This fresh salad goes perfectly as a side or a snack.  We love these salads as a snack. 

QUINOA RECIPE
½ cup uncooked quinoa 
½ tsp turmeric 
⅛ tsp ground black pepper 
1 cup veggie broth or filtered water

Combine all these ingredients in a small saucepan.

Cover, bring to a boil.  Stir, reduce to a very low simmer, cover and cook for 15 minutes.

While the quinoa is cooking let’s prepare the rest of the ingredients.

BEAN SALAD
1 15oz can no-salt-added kidney beans 
1 15oz can no-salt Cannellini beans 
½ to 1 cup celery leaves 
2 Tbsp apple cider vinegar 
2 Tbsp Lemon Juice (1 lemon) 
1 minced red bell pepper 
4 crushed garlic cloves (1 Tbsp) 
1 medium onion chopped small
½ tsp oregano (1 Tbsp fresh) 
½ tsp thyme (1 Tbsp fresh) 
½ tsp balsamic vinegar

Drain and rinse the beans.

Add all the ingredients to a medium bowl and mix well.

You will want the quinoa to cool before mixing it in this salad.

Cover and refrigerate.

It will delicious right now but after a few hours or even overnight the flavors will meld and be extremely yummy.

Makes about 8 small side portions