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Balsamic Quinoa Salad
- 1 cup uncooked quinoa
- 12-15 stalks of asparagus, roasted
- 1 tomato, diced
- 1/2 cup cucumber, diced
- 1 can of garbanzo beans, drained and rinsed
- 1/3 cup of good quality balsamic dressing
- 1 tablespoon of lemon juice
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- salt and pepper to taste
Cook quinoa according to package directions. Roast asparagus and cut into bite sized peices. Toss everything together in a large bowl and chill for 3-4 hours. Serve over lettuce or put it in a wrap with hummus and sunflower seeds.
