From the American Institute for Cancer Research, www.aicr.org
25 minutes prep time (does not include resting time) | Serves 10
1/2 c quinoa, well rinsed
1 can (14.5 oz) vegetable broth
1 c small brown lentils, cooked
1 tomato, seeded and chopped
1/2 c fresh or frozen cut green beans, defrosted
1/2 c chopped orange bell pepper
1/2 c chopped red onion
1/4 c chopped walnuts
1 tsp dried thyme
3 Tbsp red wine vinegar
1/2 tsp salt
1/8 tsp lemon pepper
1 Tbsp canola oil
2 Tbsp lightly toasted pine nuts (optional)
1. In a medium saucepan, combine quinoa with broth. Cover and set over medium-high heat until broth boils. Reduce heat to medium and cook until grains of quinoa are pearl-like and slightly al dente, 20 to 25 minutes. Remove from heat, let covered pot sit for 10 minutes, and then uncover and fluff quinoa with a fork.
2. Place cooked quinoa in a mixing bowl. Add lentils, tomato, green beans, bell pepper, onion, walnuts, and thyme. In a small bowl, mix together vinegar and salt. Whisk in lemon pepper and oil. Pour dressing over salad and mix to combine with a fork.
3. Let salad stand at room temperature for 20 minutes before serving. Garnish with pine nuts, if using.
Per serving: 105 Calories, 5 g Protein, 11 g Carbohydrates, 2 g Fiber, 5 g Total fat (2 g mono, 2 g poly), 262 mg Sodium, Manganese, Vitamin C, Copper, Iron, Magnesium, Phosphorus, Zinc