Quinoa and Red Bean Salad with Crisp Vegetables

red, tan, and black quinoa

The combination of grains and beans in this salad makes it an ideal centerpiece for a meal.

Serves: 6

  • 3/4 cup quinoa, any color, or a combination, rinsed in a fine sieve
  • 1 cup halved yellow or red cherry tomatoes
  • 1/2 cup peeled, diced turnip or daikon radish
  • 1/2 medium orange or yellow bell pepper, diced
  • 8 baby carrots, quartered lengthwise
  • 1/3 cup chopped black olives
  • One 15- to 16- ounce can small red beans, drained and rinsed
  • 2 to 3 tablespoons minced fresh dill
  • 1/2 cup Salsa and Olive Oil Salad Dressing, or as needed
  • Salt and freshly ground pepper to taste

Combine the quinoa with 1 1/2 cups water in a small saucepan and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the water is absorbed. Transfer the quinoa to a wide bowl or casserole dish so that it can cool quickly.

Meanwhile, place the tomatoes, turnip, pepper, carrots, and olives in a serving bowl.

When the quinoa is just warm, add it to the vegetables along with the beans, dill to taste, and dressing; toss together. Season with salt and pepper, then serve.

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