Protein Quinoa Salad:
2 cups quinoa, gluten free (keen-wah)
4 cups water
1 packed cup dried cranberiies
1/4 cup apple cider vinegar
1/4 cup fresh lemon juice
1/2 cup olive oil
1 1/2 teaspoons red pepper flakes, adjust to taste
1 tablespoon onion powder
2 large cloves garlic, peeled and minced1 cup chopped walnuts
4 large carrots, peeled and finely grated
One 15-ounce can (or 1 and 1/2 cups) of kidney beans, organic, drained and rinsed
One 15-ounce can(or 1 and 1/2 cups) of black beans,organic, drained and rinsed
salt and pepper to taste
In a medium pot, add quinoa to water and bring to a boil. Once rapidly boiling cover and cook on low for 15 minutes, remove lid and cook for another 3 to 4 minutes, until all liquid is absorbed.
Prepare the dressing by combining the vinegar, lemon juice, olive oil, red pepper flakes, onion powder, garlic in a bowl.
Combine cooked quinoa, dried cranberries, nuts, carrots and beans in a seperate bowl.
Pour dressing over quinoa mixture and stir thoroughly. Enjoy immediately or serve chilled.
This makes a large amount. You will happily have leftovers for lunch or for dinner the next evening.