Quinoa and Bean Salad

             QUINOA and BEAN SALAD

I found this recipe while browsing through a food magazine at the hair salon. Had there not been a picture of this colorful salad, I’m not sure I would have chosen to prepare it. Consisting of only five ingredients, it was worth a try.

This quinoa and bean salad tops my list for serving or bringing to barbeques. It is healthy, protein packed and doesn’t perish in the summertime heat like mayonnaise based salads. Best of all, it is delicious!!  Used as a side dish or, on its own, you wont be disappointed!  Expect to be asked for this recipe!

                                                  QUINOA and BEAN SALAD

Yields: 4 servings

Ingredients:

One 20-ounce can of red kidney beans, drained and rinsed

2 cups cooked and cooled quinoa  (3/4) cup raw

1 red onion, finely chopped

2 bunches of fresh basil, stems discarded and leaves chopped

Juice of 2 lemons

1/2 cup extra virgin olive oil

salt and pepper to taste

Directions:

In a large bowl, mix the kidney beans, cooked quinoa,  onion, and basil. In a small bowl, whisk together the lemon juice and ½ cup extra virgin olive oil. Season with salt and pepper. Pour the dressing over the salad and toss to coat evenly.

Inspirations:

a.  Prepare the quinoa according to package directions. The “Boil-in-Bag” quinoa is also a quick option.     

b. Serve room temperature or cold

c.   Serve alongside chicken, fish or beef.

d.    Use as a vegan main course.