Quinoa Salad
Serves 4 -8
1 C dry Quinoa COOKED
1 CAN RINSED AND DRAINED LOW-SODIUM chickpeas
2-3 large carrots, shaved and chopped
3-4 mini cuccumbers, diced
2-3 mini red, yellow or orange peppers chopped
1/4 Cup Pumpkin seeds
1/4 cup walnuts
OLIVE OIL
Goats cheese
2-3 T APPLE CIDER VINEGAR
SALT & PEPPER
Toss chickpeas in olive oil, salt and pepper and spread on parchment baking sheet in 400 degree oven for about 10 minutes. Set aside
Spread pumpkin seed on parchment lined baking sheet in 400 degree oven for about 5 minuts. Set aside.
Chop Lacinato kale into very small pieces and massage with olive oil.
Cook quinoa to directions on package and set aside.
Place cooled-down quinoa in large bowl. Add all the chopped veggies, toasted chickpeas walnuts and pumpkin seeds, crumble goat’s milk cheese,
Sprinkle nutritional yeast
Dressing: Olive oil, Apple cider vinegar, balsamic glaze, salt and pepper