Subsequent time you’re searching for a easy, nourishing facet, do this white bean quinoa salad! It’s vibrant, herby, lemony, and SO flexible. We particularly find it irresistible with portobello “steaks” or baked fish, or actually any primary dish with parsley and lemon!
Simply 1 bowl and half-hour required for this protein- and fiber-packed salad. Allow us to display you the way it’s executed!
It starts with cooking quinoa till FLUFFY (or the usage of leftover when you have it round). This pseudo-grain (technically a seed!) originated in South The united states, however its well being advantages have now earned it a place on menus in far-reaching areas. It’s wealthy in magnesium, fiber, folate, zinc, and all the very important amino acids!
Whilst the quinoa is cooking, we marinate white beans in lemon juice, olive oil, crimson onion, garlic, salt, pepper, crimson pepper flakes, and LOTS of parsley. The white beans take in the flavors, leaving them a little bit tangy, herby, savory, and highly spiced!
Then we upload the cooked quinoa and provides it any other excellent stir.
Then it’s in a position for any last-minute tweaks to make it highest on your style buds. Extra olive oil will give it richness, lemon juice provides brightness, and most effective your center (ok, and style buds) will understand how a lot salt is best for you!
We are hoping you LOVE this white bean quinoa salad! It’s:
Vibrant
Herby
Lemony
Subtly highly spiced
Nourishing
& SO scrumptious!
It’s a snappy and simple facet that helps to keep and travels smartly, making it highest for picnics, meal prep, or a weeknight dinner. Want some weeknight meal inspo? Check out it with our Portobello Steaks with Avocado Chimichurri, Simple Baked Cod with Spring Greens, or Grilled Romaine Caesar Salad.
Extra Scrumptious Tactics to Revel in Quinoa
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Servings 4 (~3/4-cup servings)
Save you your display from going darkish
- 1 ½ cups COOKED quinoa* (1/2 cup dry quinoa yields ~1 ½ cups cooked)
- 1 (15 oz..) can white beans, tired and rinsed (we love cannellini or butter beans // or sub ~1 ½ cups do-it-yourself)
- 1/2 cup finely chopped parsley, massive stems got rid of (both sort will paintings, however flat leaf Italian parsley is very best)
- 2 Tbsp lemon juice
- 1 Tbsp further virgin olive oil
- 2 Tbsp finely chopped crimson onion
- 2-3 small cloves garlic, minced (2-3 small cloves yield ~1 Tbsp or 9 g minced)
- 1/2-3/4 tsp sea salt
- 1/2 tsp floor black pepper
- 1/4 tsp crimson pepper flakes
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In the event you don’t have already got cooked quinoa, get ready it right now. In a small saucepan, mix 1/2 cup dry quinoa and 1 cup water (1/2 cup dry quinoa yields ~1 ½ cups cooked // modify quantity if changing default collection of servings). Carry to a boil over medium-high warmth. As soon as boiling, scale back warmth to a simmer, quilt, and proceed cooking for ~12-Quarter-hour till the water is absorbed and the quinoa is fluffy and has expanded. Take away from the warmth, stir, and put aside (lined) whilst you’re making the salad. The quinoa gets even fluffier because it sits!
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In the meantime, to a medium blending bowl, upload tired and rinsed white beans, parsley, lemon juice, olive oil, onion, garlic, salt (beginning with the lesser quantity), black pepper, and crimson pepper flakes. Stir to mix and let take a seat for 15-20 mins to permit the white beans to marinate and take in the flavors.
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Upload the cooked quinoa to the marinated white beans and stir to mix. Style and modify as wanted, including extra lemon juice for brightness, parsley for herbiness, or salt to style. We added a little bit extra of each and every.
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Leftover salad helps to keep smartly within the fridge for as much as 2-3 days. Serve chilled or at room temperature. No longer freezer pleasant.
*This recipe may be scrumptious as a white bean salad should you change the quinoa with extra white beans!
*Impressed by means of our Portobello Steaks with Avocado Chimichurri.
*Vitamin data is a coarse estimate calculated with the lesser quantity of salt.
Serving: 1 (~3/4-cup) serving Energy: 198 Carbohydrates: 29.8 g Protein: 8 g Fats: 5.6 g Saturated Fats: 0.6 g Polyunsaturated Fats: 1.1 g Monounsaturated Fats: 2.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 332 mg Potassium: 376 mg Fiber: 6.2 g Sugar: 1.9 g Nutrition A: 115 IU Nutrition C: 13.9 mg Calcium: 59 mg Iron: 2.9 mg
