QUINOA AND BEAN SALAD
SERVES 4 PORTIONS
FOR THE SALAD
2/3 cup (100g / 4oz) quinoa
1 2/3 cups (250g / 9oz) cooked butter beans
1 cup (150g / 5oz) cooked kidney beans
1 cup (150g / 5oz) cooked black beans
2 tbsp. flaxseeds
FOR THE HERB VINAIGRETTE
1/2 bunch chives
1/2 bunch parsley
3 tbsp. olive oil
2 tbsp. apple cider vinegar
1 1/2 tsp. salt
1 tsp. prepared mustard
1 tsp. maple syrup
NUTRITIONAL VALUES
Calories: 616kcal
Fat: 15.2g (2.3g S.Fat)
Carbs: 92.4g
Protein: 30.3g
Sugar: 4.2g
Sodium: 905mg
METHOD
Allow the quinoa to cool after cooking it according to the package directions.
Finely chop the chives and parsley for the vinaigrette. 2 tablespoons of each should be set aside for garnish. To make the vinaigrette, combine all of the ingredients in a blender and blend until smooth.
Combine the quinoa, beans, and flaxseeds with the vinaigrette. Garnish with the reserved chives and parsley.
Allow for 30 minutes in the refrigerator before serving.
Finely chop the chives and parsley for the vinaigrette. 2 tablespoons of each should be set aside for garnish. To make the vinaigrette, combine all of the ingredients in a blender and blend until smooth.
Combine the quinoa, beans, and flaxseeds with the vinaigrette. Garnish with the reserved chives and parsley.
Allow for 30 minutes in the refrigerator before serving.
RECIPE NOTES
This salad can also be made with brown rice instead of quinoa. Simply steam the rice in 1 1/2 times its volume of water for 40 minutes before allowing it to cool completely.
