Picnic Bean and Quinoa Salad
- 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 minutes1 medium carrot shredded1 cup of fresh spinach. shopped roughly4 tbsp of cilantro, chopped and divided in half3 stalks of celery, chopped1 roma tomato, chopped3 tbsp of extra virgin olive oil1 lime peeled and juiced1 tbsp of chili powder1 tsp dijon mustard1 tsp of salt, or to taste1 tsp fresh cracked black pepper, or to taste
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.
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.
Nutritional Info 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
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