Photo: Jason Wallis; Styling: Cindy Barr
We love the color and texture of red quinoa, but regular quinoa also works well.
Serves 4 (serving size: about 1 cup)
Fat 6.4 g
Satfat 0.5 g
Sodium 150 mg
1 2/3 cups water
1 cup red quinoa
1/4 cup minced red onion
4 teaspoons red wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 plum tomatoes, diced
1. Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Add onion, vinegar, olive oil, kosher salt, cannellini beans, and tomatoes, stirring to combine.