Back arrow Recipe details
search icon
Lunch
share icon Share

Quinoa and Kidney Beans Salad

time icon

35min

servings icon

4 servings

0

0 Reviews
cook this dish 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

Based on your allergy profile, please note the following possible allergens:

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
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.

2
Prepare the beans

Drain and rinse the canned kidney beans in a colander.

3
Chop the vegetables

Halve the cherry tomatoes. Finely chop the red onion. Dice the cucumber.

4
Prepare the parsley

Finely chop the parsley leaves and tender stems.

5
Make the dressing

In a small bowl, squeeze the juice from the limes. Add olive oil, salt, and black pepper. Whisk until well combined.

6
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.

7
Serve

Serve the Quinoa and Kidney Beans Salad immediately, or chill in the refrigerator for 30 minutes before serving for a refreshing taste.

Ratings
0
Comments (0)
Recipe image