Mediterranean Three Bean Quinoa Salad
Serves
4
Total Time
35mins
Calories
602
This protein-packed quinoa salad is full of flavor and great served as a main dish or side dish. You can substitute with any grains or beans you have in the pantry. I didn't have quite enough quinoa so I bulked...
- Canned chickpeas425 gdrained, rinsed
- Canned cannellini beans425 gdrained, rinsed
- Canned white kidney beans425 gdrained, rinsed
- Red bell pepper1deseeded, chopped
- Yellow bell pepper1deseeded, chopped
- Cucumber135 gdeseeded, chopped
- Cherry tomatoes200 ghalved
- Red onion40 gdiced
- Feta cheese60 gcrumbled
- Black olives45 gpitted, halved
- Quinoa175 g
- Water480 ml
- Fresh basil leaves11 gchopped
- Olive oil60 ml
- Balsamic vinegar1 tablespoon
- Garlic clove2crushed
- Dried basil¼ teaspoon
- Dried oregano¼ teaspoon
- Salt & pepperas needed
Ingredients
- 1. In a medium saucepan, bring quinoa and water to a boil
- 2. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender
- 3. Remove from heat and let stand for 5 minutes, covered
- 4. Remove lid and fluff with a fork. Transfer quinoa to a large bowl
- 5. Add canned chickpeas, canned cannellini beans, canned white kidney beans, red bell pepper, yellow bell pepper, cucumber, cherry tomatoes, red onion, feta cheese, black olives and fresh basil leaves to the bowl with quinoa
- 6. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, basil, oregano, salt, and pepper
- 7. Pour dressing over the salad and gently stir until salad is coated with dressing
- 8. Season with additional salt and pepper. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
