Quinoa with kale and Black Beans

Ingredients:

1 cup uncooked quinoa
1 can no-sodium black beans
1 bunch curly dinosaur kale, de-stemmed and chopped
2 large carrots, shredded
1 tablespoon olive oil
1 lemon
2 tablespoons braggs liquid amino acids or low sodium soy sauce
salt & pepper to taste

• Place 1 cup quinoa, 2 cups water in rice cooking and cook accordingly
• Allow quinoa to slightly cool by placing cooked quinoa in large bowl
• Shred carrots in food processor or with hand grater
• Wash and dry kale. Remove kale from stem and chop to small pieces
• Rinse and drain black beans
• Combine quinoa, carrots, kale, black beans in large bowl
• In separate bowl, whisk olive oil, juice of 1 lemon, braggs (or soy sauce) and salt and pepper.
• Add dressing mixture to quinoa mixture
• Toss to coat

Yields about 8 cups

Nutrition Facts per cup:

Calories: 200 

Fat: 4 g.

Saturated Fat: 0 g.

Carbohydrates: 32 g.

Fiber: 7 g.

Sodium: 33 mg.

Cholesterol: 0 mg.

Protein: 9 g.

Found in most health food stores