Subsequent time you’re in search of a easy, nourishing facet, do that white bean quinoa salad! It’s vibrant, herby, lemony, and SO versatile. We particularly adore it with portobello “steaks” or baked fish, or actually any predominant dish with parsley and lemon!
Simply 1 bowl and half-hour required for this protein- and fiber-packed salad. Allow us to present you the way it’s accomplished!
It begins with cooking quinoa till FLUFFY (or utilizing leftover you probably have it round). This pseudo-grain (technically a seed!) originated in South America, however its well being advantages have now earned it a spot on menus in far-reaching areas. It’s wealthy in magnesium, fiber, folate, zinc, and all the important amino acids!
Whereas the quinoa is cooking, we marinate white beans in lemon juice, olive oil, purple onion, garlic, salt, pepper, purple pepper flakes, and LOTS of parsley. The white beans absorb the flavors, leaving them slightly tangy, herby, savory, and spicy!
Then we add the cooked quinoa and provides it one other good stir.
Then it’s prepared for any last-minute tweaks to make it good in your style buds. Extra olive oil will give it richness, lemon juice provides brightness, and solely your coronary heart (okay, and style buds) will know the way a lot salt is best for you!
We hope you LOVE this white bean quinoa salad! It’s:
Vivid
Herby
Lemony
Subtly spicy
Nourishing
& SO scrumptious!
It’s a fast and simple facet that retains and travels properly, making it good for picnics, meal prep, or a weeknight dinner. Want some weeknight meal inspo? Attempt it with our Portobello Steaks with Avocado Chimichurri, Easy Baked Cod with Spring Vegetables, or Grilled Romaine Caesar Salad.
Extra Scrumptious Methods to Get pleasure from Quinoa
For those who do that recipe, tell us! Depart a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
Servings 4 (~3/4-cup servings)
Stop your display from going darkish
- 1 ½ cups COOKED quinoa* (1/2 cup dry quinoa yields ~1 ½ cups cooked)
- 1 (15 oz.) can white beans, drained and rinsed (we like cannellini or butter beans // or sub ~1 ½ cups homemade)
- 1/2 cup finely chopped parsley, giant stems eliminated (both variety will work, however flat leaf Italian parsley is greatest)
- 2 Tbsp lemon juice
- 1 Tbsp further virgin olive oil
- 2 Tbsp finely chopped purple onion
- 2-3 small cloves garlic, minced (2-3 small cloves yield ~1 Tbsp or 9 g minced)
- 1/2-3/4 tsp sea salt
- 1/2 tsp floor black pepper
- 1/4 tsp purple pepper flakes
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For those who don’t have already got cooked quinoa, put together it presently. In a small saucepan, mix 1/2 cup dry quinoa and 1 cup water (1/2 cup dry quinoa yields ~1 ½ cups cooked // alter quantity if altering default variety of servings). Deliver to a boil over medium-high warmth. As soon as boiling, cut back warmth to a simmer, cowl, and proceed cooking for ~12-Quarter-hour till the water is absorbed and the quinoa is fluffy and has expanded. Take away from the warmth, stir, and put aside (coated) when you make the salad. The quinoa will get even fluffier because it sits!
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In the meantime, to a medium mixing bowl, add drained and rinsed white beans, parsley, lemon juice, olive oil, onion, garlic, salt (beginning with the lesser quantity), black pepper, and purple pepper flakes. Stir to mix and let sit for 15-20 minutes to permit the white beans to marinate and absorb the flavors.
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Add the cooked quinoa to the marinated white beans and stir to mix. Style and alter as wanted, including extra lemon juice for brightness, parsley for herbiness, or salt to style. We added slightly extra of every.
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Leftover salad retains properly within the fridge for as much as 2-3 days. Serve chilled or at room temperature. Not freezer pleasant.
*This recipe can also be scrumptious as a white bean salad when you substitute the quinoa with extra white beans!
*Impressed by our Portobello Steaks with Avocado Chimichurri.
*Vitamin info is a tough estimate calculated with the lesser quantity of salt.
Serving: 1 (~3/4-cup) serving Energy: 198 Carbohydrates: 29.8 g Protein: 8 g Fats: 5.6 g Saturated Fats: 0.6 g Polyunsaturated Fats: 1.1 g Monounsaturated Fats: 2.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 332 mg Potassium: 376 mg Fiber: 6.2 g Sugar: 1.9 g Vitamin A: 115 IU Vitamin C: 13.9 mg Calcium: 59 mg Iron: 2.9 mg
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