Print Recipe

Lemon Quinoa & Bean Salad

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6 servings
Calories: 206kcal
Author: Kimberly Killebrew

Ingredients

  • 3 cups cooked quinoa ,fully cooled (See Note)
  • 1 14 oz. can white beans, drained and rinsed
  • 1/2 cup diced cucumber ,seeds removed
  • 1/2 cup diced tomatoes
  • 1/2 cup diced red bell pepper
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • For the Lemon Vinaigrette:
  • 1/4 cup extra virgin olive oil or oil of choice
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons white wine vinegar
  • 1 clove garlic ,finely minced
  • 1 teaspoon honey (vegans: use sugar or sweetener of choice)
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Combine ingredients in a large salad bowl. Add vinaigrette and toss, or allow each person to add their own dressing.

Notes

It's generally recommended that raw quinoa be thoroughly rinsed and drained before cooking it to remove saponin, which can make the quinoa taste bitter or soapy.
Calories: 206kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 249mg | Fiber: 3g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 23.3mg | Calcium: 25mg | Iron: 1.8mg