Description
Beautiful to look at as well as tasty and flavorful to eat, this vitamin packed healthy salad has creamy feta and juicy lemon that make this a hearty and satisfying side dish.
Ingredients
Scale
- 1 1/2 cups (210g) dried cranberry beans*), rinsed and soaked overnight
- 1 Tbs. plus 1/4 cup (60ml) olive oil
- 1/2 yellow onion, diced
- 1 tsp. minced garlic
- 1 cup (180g) black quinoa*, rinsed and drained
- 1 1/2 cups (375ml) chicken or vegetable broth
- 3 Tbs. fresh lemon juice
- 1 cucumber, about 10oz. (315g)
- 1/2 cup (20G) finely chopped fresh flat-leaf parsley
- 1/2 cup (75g) crumbled feta cheese
- Kosher salt and freshly ground pepper, to taste
Instructions
- Drain the beans and rinse with cold water.
- Place in a large saucepan and add water to cover by 3 inches (7.5cm).
- Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer, uncovered, until the beans are tender, 35 to 45 minutes. (Snippet’s Note: don’t let them cook too long or they are mushy. The difference is pretty noticeable)
- Drain the beans and set aside.
- Meanwhile, in a large saucepan over medium heat, warm the 1 Tbs. olive oil.
- Add the onion and cook until soft and translucent, 7 to 8 minutes.
- Add the garlic and cook for 1 minute.
- Add the quinoa and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the broth, increase the heat to medium-high and bring to a boil.
- Reduce the heat to medium-low, cover and simmer until the liquid has been absorbed, about 45 minutes.
- Remove the pan from the heat and let stand, covered, for 5 minutes.
- Transfer the quinoa to a large bowl and fluff with a fork.
- Let cool, stirring occasionally, about 30 minutes.
- In a small bowl, whisk the lemon juice and the 1/4 cup (60ml) olive oil.
- Pour over the quinoa and stir until incorporated.
- Stir in the cranberry beans, cucumber, parsley, cheese, salt and pepper. (Snippet’s Note: Try to not eat several large spoonfuls before its served at the table!)
- Prep Time: 20 mins
- Cook Time: 1 hour