This is a simple, delicious and healthy salad, packed with protein (about 20% of its calories coming from protein), starch, fiber, and micronutrients while being low in fat.
- 3/4 cup dry quinoa, any color
- 1 cup garbanzo beans, canned or cooked*
- 1 cup red or black beans, canned or cooked* 1 large, diced tomato
- 3 garlic cloves, minced
- Juice from 1 lime
- 1 medium cucumber, diced
- 1 medium carrot, diced
- 1 small onion, diced
- 1/4 cup cilantro, chopped
- Bring 1.5 cups of water in a small saucepan over high heat to a boil. While waiting for this to happen, wash the quinoa in a strainer. When the water starts to boil, stir in the quinoa then turn down the heat to low. Cover and let it simmer gently until all of the liquid is absorbed, which takes about 15 minutes.
- While the quinoa is cooking, open the cans of beans. Save the liquid from the garbanzo beans (aquafaba) if you would like to use it for later. Rinse them thoroughly and set in medium size bowl.
- Dice the tomato, onion, cucumber, and carrot. Place them in the bowl with the beans. Mince the garlic, chop the cilantro and add them to the bowl.
- By now the quinoa should be done cooking. Fluff it with a fork to separate the grains and add it to your mixture.
- Cut a large lime in half and squeeze the juice into the mix, being careful not to let any seeds into the bowl.
- Mix up the salad. It can be eaten right away or it can be placed in the refrigerator for a few hours before consuming.
*If using canned beans, buy no salt or low sodium versions whenever possible.