Recipe details
Lunch
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Quinoa and Kidney Beans Salad
35min
4 servings
Cook this dish
This protein-packed salad combines the nutritional powerhouses of quinoa and kidney beans with fresh, crisp vegetables and a tangy lime dressing. The fluffy quinoa and creamy beans provide a satisfying base, while the colorful veggies add crunch and flavor. This wholesome salad is perfect for a light lunch or as a side dish for dinner.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
8 g
3 g
Allergen Content
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Ingredients
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Steps
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Cook the quinoa
Rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and has absorbed all the water.
Prepare the beans
Drain and rinse the canned kidney beans in a colander.
Chop the vegetables
Halve the cherry tomatoes. Finely chop the red onion. Dice the cucumber.
Prepare the parsley
Finely chop the parsley leaves and tender stems.
Make the dressing
In a small bowl, squeeze the juice from the limes. Add olive oil, salt, and black pepper. Whisk until well combined.
Assemble the salad
In a large bowl, combine the cooked quinoa, kidney beans, halved cherry tomatoes, chopped red onion, diced cucumber, and chopped parsley. Pour the dressing over the salad and toss gently to coat.
Serve
Serve the Quinoa and Kidney Beans Salad immediately, or chill in the refrigerator for 30 minutes before serving for a refreshing taste.
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