This salad has no pictures because I just threw this together out of what I found in the house one afternoon while foraging for lunch between conference calls. We had a bag of grated carrots from Trader Joe's that had been picked up for the veggie sushi and needed to be used up! I was kind of wanting a macaroni salad, but really wanted something with more protein. With those two things in mind I came up with something that was tasty, heartier than many salads as it uses high-protein quinoa in addition to legumes, and Andy & Devon both raved about how good it was as a wrap with some lettuce.
1 cup quinoa
2 cups broth
12 oz grated (large grate or julienned) carrots
1 15 oz. can red kidney beans
1 15 oz. can white kidney beans (cannellini)
1/2 sweet onion, small dice
2 large stalks celery, small dice
1 Tablespoon whole grain mustard
3 Tablespoons Vegenaise
2 Tablespoons Balsamic vinegar
Cook quinoa in broth and set aside to cool while dicing vegetables. Drain and rinse kidney beans. Toss vegetables, beans, and quinoa with mustard, Vegenaise, and vinegar.