Ingredients
| 1 1/3 | cups water |
| 2/3 | cup quinoa, rinsed if not prewashed |
| 1 | lemon |
| 2 | tablespoons olive oil |
| 1/2 | teaspoon salt |
| 1 | pinch pepper |
| 2 | cups romaine or greens of choice, chopped |
| 1 | 15-ounce can garbanzo beans or chickpeas, rinsed and drained |
| 2 | 15-ounce cans mandarin orange slices, drained |
| 3 | mini-cucumbers, washed and sliced |
| 1 | cup pecan pieces, toasted |
Instructions
In a medium saucepan, bring water to a boil. Add quinoa and reduce heat. Cover and simmer 12-15 minutes or until liquid is absorbed. Fluff with fork and set aside to cool. Quinoa can be made a day ahead and refrigerated. In a small bowl, finely grate zest from a lemon, then cut and squeeze juice into the zest (can substitute with an orange). Whisk in oil, salt and pepper. In a large bowl, combine greens, beans, oranges, cucumbers and quinoa. Just before serving, add nuts and lemon dressing, toss to coat. Serves 4-6
