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Quinoa Salad with Cannellini Beans and Tomatoes Ingredients: 3 cups cooked quinoa 1/2 cup lemon vinaigrette (see lemon vinaigrette recipe) 1 (15 oz.) can cannellini beans, rinsed and drained 3 medium tomatoes, diced Instructions: In a large bowl combine the quinoa and the Lemon Vinaigrette and toss to mix. Add the beans and tomatoes and toss to combine well. Serve immediately or store in the refrigerator in an airtight container for up to 2 days. Brown Rice and Black Bean Salad with Spinach Ingredients: 1 cup brown rice 1 (15 oz.) can black beans, rinsed and drained 1 medium cucumber, peeled, halved lengthwise, and cut into slices 2 cups fresh spinach leaves, gently packed 1 pint cherry tomatoes, halved 1/2 cup Lemon Vinaigrette (previous page) Instructions: To cook the rice, combine it with 2 cups of cold water in a medium lidded saucepan and bring to a boil. Reduce the heat to low, cover and simmer for 35 to 40 minutes, until the liquid has been absorbed and the rice is tender. Transfer the rice to a large bowl and let cool. Add the beans cucumber, spinach, tomatoes, and Lemon Vinaigrette. Toss to combine well. Anonymous Contribution

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