Description
A bright and flavorful quinoa salad, perfect for a potluck or a light lunch. Gently tossed with herbs and a zesty lemon dressing.
Ingredients
Units
Scale
- 2 cups (473 ml) quinoa
- 2 cups (473 ml) vegetable broth
- 1 can soy beans
- 1 can white kidney beans
- 1 bunch flat leaf parsley
- 0.5 cups (118 ml) sliced scallions
- 1 pint (473 ml) cherry tomatoes
- 1 lemon zest
- 1 lemon juice
- 1 heaping Tablespoon grainy Dijon mustard
- 0.5 cups (118 ml) olive oil
- salt and pepper
Instructions
- Rinse quinoa in cold water to remove the bitter coating.
- Put the quinoa into a heavy-bottomed, shallow pan over medium-high heat. Toast for ten minutes, stirring constantly, until the seeds are light brown and aromatic.
- Remove the pan from the heat, stir in vegetable broth, return to the burner, increase the heat, bring to a boil, then reduce the heat, cover the pan, and simmer until al dente (about 18 minutes).
- Drain any remaining liquid from the quinoa, set it aside, covered, for five minutes before fluffing with a fork and transferring to a large bowl to cool.
- Add beans, parsley, scallions, cherry tomatoes, and lemon zest.
- For the dressing:
- Combine lemon juice, mustard, olive oil, salt, and pepper to taste.
- Add the dressing to the quinoa and bean mixture, gently stir together, and serve at room temperature.
Notes
- For a richer flavor, toast the quinoa for a few extra minutes, until deeply golden brown.
- Substitute other beans, such as chickpeas or black beans, for the soybeans or kidney beans.
- To make ahead, prepare the salad without the dressing and store separately; combine just before serving to maintain freshness and prevent soggy quinoa.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 8
- Protein: 12