Quinoa Veggie Salad Supreme

Cooked Quinoa

1 Can Organic Garbanzo Beans

1 Can Organic Black Beans

1 Can Organic Fire Roasted Tomatoes (or use fresh chopped tomatoes)

Handful of Chopped Zucchini (about half of zucchini)

Handful of Chopped Cucumber (about Half of cucumber)

3-4 Dashes Turmeric

3-4 Dashes Lemon Pepper

3-4 Dashes Nutritional Yeast

Olive Oil

Pomegranate Red Wine Vinegar

Cook Quinoa (Keen-Wha) according to package directions (typically add 1 cup of Quinoa and 2 cups of water and bring to a boil, then simmer 15 minutes covered). Meanwhile, drain and rinse beans and add to a bowl. Drain canned tomatoes and add to bean mix. Add chopped zucchini, cucumbers (and or any other veggie you like). Sprinkle with Turmeric, Lemon Pepper & Nutritional Yeast. Drizzle with olive oil and Pomegranate Red Wine Vinegar (or preferred vinaigrette) and Stir/Fold Over Mixture.

If serving or eating immediately, portion out serving of veggie bean mix over Quinoa (about a Handful or 1/2 cup). Or refrigerate both individually and serve later.  May also serve quinoa and veggie bean mixture over a bed of spinach or mixed greens. Leftover quinoa can be added to other salads, smoothies or enjoyed as a breakfast cereal!