Quinoa Cannellini Salad

INGREDIENTS

½   cup Quinoa

¾   cup water

1    pinch salt

1    red bell pepper  

1    yellow bell pepper

½   cup chopped celery and leaves

6    green onions, sliced

1    can (15 ounces) Cannellini beans, rinsed, drained

2    tablespoons lemon juice

  

METHOD

In a small sauce pan, combine the Quinoa, water and salt, Covered, bring to a boil, reduce the heat to a simmer and cook for 10 minutes. All the water should be absorbed. Remove from the heat and set aside.

Cut the bell peppers into ½ inch pieces, removing all seeds and the inner white membranes. Place into a large salad bowl. Add the chopped celery, green onions and the beans. Add the lemon juice and toss to mix. When the Quinoa has cooled, mix it into the salad. Chill in the refrigerator until ready to serve.