chop nuts, and dice veggies into bite-size pieces. Mince garlic.
3. Mix together all ingredients, except quinoa, in a large bowl.
4. Refrigerate overnight to blend flavors for best results. Serve with fresh cooked warm quinoa. Enjoy!
5. Inspired by: Dr. Fuhrman 3 Step Recipes