By Dianne Bunis
A traditional salad gets a healthy twist for the new year. Protein-rich quinoa adds a nutty flavor and kale has exceptional nutrient benefits -- it's high in iron, antioxidants, Vitamins A and C, calcium, magnesium and is anti-inflammatory. Garbanzo beans are rich in fiber, provide protein, minerals and vitamins, and contain antioxidants. A light dressing of lemon and olive oil tops it off.
1 cup organic quinoa, rinse well
2 cups water
3 tablespoons fresh lemon juice
1/2 cup sweet onion, finely chopped
1/4 teaspoon sea salt
1/2 cup extra virgin Italian olive oil
Freshly ground black pepper
1/2 cup diced radish
2 cups diced fresh tomatoes
1 cup diced seedless cucumber
1/2 cup chopped fresh mint leaves
1 bunch organic red kale, stems removed and finely chopped
1 cup organic garbanzo beans, drain and rinse
Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed and grain appears translucent, for about 10-15 minutes.
Remove from heat, let stand covered for five minutes. Fluff with fork.
In a small bowl, whisk lemon juice, onion and salt, gradually add olive oil.
Season dressing with pepper, to taste.
Place quinoa in a large bowl, add radish, tomatoes, mint, kale and garbanzo beans, toss gently.
Drizzle with dressing.
Can be made one day ahead, cover and chill.