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
- 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.
- Chop the vegetables and combine all ingredients in a large bowl.
- For the dressing, mix freshly squeezed lemon juice, garlic, turmeric, and salt and stir until mixed well.
- 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
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
- 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. - Chop the vegetables and combine all ingredients in a large bowl.
- For the dressing, mix freshly squeezed lemon juice, garlic, turmeric, and salt and stir until mixed well.
- 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.