Tiffany’s Quinoa Three Bean Salad with Toasted Almonds

from lululemon

Ingredients :
1 cup dry quinoa
2 cups water
1 tsp salt
½ cup toasted almonds, chopped
1 14oz can garbanzo beans (aka chickpeas)
1 ½ cups chopped yellow and orange peppers
¾ cup edamame beans, shelled and thawed
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
2 green onions, sliced
¼ cup red onion, diced
2 cloves garlic, finely chopped
dash of ground black pepper to taste
 ½ tbsp balsamic vinegar
3 tbsp tamari or Braggs
8 tbsp olive oil
5 tbsp lemon juice

Directions:
In a medium pot, combine the quinoa, water and salt and bring to a boil. Reduce to a simmer, cover and cook for 15 min on low heat.
In a small frying pan, dry toast the almonds on med-low heat for about 5 min until they start to lightly brown. Remove from heat and set aside to cool. Coarsely chop the almonds when they have cooled.
In a large bowl, combine the garbanzo beans, edamame, peppers, herbs, onions, garlic and pepper. Add the balsamic, tamari, oil and lemon juice, mix well. Fold in cooled quinoa and roasted almonds. Serve over a bed of spinach. Enjoy!