Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Vegan
SERVES 5
PREP TIME: 10 MINUTES / COOK TIME: 25 MINUTES
If you need a year-round salad that you can make ahead at home or take to parties or picnics, this is it. Perfectly balanced with whole-grain quinoa and protein-rich beans, this hearty salad gets a bright pop of flavor from fresh herbs and produce that add health benefits, too.
¾ cup quinoa, rinsed
1½ cups water
1 (15-ounce) can white beans, drained and rinsed
¼ cup diced red onion
1 cup cherry tomatoes, halved
3 tablespoons chopped fresh basil leaves
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon freshly squeezed lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Bioactive ingredients:
quinoa, beans, onion, tomato, basil, olive oil, lemon
1.
In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat.
2.
Reduce the heat to low. Cover the saucepan, and simmer for
15 minutes, or until all the water has been absorbed. Remove from the heat. Let sit, covered, for 5 minutes. Using a fork, fluff the cooked quinoa. Let cool for about 10 minutes, or until just warm, not hot.
3.
Meanwhile, put the beans, onion, tomatoes, and basil in a large mixing bowl.
4.
In a small mixing bowl, whisk together the oil, vinegar, lemon juice, salt, and pepper.
5.
Add the warm quinoa to the large bowl. Mix gently to combine.
6.
Drizzle the dressing over the quinoa mixture, and stir gently until the ingredients are coated.
Per Serving:
Calories: 226; Total fat: 7g; Saturated fat: 1g; Protein: 9g; Total carbohydrates: 32g; Fiber: 6g; Sugar: 1g; Cholesterol: 0g
VARIATION:
Consider adding some Parmigiano-Reggiano as a garnish for additional flavor and microbiome support.