Ingredients:

| 2 Cups Quinoa (use about 1 1/2 cooked cups for salad)

| 1 Cup Diced Red Bell Pepper

| 1 1/2 Cups Finely Chopped Kale

| 2 Large Carrots Shredded (about 2 cups)

| 1 Cup Cherry Tomatoes Sliced Lengthwise

| 1/2 Cup Coarsely Chopped Almonds (Roasted not Salted)

| 1 1/2 Cups Chopped Purple Cabbage

| 1 Cup Chopped Cilantro

| 6 Oz Feta Cheese

| 1 15 Oz Can Garbanzo Beans

| 1 15 Oz Black Beans

| Avocado (1/2 Avocado per Serving)

| 2 Tbsp Lime Juice (1-2 Limes)

| 1 Tsp Salt

| 1 Tsp Pepper

| 1 Tsp Coriander

| 1 Tsp Red Pepper Flakes

| 1 Tbsp Apple Cider Vinegar

| 2 Cups Chicken or Vegetable Stock

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Method:

1. In a medium sized pot add 2 cups of quinoa, 2 cups of water and 2 cups of chicken or vegetable stock. and bring to a boil. Once boiling, reduce to low heat and cover. Quinoa is cooked once fluffy and tender. If still prepping, set aside with burner off. This will make more than you'll use for the recipe so you can save and use remaining quinoa for something else.

2. While the quinoa is cooking start chopping/shredding your veggies! Rinse and drain the beans.

3. Once everything is chopped add 1 1/2 cups of the cooked quinoa into a large bowl. Add the chopped veggies - bell pepper, kale, carrots, tomatoes, cabbage, cilantro and almonds. Add beans, feta cheese, lime juice, apple cider vinegar and spices. 

4. Season to taste! Want more spice or citrus flavor? Add more to your taste preference! 

5. Mix everything together and serve with sliced avocado on top. This is great for meal prepping and eating throughout the week. Enjoy!

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