Cook quinoa as directed on package. Meanwhile, in medium bowl, mix all remaining salad ingredients. In small bowl, beat all dressing ingredients with wire whisk until well blended. Stir cooked quinoa into bean mixture. Pour dressing over salad; toss to coat. Serve slightly warm, or refrigerate for 1 hour to chill.
Serving Suggestions: Serve this salad on a bed of baby lettuce. It is a good side salad for chicken, pork or lamb.
Serve larger portions for a light lunch entrée salad.
Tip: Make this salad ahead of time. The flavors blend as it stands. Refrigerate for up to 2 days.
Serving Size: about 6oz each
Nutritional Information Per Serving:
Calories 190, Total Fat 4.5g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 250mg, Carb 28g, Fiber 6g, Total Sugar 5g, Added Sugar 2g, Protein 7g, Vitamin D 0%, Calcium 4%, Iron 15%, Potassium 8%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.