The combination of quinoa and beans in this salad makes it an ideal centerpiece for a warm weather meal. Enlivened with small tomatoes, bell pepper, olives, and dill, the flavor twist in this salad is a simple salsa dressing. This is ideal served with a cold soup, though for lunch, it can stand on its own. Photos by Hannah Kaminsky.
Quinoa and Red Bean Salad with Crisp Vegetables
The combination of quinoa and beans in this salad makes it an ideal centerpiece for a warm weather meal. Enlivened with small tomatoes, bell pepper, olives, and dill
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Servings: 6
Ingredients
- ¾ cup quinoa any color, or a combination, rinsed in a fine sieve
- 1 cup halved yellow or red cherry tomatoes
- ½ cup peeled diced turnip or daikon radish
- ½ medium orange or yellow bell pepper diced
- 8 baby carrots quartered lengthwise
- ⅓ cup chopped black olives
- 1 ½ to 2 cups cooked or one 15- to 16- ounce can small red beans drained and rinsed
- 2 to 3 tablespoons minced fresh dill
- ½ cup salsa your favorite variety
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper to taste
Instructions
- Combine the quinoa with 1 ½ 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, salsa, and olive oil; toss together. Season with salt and pepper.
- Let stand at room temperature for 15 to 30 minutes to allow the flavors to marry if time allows, then serve.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- Here are more quinoa recipes.
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