Ingredients:
2-3 cups of uncooked quinoa. Cook according to package direction.
2 tbsp walnut and pecan chopped and roasted
1/4 of each bell red, yellow, orange bell pepper
1 bunch green onion
1 tomato
1 handful of spinach
1 handful of kale
2 tbsp dried cranberries
1 garlic
lemon juice
olive oil
salt
pepper
Direction:
While quinoa cooks wash all vegetables. Chop spinach and kale into bite size. When quinoa is done add the greens to the warm quinoa. Let it stand while you prepare the rest of the veggies.
Cut up green onions, peppers and tomato into tiny pieces.
Add to quinoa with the roasted nuts and cranberry.
Make a dressing with 4 tbsp of lemon juice, 1 tbsp of olive oil, minced garlic, salt and pepper.
Mix it all together and refrigerate. Serve cold.
Enjoy!
