Herbed Quinoa and Kidney Bean Salad
Flavorful, refreshing and protein packed herbed quinoa and kidney bean salad.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 4
- Category: Salad, Lunch
- Cuisine: International, Vegan
Ingredients
- 1 C quinoa
- 1 1/2 C cooked kidney beans
- 1 small red onion, finely chopped
- 1 large tomato, diced (1 C)
- handful of mint leaves, chopped
- bunch of cilantro, chopped
- juice of 1/2 lemon
- 2 tbsp extra virgin olive oil
- salt and black pepper to taste
Instructions
- Bring a pot with 2 cups of water to a boil. Add quinoa, cover, lower the heat and let it simmer for 10-15 minutes or until almost all the liquid is absorbed. Switch off the heat and let it sit for another 5-10 minutes. Then fluff quinoa with a fork and let it cool down.
- Make simple vinaigrette dressing by whisking together lemon juice, extra virgin olive oil, salt and black pepper.
- When ready, mix quinoa with kidney beans, onion, tomatoes, herbs and the dressing.
- Serve right away or let it chill in the fridge first. Bon appétit.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 331
- Sugar: 3.2g
- Sodium: 179mg
- Fat: 10.3g
- Saturated Fat: 1.4g
- Carbohydrates: 48.6g
- Fiber: 10.6g
- Protein: 13.6g
- Cholesterol: 0mg
Keywords: quinoa, beans, tomatoes, cilantro, mint, vegan, vegetarian, gluten-free