Three bean quinoa salad


This was a super-easy-I’m-short-on-time-throw-together sorta deal.

1 cup uncooked quinoa
1.5 cups water
1 can black beans (drained & rinsed)
1 can navy beans (drained & rinsed)
1 can garbanzo beans (chickpeas) (drained & rinsed)
Grape tomatoes, halved (about 1-2 cups)
Cucumber, chopped (about 1-2 cups)
Fresh herbs, chopped (cilantro, basil, and/or parsley)
Greens (baby spinach, baby sunflower greens, baby romaine, mixed greens, etc.)
1avocado, chopped (right before serving)
Vinegar (balsamic or apple cider)
Fresh squeezed lemon
Optional additional toppings:
Pumpkin seeds, hempseeds, or sunflower seeds
Nutritional yeast

Simmer the quinoa in the water for about 15 minutes or until cooked. Let cool. Prep your veggies and beans and herbs and dressing and toss together. Start with less dressing and add more if needed. When you are ready to serve, toss in the greens and avocado and add the toppings. Makes about 5 servings.

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