Bean and Quinoa Salad

 This recipe is inspired by the yummy bean and grain salads at Whole Foods' salad bar.  I made it last night for dinner and we ate it with organic blue corn tortilla chips.   It might win healthiest meal on this blog - and it was super duper easy peasy and DELISH! Because it's balanced with lots of protein, veggies and grains, it's a complete meal.  It would also make an awesome side dish at a picnic! This salad is packed with nutrients including zinc, iron, and vitamin C.  And to add to the excitement, brazil nuts are a complete protein!  Woo hoo!!!

Serves 2 as a meal, serves 4 as a side dish

1 can unsalted chickpeas
1 can unsalted kidney beans
1 cucumber, quartered and chopped (peeled if not organic)
1 tomato, chopped
juice of 1 lime
3 Tbsp chopped fresh cilantro
1 1⁄2 cups cooked quinoa, cooled (cook quinoa while you chop your veggies!)
1⁄4 cup pumpkin seeds
1⁄8 cup sesame seeds
5-6 brazil nuts, finely chopped
2 Tbsp olive oil
1 Tbsp plum vinegar (or red wine vinegar)
1 tsp garlic powder
1⁄4 tsp cumin
salt and pepper to taste

Mix in a large bowl and serve!  Any type of beans or seeds would be great in this - feel free to play around with it :)

To cook quinoa: 
1 cup quinoa
2 cups water


Rinse quinoa in a fine strainer.  Place in pot and cook without water on medium heat until quinoa is slightly browned.  Add water, bring to a boil, reduce heat to low, cover and simmer for 15-20 minutes or until soft.  To cool right away, rinse the cooked quinoa in cold water in a strainer.