My new cookbook Quinoa 365 has been quite a revelation. I have really enjoyed working with quinoa over the past few weeks. This grain really does act like rice in that it’s a fabulous canvas to paint with. I have served it hot and cold, both with success. This particular recipe reminded me of the summertime meals my Mom would make. Filled with fresh vegetables and topped with a light vinegar based dressing it is refreshing. Perfect for hot summer nights.
Celebrate the Feast!
Quinoa Bean Salad
adapted from Quinoa 365
1 cup water
1/2 cup quinoa
One 19 oz can chickpeas, drained and rinsed
One 14 oz can kidney beans, drained and rinsed
1 cup green bell pepper
1 cup diced celery
1 cup chopped, cooked, green beans
3/4 cup chopped red onion
1/2 cup apple cider vinegar
1/4 cup olive oil
2 teaspoons minced fresh garlic
2 teaspoons dried oregano
1/2 teaspoon ground black pepper
Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.
Combine the quinoa, chickpeas, kidney beans, green beans, celery, green peppers, and onion in a large bowl.
In a small bowl mix the vinegar, oil, garlic, oregano, and black pepper until well blended.
Add the dressing to the salad, mix well and serve immediately.
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