Lemony Quinoa and Baby Lima Bean Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 180.3
- Total Fat: 7.2 g
- Cholesterol: 5.6 mg
- Sodium: 101.5 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 4.9 g
- Protein: 6.7 g
View full nutritional breakdown of Lemony Quinoa and Baby Lima Bean Salad calories by ingredient
Introduction
Pack a tasty and satisfying whole-grain* salad that's perfect for warmer weather lunches.* Of course, quinoa is really a seed, not a grain.... ;-) Pack a tasty and satisfying whole-grain* salad that's perfect for warmer weather lunches.
* Of course, quinoa is really a seed, not a grain.... ;-)
Number of Servings: 6
Ingredients
-
1/2 C. quinoa (red quinoa makes a prettier presentation)
10 oz pkg of frozen baby lima beans, cooked according to package directions
1/4 C. crumbled feta cheese
1/2 C. chopped scallions
2 medium carrots, chopped
2 Tbs lemon juice (about the juice of a small lemon)
2 Tbs apple cider vinegar
2 Tbs extra virgin olive oil
fresh herbs of your choice (optional)
Directions
1. Cook the quinoa according to package instructions or your preferred method. You should end up with about two cups of cooked quinoa. Let the quinoa cool before using it in the salad. This step can be done a day or so in advance.
2. Cook the baby Lima beans according to package directions. I usually steam them in the microwave for a little less time than called for - about a minute or two - to keep them from getting mushy. Let the Lima beans cool before using them. This step can also be done in advance.
3. In a small bowl, whisk together the lemon juice, vinegar and olive oil. We like our dressings tart! If you prefer something less acidic, adjust the ratio of acids to oil with the understanding that this will change the nutritional value of your dish. Lime juice works well in this recipe, too.
4. In a large bowl, combine the cooked quinoa and lima beans. Toss with the scallions and carrots. Pour the dressing over the quinoa mixture, fluffing lightly with a fork. Add the feta and stir again to combine.
5. If desired, garnish with fresh herbs of your choice: mint, basil, cilantro, dill or parsley are all great with this dish.
Note: You can take things in a different direction and use blue cheese instead of feta.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JANISLOVESPIE.
2. Cook the baby Lima beans according to package directions. I usually steam them in the microwave for a little less time than called for - about a minute or two - to keep them from getting mushy. Let the Lima beans cool before using them. This step can also be done in advance.
3. In a small bowl, whisk together the lemon juice, vinegar and olive oil. We like our dressings tart! If you prefer something less acidic, adjust the ratio of acids to oil with the understanding that this will change the nutritional value of your dish. Lime juice works well in this recipe, too.
4. In a large bowl, combine the cooked quinoa and lima beans. Toss with the scallions and carrots. Pour the dressing over the quinoa mixture, fluffing lightly with a fork. Add the feta and stir again to combine.
5. If desired, garnish with fresh herbs of your choice: mint, basil, cilantro, dill or parsley are all great with this dish.
Note: You can take things in a different direction and use blue cheese instead of feta.
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JANISLOVESPIE.