Summer Sweet Pepper Quinoa Salad

Gluten Free, Vegan

Happily Serves 2

ALL ORGANIC INGREDIENTS 

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Cup Chick Peas

1/2 Cup Quinoa + (1 Cup Bone/veggie Broth to cook Quinoa)

1 Green Onion

1 Garlic Clove

1 handful Cilantro 

2 TBSP Avocado Oil

2 TBSP Lemon Juice

1-2 tsp Sea Salt

Rinse Quinoa. Cook according to Package.   I use 1:1 ratio and cook about 10 minutes so it’s not “mushy” and still has a crunchy texture.

Rinse beans if you are using canned.

Cut garlic, let sit 5-10 minutes 

Wash, cut onion, cilantro, and bell peppers.

Toss all ingredients together, eat chilled.