Vegetable and Bean Salad with Quinoa

This Vegetable and Bean Salad with Quinoa is a vibrant and nutritious dish, perfect for a light yet satisfying main course. Packed with protein and fiber, it's a delicious way to enjoy a variety of fresh vegetables and legumes.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Canned black beans - 1/2 cup, rinsed and drained
• Canned kidney beans - 1/2 cup, rinsed and drained
• Cherry tomatoes - 1 cup, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Red onion - 1/4 medium, finely chopped
• Fresh parsley - 1/4 cup, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Rinse the quinoa under cold water in a fine-mesh strainer.
2. In a medium saucepan, bring 2 cups of water to a boil, then add the rinsed quinoa.
3. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed.
4. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
5. In a large bowl, combine the cooked quinoa, black beans, kidney beans, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley.
6. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
7. Pour the dressing over the salad and toss gently to combine.
8. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.4 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestive health.
• Contains a variety of vitamins and minerals from fresh vegetables, supporting overall wellness.

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