Quinoa and Red Bean Salad with Crisp Veggies
Like the previous recipe, the combination of grains and beans in this salad makes it an ideal centerpiece for a meal.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Combine the quinoa with 1 1/2 cups water in a small saucepan and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the water is absorbed. Transfer the quinoa to a wide bowl or casserole dish so that it can cool quickly.
Step 2
Meanwhile, place the tomatoes, turnip, pepper, carrots, and olives in a serving bowl.
Step 3
When the quinoa is just warm, add it to the vegetables along with the beans, dill to taste, and dressing; toss together. Season with salt and pepper, then serve.
menu suggestions
Step 4
A green vegetable side dish enhances this hearty salad nicely. Try it with Sautéed Asparagus with Almonds (page 203), any of the broccoli side dishes on page 204, or Zucchini and Polenta Marinara (page 200). Add sautéed soy sausage links or BBQ-Flavored Skillet Tofu (page 62) if you’d like a larger meal.
Step 5
For a filling meal, pair this with Smashed Sweet Potatoes with Cashew Butter Sauce (page 209) and steamed broccoli, Brussels sprouts, or green beans.
nutrition information
Step 6
Calories: 245
Step 7
Total Fat: 8g
Step 8
Protein: 8g
Step 9
Carbohydrates: 36g
Step 10
Fiber: 6.5g
Step 11
Sodium: 65mg
