| 11 | 30 | 262 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 5 |
| 1 cup | Quinoa, uncooked |
| 1 1/2 cup chopped | Yellow bell pepper (1 large) |
| 1 cup grated | Carrots (julienned & peeled) |
| 1 1/2 cup chopped | Zucchini (1 medium) |
| 1 cup | Kale ((or baby spinach) finely chopped) |
| 1 can(s) (15oz) | Pinto beans, canned (drained and rinsed) |
| 1 pinch | Sea salt, fine (or to taste) |
| 1 dash | Garlic powder (or to taste) |
| 1 clove(s) | Garlic |
| 1 dash | Black pepper (to taste) |
| 1 tbsp | Flaxseeds |
1. For the quinoa salad: In a medium pot, add the quinoa along with 1 1/2 cups of water. Increase heat to high, and bring to a low boil. Immediately reduce the heat to low-medium, and cover with a tight-fitting lid. cook, uncovered, for 12 to 15 minutes, until all of the water is absorbed. Remove from heat, stir, and cover with the lid again. Let "steam" for a few more minutes and then remove the lid to cool.
2. Meanwhile, prepare the veggies. Roughly chop the julienned carrot and zucchini into 1-to2pinch pieces. Place into a large bowl along with the bell pepper, kale (or spinach), seeds and beans.
4. Add a pinch of salt into the cooked quinoa until evenly distributed. Add the quinoa into the large bowl with the other ingredients. Toss to combine. Taste, and season with more salt, as well as a generous amount of pepper and garlic powder, adding a little bit at a time.
5. Spoon the salad into bowls, and top with approved dressing if desired. Leftovers will keep in an airtight container in the fridge for a few days.
This recipe is from Oh She Glows
| Grain | 1.7 |
| Meat Alternative | 0.6 |
| Vegetables | 2.4 |
