Quinoa chickpea green bean salad


Yum lunch!!

1 cup quinoa
Green beans, blanched
1 can chickpeas
Local, fresh, seasonal, veggies/fruit of your liking, I used:
1 can artichoke
Heirloom tomatoes
Orange pepper

Dressing of your choice (I made a simple vinaigrette with vegan mayo, mustard, lemon juice, apple cider vinegar, salt & pepper; you could also do olive oil, lemon juice, salt & pepper–something simple, play around and see what tastes good!)

Served over: spinach (or greens of your choice)

Top with:
Pumpkin seeds

Cook the quinoa (1 c quinoa, 2 cups water, simmer until water is absorbed, 15-20 min)
Wash green beans, slice off ends and cut into bite size pieces & blanch (google it–basically you boil them for 1 min then plunge into ice water. Do NOT overcook!!!)
Chop all veggies into bite-size pieces.
Throw it all together with the dressing and then add seeds & avocado just before serving. If you are feeling jazzy throw on some fresh herbs or hot sauce. Whatever floats your lunch boat 🙂

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