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Quinoa Bean Salad

5 from 2 reviews

Ingredients

Scale
  • 21/4 cup packets of boil in the bag quinoa
  • 215.5 oz. cans of red beans – rinsed and drained
  • 115.5 oz. can of butter beans – rinsed and drained
  • 1 celery heart – with leaves – chopped
  • 1/2 medium sized red onion – chopped
  • 34 tbs. of fresh cilantro – stems removed and chopped
  • 45 cloves of fresh garlic – charred and chopped
  • 34 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
  • 34 tbs. olive oil
  • 1 tsp. salt
  • 1 tsp sugar
  • 1 tsp. course black pepper

Instructions

  1. Cook the quinoa as directed and let drain.
  2. Rinse and drain the beans.
  3. Combine the rest of the ingredients in a large bowl with the quinoa and the seasonings and toss.
  4. Meanwhile, combine the ingredients for the dressing in a small bowl and mix.
  5. Add the the quinoa salad and toss.  Refrigerate until ready to serve.

Keywords: salad, quinoa, ancient grains, healthy recipes

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