Ingredients
Scale
- 2 - 1/4 cup packets of boil in the bag quinoa
- 2 - 15.5 oz. cans of red beans - rinsed and drained
- 1 - 15.5 oz. can of butter beans - rinsed and drained
- 1 celery heart - with leaves - chopped
- 1/2 medium sized red onion - chopped
- 3 - 4 tbs. of fresh cilantro - stems removed and chopped
- 4 - 5 cloves of fresh garlic - charred and chopped
- 3 - 4 scallions - chopped
- 1 tsp. of Korean red pepper flakes - gochugaru
- 1 tsp. salt
- 1 tsp. course black pepper
- 1 tsp. sugar
- 2 tbs. toasted sunflower seeds
For the Dressing:
- Juice of 1/2 fresh lime or lemon
- 1 tsp. apple cider vinegar
- 3 - 4 tbs. olive oil
- 1 tsp. salt
- 1 tsp sugar
- 1 tsp. course black pepper
Instructions
- Cook the quinoa as directed and let drain.
- Rinse and drain the beans.
- Combine the rest of the ingredients in a large bowl with the quinoa and the seasonings and toss.
- Meanwhile, combine the ingredients for the dressing in a small bowl and mix.
- Add the the quinoa salad and toss. Refrigerate until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
