Quinoa And White Bean Salad with Watercress and Tomatoes

Name: Quinoa And White Bean Salad with Watercress and Tomatoes
Ingredients: 2 tablespoons chopped fresh basil; 16 kalamata or brine-cured black olives, pitted and halved; 16 kalamata or brine-cured black olives, pitted and halved; 16 cherry or grape tomatoes, halved; 16 cherry or grape tomatoes, halved; 8 ounces watercress, thick stems removed, coarsely chopped; 1½ cups cooked cannellini or other white beans or 1 (15.5-ounce) can cannellini or other white beans, rinsed and drained; 1½ cups cooked cannellini or other white beans or 1 (15.5-ounce) can cannellini or other white beans, rinsed and drained; 1½ cups cooked cannellini or other white beans or 1 (15.5-ounce) can cannellini or other white beans, rinsed and drained; 1½ cups cooked cannellini or other white beans or 1 (15.5-ounce) can cannellini or other white beans, rinsed and drained; 3 tablespoons olive oil; Freshly ground black pepper; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon Dijon mustard; 1 small shallot, quartered; 1 garlic clove, crushed; Salt; 1 cup uncooked quinoa, rinsed and drained; 1½ cups water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Sweet, ripe Tomatoes combine with creamy white beans and refreshing, crisp watercress for a lovely salad combination that tastes as good as it looks.

Ingredients

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

Gluten-free
Vegan

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. Remove from the heat and let sit for 5 minutes, then transfer to a large bowl and let cool.
In a food processor, combine the shallot an