Quinoa and Red Bean Salad with Crisp Veggies Recipe

Name: Quinoa and Red Bean Salad with Crisp Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup quinoa, rinsed in a fine sieve; 1 cup halved yellow or red cherry tomatoes; 1/2 cup peeled, diced turnip or daikon radish; 1/2 medium orange or yellow bell pepper, diced; 8 baby carrots, quartered lengthwise; 1/3 cup chopped black olives; One 15- to 16-ounce can small red beans, drained and rinsed; 2 to 3 tablespoons minced fresh dill; 1/2 cup Salsa and Olive Oil Salad Dressing (page 223), or as needed; Salt and freshly ground pepper to taste

Servings: persons

3/4 cup quinoa, rinsed in a fine sieve
1 cup halved yellow or red cherry tomatoes
1/2 cup peeled, diced turnip or daikon radish
1/2 medium orange or yellow bell pepper, diced
8 baby carrots, quartered lengthwise
1/3 cup chopped black olives
One 15- to 16-ounce can small red beans, drained and rinsed
2 to 3 tablespoons minced fresh dill
1/2 cup Salsa and Olive Oil Salad Dressing (page 223), or as needed
Salt and freshly ground pepper to taste

1
Combine the quinoa with 1 1/2 cups water in a small saucepan and bring to a rapid simmer, then lower the heat.
2
Cover and simmer gently for 15 minutes, or until the water is absorbed.
3
Transfer the quinoa to a wide bowl or casserole dish so that it can cool quickly.
4
Meanwhile, place the tomatoes, turnip, pepper, carrots, and olives in a serving bowl.
5
When the quinoa is just warm, add it to the vegetables along with the beans, dill to taste, and dressing; toss together.
6
Season with salt and pepper, then serve.
7
A green vegetable side dish enhances this hearty salad nicely.
8
Try it with Sauteed Asparagus with Almonds (page 203), any of the broccoli side dishes on page 204, or Zucchini and Polenta Marinara (page 200).
9
Add sauteed soy sausage links or BBQ-Flavored Skillet Tofu (page 62) if youd like a larger meal.
10
For a filling meal, pair this with Smashed Sweet Potatoes with Cashew Butter Sauce (page 209) and steamed broccoli, Brussels sprouts, or green beans.
11
Calories: 245
12
Total Fat: 8g
13
Protein: 8g
14
Carbohydrates: 36g
15
Fiber: 6.5g
16
Sodium: 65mg

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup quinoa, rinsed in a fine sieve, 1 cup halved yellow or red cherry tomatoes, 1/2 cup peeled, diced turnip or daikon radish, 1/2 medium orange or yellow bell pepper, diced, and more.

Yes, Quinoa and Red Bean Salad with Crisp Veggies falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa and Red Bean Salad with Crisp Veggies

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