Low-fat, so filling, and tasty! I double this recipe at the beginning of the week and it provides enough grab-and-go lunches for me and my husband for several days in the week.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
Heat a small skillet over medium heat; add macadamia nuts and cook, stirring often, until toasted, 3 to 4 minutes.
Combine quinoa, macadamia nuts, apple, cucumber, green bell pepper, celery, lemon juice, green onion, garlic, agave nectar, and salt in a bowl.
Per Serving: 314 calories; protein 8.2g; carbohydrates 40.6g; fat 15.5g; sodium 451.5mg.