Lentils & Quinoa Salad

From the American Institute for Cancer Research, 25 minutes prep time (does not include resting time) | Serves 10 1/2 c quinoa, well rinsed 1 can (14.5 oz) vegetable broth 1 c small brown lentils, cooked 1 tomato, seeded and chopped 1/2 c fresh or frozen cut green beans, defrosted 1/2 c chopped orange bell pepper 1/2 c chopped red onion 1/4 c chopped walnuts 1 tsp dried thyme 3 Tbsp red wine vinegar 1/2 tsp salt 1/8 tsp lemon pepper 1 Tbsp canola oil 2 Tbsp lightly toasted pine nuts (optional) 1. In a medium saucepan, combine quinoa with broth. Cover and set over medium-high heat until broth boils. Reduce heat to medium and cook until grains of quinoa are pearl-like and slightly al dente, 20 to 25 minutes. Remove from heat, let covered pot sit for 10 minutes, and then uncover and fluff quinoa with a fork. 2. Place cooked quinoa in a mixing bowl. Add lentils, tomato, green beans, bell pepper, onion, walnuts, and thyme. In a small bowl, mix together vinegar and salt. Whisk in lemon pepper and oil. Pour dressing over salad and mix to combine with a fork. 3. Let salad stand at room temperature for 20 minutes before serving. Garnish with pine nuts, if using. Per serving: 105 Calories, 5 g Protein, 11 g Carbohydrates, 2 g Fiber, 5 g Total fat (2 g mono, 2 g poly), 262 mg Sodium, Manganese, Vitamin C, Copper, Iron, Magnesium, Phosphorus, Zinc