Easy and Fresh Quinoa & Beans Salad

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Fresh, nutritious and filling salad without added oils or sugar.

The quinoa and beans make this salad a satiating meal that is great for dinner and lunch on the go.

It is still a super healthy salad, though, that will keep you healthy and trim.

100% whole natural plant foods, even for the dressing!

Quinoa is a superb source of all essential amino acids (proteins) that the body requires.

A combination of beans and fresh vegetables makes the salad hearty and satiating.

Onion, garlic, and turmeric are practically superfoods, rich in powerful antioxidants and phytonutrients.

Prep time: 15 min
Cook time 15 min
Yield: 3-4 servings

Ingredients

  • 1 can (15-ounce) Red Kidney beans, drained and rinsed
  • 1 can (15-ounce) white Cannellini beans, drained and rinsed
  • ½ cup quinoa
  • ½ cup of frozen green peas
  • 1 carrot, chopped
  • ¼ head romaine lettuce, chopped
  • 2 tomatoes, chopped
  • 1 cucumber, chopped
  • 1 red onion, chopped
  • ½ bunch of parsley, chopped

Dressing

  • 1/2 lemon, squeezed
  • 1½ inch fresh turmeric tuber, pressed
  • 3 cloves garlic, pressed
  • salt to taste
  • 2 Tbsp ground flax seeds (1/2 tsp flaxseed oil optional)

Directions

  1. Place quinoa, chopped carrot, and peas in a saucepan add water and bring to a boil. Cover and simmer for 15 minutes. Drain and cool for a while, when ready.
  2. Chop the vegetables and combine all ingredients in a large bowl.
  3. For the dressing, mix freshly squeezed lemon juice, garlic, turmeric, and salt and stir until mixed well.
  4. Pour dressing over the salad, sprinkle some ground flax seeds, stir well and enjoy.

Notes

  • We always prefer to use ground flax seeds. Sometimes it is necessary to add about ¼ cup of water to the salad if it feels dry. The flax seeds will soak the water nicely.
Easy and Fresh Quinoa & Beans Salad | Whole Plant Foods

Easy and Fresh Quinoa & Beans Salad | Whole Plant Foods

Yield: 3-4 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the salad

  • 1 can (15-ounce) Red Kidney beans, drained and rinsed
  • 1 can (15-ounce) white Cannellini beans, drained and rinsed
  • ½ cup quinoa
  • ½ cup of frozen green peas
  • 1 carrot, chopped
  • ¼ head romaine lettuce, chopped
  • 2 tomatoes, chopped
  • 1 cucumber, chopped
  • 1 red onion, chopped
  • ½ bunch of parsley, chopped

For the dressing

  • 1/2 lemon, squeezed
  • 1½ inch fresh turmeric tuber, pressed
  • 3 cloves garlic, pressed
  • salt to taste
  • 2 Tbsp ground flax seeds (1/2 tsp flaxseed oil optional)

Instructions

  1. Place quinoa, chopped carrot, and peas in a saucepan add water and
    bring to a boil. Cover and simmer for 15 minutes. Drain and cool for a
    while, when ready.
  2. Chop the vegetables and combine all ingredients in a large bowl.
  3. For the dressing, mix freshly squeezed lemon juice, garlic, turmeric, and salt and stir until mixed well.
  4. Pour dressing over the salad, sprinkle some ground flax seeds, stir well and enjoy.

Notes

We always prefer to use ground flax seeds. Sometimes it is necessary to
add about ¼ cup of water to the salad if it feels dry. The flax seeds
will soak the water nicely.

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