Protein Power Rainbow Quinoa Salad

Source: Oh She Glows Every Day

SALAD:
1 cup uncooked quinoa
1 1/2 cups water
1 can (14 oz) garbanzo beans, drained & rinsed
3 cups chopped kale
3 medium carrots, diced
1/2 cup chopped green onion
1/2 cup chopped parsley

1/4 cup sun-dried tomatoes, finely chopped (or I prefer 1/2 cup chopped red pepper)

VINAIGRETTE:
1/4 cup red wine vinegar
2 tsp Dijon mustard
1 large clove garlic, minced
1/4 cup olive oil
1 tsp pure maple syrup
2 tsp lemon zest

TOPPINGS:
salt & pepper to taste
6 TB toasted pepitas (pumpkin seeds)
1 TB hemp hearts

1. Combine quinoa & water in pot. Bring to boil, reduce heat, cover & simmer 12-15 minutes. Let cool.
2. Meanwhile make the vinaigrette. In a small bowl whisk together vinegar, mustard & garlic. Slowly whisk in oil, then stir in syrup & lemon zest.
3. Place cooled quinoa in large bowl. Add remaining salad ingredients & vinaigrette, and toss together to combine. Season with salt & pepper; serve with toppings.

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