Gluten Free Quinoa Caribbean Salad

September 20, 2013

1/2 cup quinoa
Sea salt
2 large ripe red pears, cut into chunks
1 large mango, cut into chunks
1 can garbanzo beans
2 tablespoons olive oil
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
A handful of pecans, toasted

Rinse quinoa. Place in large sauce pan with 1 cup water. Cover and cook on a low until all the water is gone and the quinoa is tender. Cool in fridge. Cut pear and mango and place in bowl. Add washed garbanzo beans. Add cooled quinoa. Sprinkle oil, maple syrup and apple cider vinegar over the salad and mix. Just before serving, add the toasted pecans.

Nutritions

Calories
254

Sodium
38mg
1% DV

Fat
5g
8% DV

Protein
9g
19% DV

Carbs
42g
14% DV

Fiber
8g
35% DV