Quinoa Quick & High-Protein Salad
1 cup dry quinoa
2 cups H20
1 (15 oz.) can garbanzo beans, rinsed well
1 (15 oz.) can black olives, rinsed well
handful of baby carrots, chopped
sunflower seeds (or any seed of choice)
favorite dressing (I use Goddess by Annie's Naturals)
garlic to taste (used 3 cloves, chopped)
black pepper to taste
Combine quinoa with water in pot, bring to boil. Cover and simmer.
Throw baby carrots and garlic into pot.
While cooking, slice olives. When done cooking, most of the water will be absorbed.
Add beans, seeds and dressing. Finish with pepper.
Flavor will enhance after chilling in fridge so enjoy the leftovers!
This dish is very nutritious and provides high energy. I enjoyed mine with a side of medium salsa.