Servings: 4

Each serving includes 1 carb and 1 protein.

Ingredients:

• 3/4 cup Quinoa (best soaked, rinsed, and drained)
• 1 1/2 cups boiling water
• 4 tbsp olive oil
• 1/2 cup fresh lemon juice
• Salt to taste
• Black pepper to taste
• 1 cup chopped green onions
• 15 ounces chickpeas, drained
• 1 cup chopped fresh parsley
• 1 cup grated carrots

Directions:

1. Cook quinoa with boiling water and a pinch of salt for about 10 minutes.
2. In a small bowl, combine oil, lemon juice, salt, and pepper. Pour over quinoa and mix well with a fork.
3. In a serving bowl layer vegetables and chickpeas on top of the quinoa in this order: green onions, chickpeas, parsley, and carrots on top. Cover and refrigerate. Toss salad just before serving.