Nutrition Heals

Quinoa Bean Salad

Ingredients
● ~3-4 cup cooked quinoa
● 1 teaspoon garlic powder
● ~2 cups cooked or 1 can (15 oz.) chickpeas (garbanzo beans or any beans of choice),
drained and rinsed
● 1 1/2 cups cucumber, quartered and thinly sliced
● 1 red or yellow bell pepper (about 1 cup), diced
● 1 cup grape tomatoes, sliced in half
● 3/4 cup carrots, diced small
● 1/2 cup scallions, thinly sliced
● ½ jar pepperoncini
● ½ jar black olives rinsed
● 2 – 3 juicy lemons (about 1/4 – 1/3 cup), juice of
● red pepper flakes, optional
● mineral salt & fresh cracked pepper, to taste

Instructions:
● Rinse quinoa In a fine mesh sieve rinse quinoa under cool running water.
● 1 cup quinoa
● 1 1/2 cups water (or low sodium vegetable broth)
● Select the “MANUAL” button and cook for 1 minute on high pressure. It will take about 5
minutes for the pressure to build, then the countdown timer will start.
● Allow the pressure to release naturally for 10 minutes and then release any remaining
pressure.

Prep veggies: While the quinoa is cooking, prep the veggies.
● Assemble salad: Once quinoa is ready, add the chickpeas, carrots, cucumber,
scallions, bell pepper, tomatoes, lemon juice and spices, mix well. Season to taste
with salt and pepper.
● Serve warm, at room temperature, or chilled. Add extra lemon juice according to taste
preference.

Stove top Instructions:
● Place raw quinoa in a fine-mesh strainer and rinse under cold water. Drain.
● Place rinsed and drained quinoa, water (or low sodium veggie broth) into a pot with a tight-fitting lid. Stir it and put the lid on.
● Turn the heat to medium-high and bring it to a boil. It should take about 3-4 minutes for it to come to a boil.
● As soon as it comes to a boil, turn the heat down to low and let it simmer for 15 minutes or until all of the liquid is absorbed.
● Turn the heat off and let it rest for 10 minutes (covered). Fluff it with a fork and combine with the other salad ingredients.