Quinoa Salad with Sweet and Spicy Citrus Vinaigrette

Extra garbanzo beans led me to putting this salad together.

Ingredients:

Salad:
1 cup dry quinoa prepared and cooled (Rinse the quinoa, toast with some olive oil in the pan before adding 2 cups of water. Bring to a boil and then simmer for 15-20 minutes, or until water is absorbed)
1 cup garbanzo beans (rinsed if using canned)
1/2 yellow bell pepper, diced (seeds removed)
1/2 red bell pepper, diced (seeds removed)
1/2 poblano pepper, diced (seeds removed)
4 radishes, thinly sliced and halved
1/3 small red onion, diced
1 large carrot or 8-10 baby carrots thinly sliced

Place all ingredients in a large bowl, top with vinaigrette and toss. Add salt and pepper to taste. Serve immediately or refrigerate for a few hours or overnight to allow the flavors to combine.

Sweet and Spicy Citrus Vinaigrette:
Juice of one lime
Juice of one tangerine/orange
2 tablespoons apple cider vinegar
2 tablespoons honey
1/4-1/3 cup olive oil
2 teaspoons sriracha sauce
1- 1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Place all ingredients in a small jar and shake for about one minute.