by Vincent Alvarez
Including salads in our meal plan is a great way to ensure we’re getting plenty of vegetables and leafy greens. Any salad can be turned into a complete balanced meal that has adequate lean protien, carbohydrates and healthy fats. Try this “Quinoa Salad with Garbanzo Beans” for lunch or dinner and experiment with different vegetables, grains, and lean protein. Enjoy.
Ingredients
1/2 bunch red leaf lettuce chopped
2 leaves of swiss chard chopped
1 bunch baby bok choy chopped
1 red bell pepper sliced
1 yellow squash chopped
2-3 stalks green onions chopped
1 cup garbanzo beans
1/4 cup raw pumpkin seeds
1 cup cooked quinoa
2-3 tablespoon olive oil
1/2-1 tablespoon apple cider vinegar
juice from 2 lemon wedges
1-2 teaspoons light soy sauce (Bragg’s Liquid Aminos)
Directions
In a salad bowl mix vegetables, garbanzo beans, pumkin seeds, and quinoa. Using a seperate small bowl mix apple cider vinegar, lemon, olive oil and soy sauce together. Experiment with the amounts to suit your taste.