21 Aug Spring Quinoa Salad
½ cup of uncooked tri-colored quinoa
½ cup of uncooked regular quinoa
2 cups of no sodium vegetable broth
Juice of 1 lime
6 green onions thinly sliced
1 purple (or regular) carrot diced
1 jalepeno – diced
½ cup basil – sliced into ribbons
12 ounces of No-sodium black beans (canned or from scratch), drained and rinsed
1. Rinse the quinoa over a fine mesh strainer, using your hands to press the grains into the strainer to make sure they are clean.
2. Combine the quinoa and broth in a sauce pan and bring to a boil. Cover and simmer for 15-20 minutes until the water is absorbed. Remove from heat and let sit for 5-10 minutes. Cool quinoa to room temperature.
3. Combine all remaining ingredients with a pinch of salt and serve.