Rainbow Quinoa Salad (SF, DF, GF, Vegan)

 I LOVE THIS RECIPE. It's simple, fresh, and chock full of whole ingredients: from veggies to proteins, and very a very good dose of healthy fat. It's so nourishing, plus it's gorgeous and every time I make it, I get loads compliments. Give this one a try, and you'll be a winner with any crowd. 

Ingredients

• 1 Cup uncooked Quinoa (I prefer white quinoa in this dish, but any style will do)
• 2 Cups water
• 1 Can (15 oz) Garbanzo Beans
• 1 Cucumber
• 1 Bell Pepper (any color but green)
• 1 Small Red Onion
• 1 Cup Finely Chopped Parsley
• 1/4 Cup Extra Virgin Olive Oil
• 1/4 Cup Lemon Juice
• 1 Tablespoon Apple Cider Vinegar (may substitute with Red Wine Vinegar, if you prefer)
• 4 Cloves Garlic, Minced
• Salt and Pepper

Directions

• Cook the quinoa according to the packaging/type of quinoa you are using.
• Chop and Dice all vegetables, drain and rinse garbanzo beans, place these ingredients in a large mixing bowl
• In a small bowl, combine olive oil, lemon juice, vinegar, garlic and salt, whisk well.
• Once Quinoa is cool, pour in mixing bowl with the vegetables and beans. 
• Pour dressing over the mixture and toss well.

Wishing you good great health,

Lauren