Summer Quinoa Salad

Serves: 3-4


1 cup quinoa, rinsed and soaked for 20 minutes
2 cups vegetable broth
4 cloves of garlic minced
2 shallots, chopped
½ bunch swiss chard, cut into ribbons
1 15oz can of white or garbanzo beans (Eden Organics is a great brand)
1 zucchini, grated
1 yellow squash, grated
1 carrot, grated
large bunch of basil, cut into ribbons
½ cup almond slivers
zest and juice of one lemon
¼ cup olive oil

In a pot, combine quinoa, vegetable broth, garlic and shallots. Cook on medium heat for 15 – 20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper.