1 c. fresh green beans, cooked and cut into ¾” length
1 c. cooked quinoa
1 – 540 ml can chick peas, drained and rinsed
1 red pepper, cored and cut into strips
1 yellow pepper, cored and cut into strips
1 red onion, peeled and halved
2 Tbsp. Thai Chili Olive Oil
1/4 c. slivered almonds, toasted
2 Tbsp. Balsamic Vinegar
½ Tsp. ground coriander
1 Tsp. ground cumin
1 Tsp. sea salt
¼ Tsp. cayenne
¼ Tsp. fresh ground pepper

Mix peppers and onion with olive oil and grill until they are partially charred and cooked. Let cool. Mix remaining ingredients and let stand at least 30 min. so flavors can combine. Add grilled Moroccan Turkey breast or meat of your choice and serve.