I love grain salads, mostly when they have lots of veggies. I love how simply they come together, and I mix in whatever goodies I might have in the house. Full Of Beans Quinoa Salad is my favorite grain combined with a few kinds of beans and walnuts for extra crunch. Quinoa is protein-packed, which makes it perfect for Meatless Monday. Leftovers are equally delicious for lunch and would be perfect topped with grilled fish or chicken, too.
Ingredients for Full Of Beans Quinoa Salad:
Salad:
1 3/4 cups quinoa, rinsed
3 1/2 cups water or broth
1/3 pound sugar snap peas
1/3 pound haricot verts
1 cup frozen edamame
1/2 cup walnut pieces
1/4 cup chopped fresh parsley
Dressing:
1/2 cup extra virgin olive oil
1/4 cup minced shallot
2 tablespoons balsamic vinegar
2 teaspoons grainy mustard
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
juice of 1 lemon
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Time-Saving Tip: Prepare dressing up to an hour in advance. Cook the quinoa and vegetables earlier in the day.
Let's see what we need.
We're ready to cook.
Combine the quinoa and water in a pot. Bring to a boil. Reduce to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.
I like to add all of the dressing ingredients in a small jar. Once I add everything, I put the lid on top and shake if you don't have a jar, a small bowl, and a spoon to stir works, too. Set aside.
Bring a pot of water to a bowl; add the vegetables. Cook the beans for 1-2 minutes and transfer them to a bowl of ice and cold water. Once chilled, drain the vegetables.
Transfer the quinoa to a large bowl. Add the rest of the ingredients and gently toss to combine. Add enough dressing to coat the salad; you might have extra.
It's ready! Full Of Beans Quinoa Salad is so light and delicious. And I love finding leftovers in the refrigerator for lunch the next day.
Enjoy!
Full Of Beans Quinoa Salad:
Salad:
1 3/4 cups quinoa, rinsed
3 1/2 cups water or broth
1/3 pound sugar snap peas
1/3 pound haricot verts
1 cup frozen edamame
1/2 cup walnut pieces
1/4 cup chopped fresh parsley
Dressing:
1/2 cup extra virgin olive oil
1/4 cup minced shallot
2 tablespoons balsamic vinegar
2 teaspoons grainy mustard
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
juice of 1 lemon
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
I like to add all of the dressing ingredients in a small jar. Once I add everything, I put the lid on top and shake if you don't have a jar, a small bowl, and a spoon to stir works, too. Set aside.
I like to add all of the dressing ingredients in a small jar. Once I add everything, I put the lid on top and shake if you don't have a jar, a small bowl, and a spoon to stir works, too. Set aside.
Bring a pot of water to a bowl; add the vegetables. Cook the beans for 1-2 minutes and transfer them to a bowl of ice and cold water. Once chilled, drain the vegetables.
Transfer the quinoa to a large bowl. Add the rest of the ingredients and gently toss to combine. Add enough dressing to coat the salad; you might have extra.
Time-Saving Tip: Prepare dressing up to an hour in advance. Cook the quinoa and vegetables earlier in the day.