Vine tomatoes: 2 medium, coarsely chopped
Tri-color quinoa: 1 cup, rinsed and cooked (Simple Truth Organic Ancient Grains recommended)
Sea salt: to taste
Crushed black pepper: to taste
Apple cider vinaigrette: optional
Olive oil: optional
Roasted spicy garbanzo beans: optional (Jabsons roasted chickpeas recommended)
Instructions
Preparing the Beans and Quinoa
Cook Quinoa: Rinse 1 cup of tri-color quinoa under cold water. Cook according to package instructions. Once cooked, set aside to cool.
Rinse Beans: If using canned beans, rinse 1 cup each of black beans, pinto beans, and red kidney beans under cold water. Drain well and set aside.
Preparing the Vegetables
Chop Vegetables: Chop or shred 2 carrots, chop 1 large cucumber, half of a green bell pepper, half of a red bell pepper, 1 small red onion, 4 large kale leaves (stems removed), and 2 medium vine tomatoes.
Combining Ingredients
Mix Beans and Vegetables: In a large bowl, combine the black beans, pinto beans, red kidney beans, chopped carrots, cucumber, bell peppers, red onion, kale, and tomatoes.
Add Quinoa: Add the cooled tri-color quinoa to the bowl and mix well.
Seasoning and Dressing
Season: Add sea salt and crushed black pepper to taste.
Optional Dressing: Drizzle with apple cider vinaigrette or olive oil if desired. Mix well to ensure all ingredients are evenly coated.
Serving
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