15 mins

Crunchy quinoa and red bean salad with pumpkin seeds

Lunch

Four servings

Nutrition info

• 2 lemons
• 2 tbsp apple cider vinegar
• ⅓ cup olive oil
• ¾ tsp red pepper flakes
• 2 tsp minced garlic
• 4 green onions
• 1 cup shredded carrot
• ¼ cup pumpkin seeds
• 2 cups kidney beans
• 2 cups pre-cooked quinoa

Directions

• Step 1

  To prepare dressing, whisk together 4 tbsp lemon juice, apple cider vinegar, olive oil, red pepper flakes, garlic and salt and pepper to taste.

  In this recipe

  • 2 lemons
  • 2 tbsp apple cider vinegar
  • ⅓ cup olive oil
  • ¾ tsp red pepper flakes
  • 2 tsp minced garlic
• Step 2

  Trim and coarsely chop green onion. Add to a salad bowl along with carrot and pumpkin seeds.

  In this recipe

  • 4 green onions
  • 1 cup shredded carrot
  • ¼ cup pumpkin seeds
• Step 3

  Drain kidney beans. Add to the bowl, along with pre-cooked quinoa. Add dressing and toss to coat.

  In this recipe

  • 2 cups kidney beans
  • 2 cups pre-cooked quinoa