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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 423.3
  • Total Fat: 8.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 340.8 mg
  • Total Carbs: 66.8 g
  • Dietary Fiber: 17.8 g
  • Protein: 19.1 g

View full nutritional breakdown of Picnic Bean and Quinoa Salad calories by ingredient
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Picnic Bean and Quinoa Salad

Submitted by: MADEMCHE

Introduction

We were headed out for a picnic and needed to take something that was portable and vegetarian. I made this up to out taste and what was available in my fridge. Red pepper, green onion, sundried tomatoes, olives, chickpeas, whatever all would have worked as well. I based the dressing on the fact that it is mostly Mexican inspired. If yours isn't then adjust your dressing to suit, or use your favourite. You just need a very strong flavour for the dressing as the quinoa really soaks it up. We were headed out for a picnic and needed to take something that was portable and vegetarian. I made this up to out taste and what was available in my fridge. Red pepper, green onion, sundried tomatoes, olives, chickpeas, whatever all would have worked as well. I based the dressing on the fact that it is mostly Mexican inspired. If yours isn't then adjust your dressing to suit, or use your favourite. You just need a very strong flavour for the dressing as the quinoa really soaks it up.
Number of Servings: 8

Ingredients

    1 pound of romano or borlotti beans
    soaked over night and boiled for 40 minutes or until
    tender.
    2 cups of dried quinoa,
    rinsed and mixed with 4 cups of water and cooked until
    tender about 20 minutes
    1 medium carrot shredded
    1 cup of fresh spinach. shopped roughly
    4 tbsp of cilantro, chopped and divided in half
    3 stalks of celery, chopped
    1 roma tomato, chopped
    3 tbsp of extra virgin olive oil
    1 lime peeled and juiced
    1 tbsp of chili powder
    1 tsp dijon mustard
    1 tsp of salt, or to taste
    1 tsp fresh cracked black pepper, or to taste

Directions

Cook beans and set aside. Cook quinoa and set aside, but keep warm.

Add beans to a large bowl with shredded carrot, celery, tomato, spinach and half of the chopped cilantro.

Mix remaining ingredients into a dressing. Divide dressing and add 3/4 to the quinoa that is still warm, and mix the remaining dressing with the bean and veggies. Combine quinoa and beans. Mix together.

Top the beans with cayenne pepper and let cool.

Number of Servings: 8

Recipe submitted by SparkPeople user MADEMCHE.






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