Southwest Bean Quinoa Salad
Great for lunches, snacks and as a side dish. A great source of protein, carbs, fibre and veggies. Keeps well for 2-3 days in the fridge. Time to prepare: 25 min
Ingredients
1 cup Quinoa, dry
2 cups water
1 Bouillon cube
1 can beans drained and rinsed (ie: lentils, black beans, chickpeas etc..)
2 cups diced cucumber or zucchini (zucchini stays fresh longer)
2 cups halved grape tomatoes
2 cups diced sweet peppers (any colour)
1 cup diced carrots
1 cup corn (canned or frozen)
½ cup diced red onion (optional)
½ cup chopped fresh herbs of your choice (ie: basil, parsley, cilantro…)
1 cup crumbled feta cheese
Dressing
Juice of 1 lemon or 2 limes
½ cup Olive Oil
1 tsp dijon mustard
1 Tbs honey
½ tsp garlic salt (or ½ tsp salt and 1 clove garlic crushed)
¼ tsp ground fresh pepper
Preparation:
Rinse Quinoa using a fine strainer under running water. Add Quinoa to 2 cups of water and crumbled bouillon cube in a medium saucepan. Bring to a boil on medium high heat. Cover and reduce heat to simmer for 10-15 minutes until water is absorbed. Remove from heat and allow to stand covered for 10 min. Fluff quinoa with a fork as you add to a large bowl to cool.
While Quinoa is cooking, dice all vegetables and herbs and set aside. Mix contents of the dressing and whisk until combined. Once Quinoa is cooled, add rinsed beans, diced vegetables, crumbled feta and pour dressing on top. Toss to coat. ENJOY!