Vegan Quinoa Salad

Okay, here's the recipe that I mentioned in my twEAT the other day.  We tried the recipe again and I love it.  Last time, we used feta cheese, but thought it might be fun to make this vegan, so no cheese.  And we don't miss it!  Give it a try and let em know what you think of it!

Ingredients:

3 cups quinoa

2 cans low sodium garbanzo beans

1 english cucumber

2 bunches green onions

1/2 cup chopped dill

1 cup slivered almonds

1 cup dried cherries

1 tsp salt

1/2 tsp pepper

1/4 cup rice wine vinegar

1/2 cup lemon juice

Directions:

Cook quinoa as directed in package and cool.  Meanwhile, dice english cucumber and green onion; place in bowl.  dump and rinse garbanzo beans; place in bowl.  Chop fresh dill and place in bowl.  Place remaining ingredients (slivered almonds, dried cherries, salt, pepper, rice wine vinegar, and lemon juice) in bowl.  Stir all ingredients in bowl; then mix into quinoa.  Serve cold.

Nutritional Information:

Serving Size: 1 Cup

Calories: 235

Fat: 6.5g (10%)

Sodium: 273mg (11.4%)

Carbs: 37g (12.3%)

Fiber: 7g (28%)

Protein: 9g (18%)

Percentages based on 2,000 Calories diet