13/4cuplow-sodium chicken or vegetable brothmake sure to check for gluten-free label if celiac, and use vegetable broth if you need this dish to be vegan or vegetarian
1can Eden Organic navy beansdrained and rinsed well
1/2english cucumberdiced
1cupgrape tomatoeshalved
4green onionsdiced
1/4cupred cabbagediced
1/2orange bell pepperdiced
1/4cupflat-leaf parsleyfinely chopped
Juice of 1 lemon
3Tbsp.olive oil
1/2tsp.sea salt
1/2tsp.black pepper
Instructions
In a medium saucepan, heat broth until boiling. Add quinoa (be sure to rinse quinoa as directed on package), stir, place lid on pot and turn heat to low. Cook for 15 minutes, until all liquid is absorbed. Remove from heat and fluff with fork.
In a large bowl, combine remaining ingredients. Add quinoa and mix.
Serve immediately or refrigerate to serve as a cold salad.