Lemony Quinoa Cannellini Bean Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
206 kcal
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Course
Side Dish, Main Course
Lemony Quinoa Cannellini Bean Salad
Description
Lemony Quinoa Cannellini Bean Salad features fully cooked and cooled quinoa combined with rinsed cannellini beans and diced vegetables including cucumber, tomatoes, and red bell pepper. Fresh herbs like parsley and optional dill are folded in to provide a herbal brightness. A lemon vinaigrette—made with sunflower or olive oil, fresh lemon juice and zest, white wine vinegar, minced garlic, and a touch of honey—dresses the salad and provides a balanced tangy and slightly sweet flavor. The salad is refrigerated for at least two hours to allow the flavors to meld and for a refreshing chilled serving temperature.
The vinaigrette’s acidity brightens the tender beans and quinoa, while the diced veggies lend freshness and a slight crunch. This salad suits a light lunch, a healthy side, or a picnic dish.
Before cooking, it’s important to thoroughly rinse quinoa to remove saponins which can impart a bitter or soapy taste. Using cooled quinoa helps maintain the salad’s texture without becoming mushy.
Ingredients
- 3 cups quinoa fully cooled (see note, cooked
- 14 ounce cannellini beans , rinsed and drained
- 1/2 cup cucumber seeds removed, diced
- 1/2 cup diced tomatoes
- 1/2 cup red bell pepper diced
- 3 tablespoons parsley chopped, fresh
- 1 tablespoon dill optional, chopped, fresh
- For the lemon vinaigrette:
- 1/4 cup sunflower oil or extra virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon lemon zest fresh
- 2 tablespoons white wine vinegar
- 1 clove garlic ,finely minced
- 1-2 teaspoons honey (vegans: use sugar or sweetener of choice)
- 1 teaspoon salt sea salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- Combine the ingredients in a large salad bowl. To prepare the vinaigrette, whisk the ingredients together in a bowl. Pour the vinaigrette over the salad and gently stir to combine. Let chill in the fridge for at least two hours before serving.
Notes
- Rinse raw quinoa thoroughly before cooking to remove bitter saponins.
- Refrigerate the dressed salad for at least two hours to allow flavors to blend well.
- Use fresh lemon juice and zest for the best citrus flavor in the vinaigrette.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 398mg | 17% |
| Potassium | 249mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 23.3mg | 26% |
| Calcium | 25mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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