| 10 | 5 | 553 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 1 |
| 1/2 cup | Quinoa, uncooked |
| 3/4 cup | Water |
| 1 cup | Arugula (or kale or spinach) |
| 1 medium | Carrots (or use rainbow carrots, spiralized) |
| 1/2 cup chopped | Red bell pepper |
| 1/4 cup | Navy beans, canned (drained, rinsed, or beans of choice) |
| 1 stalk(s) | Green onion (chopped) |
| 1 tbsp | Olive Oil, Extra Virgin (for dressing, as needed) |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
1. Cook Quinoa in InstaPot or rice cooker. If you are cooking in an InstaPot, its best to use cooking spray or oil to coat the pan before adding water and quinoa.
2. Place quinoa, carrots, red bell pepper, beans and scallion in a bowl.
2. Toss with salad dressing and Enjoy!
Quinoa
is a complete protein and very high in fiber making it great for digestive health!
Carrots
contain beta carotene which gets converted to vitamin A in the body and is great for vision health and skin health
Bell Peppers
are a great source of vitamin C which is an important antioxidant for healthy immunity!
| Grain | 4.2 |
| Meat Alternative | 0.3 |
| Vegetables | 3.6 |
