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Photo: Jason Wallis; Styling: Cindy Barr  

Bean Salad Quinoa

We love the color and texture of red quinoa, but regular quinoa also works well.

Cooking Light MARCH 2014

  • Yield: Serves 4 (serving size: about 1 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 243
  • Fat: 6.4g
  • Saturated fat: 0.5g
  • Sodium: 150mg
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Bean Salad Quinoa recipe

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