Rainbow Quinoa Salad

Ingredients:

• 3 cups prepared quinoa (1 cup dry)
• 24 grape tomatoes, quartered
• 1 yellow bell pepper, diced
• ½ red onion, diced
• 2 carrots, thinly sliced
• 3 cups spinach, chopped into thin ribbons
• 2 cups fresh basil, chopped into thin ribbons
• 1 can cannellini beans, drained and rinsed
• 4 cloves fresh garlic, minced
• 4 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• zest and juice of one small lemon
• Salt and pepper to taste

 

Instructions:

1. In a large bowl, mix cooked quinoa, tomatoes, bell pepper, onion, carrots, cabbage, spinach, basil, and beans.
2. In food processor, add garlic, balsamic vinegar, olive oil, lemon, salt and pepper and pulse until ingredients are combined to make dressing.
3. Immediately before serving, add dressing to salad and toss until well mixed.