Quinoa Salad with Zucchini and White Beans

Name: Quinoa Salad with Zucchini and White Beans
Yield: Serves 4
Ingredients: 1½ cups water; Salt; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon agave nectar; 3 tablespoons olive oil; Freshly ground black pepper; 1 cup uncooked quinoa, rinsed and drained; 1 medium-size zucchini, cut into ¼-inch dice; 1 small shallot, quartered; 2 tablespoons rice vinegar; 8 cherry or grape tomatoes, halved lengthwise; 1 ripe Hass avocado, pitted, peeled, and diced; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; 2 tablespoons chopped fresh basil; 8 kalamata olives, pitted and halved; 8 cherry or grape tomatoes, halved lengthwise

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

I Love the way the creamy avocado and cannellini beans play against the juicy tomatoes and briny olives in this flavorful salad. Cooked brown rice may be substituted for the quinoa.

Ingredients

1½ cups water
Salt
1 cup uncooked quinoa, rinsed and drained

Vegan
Gluten-free

Method

Place the water in a saucepan, add ½ teaspoon salt, and bring to a boil. Add the quinoa, return to a boil, then reduce the heat to a simmer. Cover and cook until the quinoa is tender and the water is absorbed, about 15 minutes. About 4 minutes before the quinoa is done cooking, stir in the zucchini. Remove from the heat and let sit for 5 minutes, then transfer the cooked