Quinoa Bean Salad

Name: Quinoa Bean Salad
Ingredients: 1 cup (250 mL) water; ½ cup (125 mL) quinoa; One 19 oz (540 mL) can chickpeas, drained and rinsed; One 14 oz (398 mL) can kidney beans, drained and rinsed; 1 cup (250 mL) sliced green bell pepper; 1 cup (250 mL) diced celery; ¾ cup (185 mL) chopped red onion; ½ cup (125 mL) apple cider vinegar; ¼ cup (60 mL) olive oil; 2 tsp (10 mL) minced fresh garlic; 2 tsp (10 mL) dried oregano; ½ tsp (2 mL) ground black pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This salad is similar to a regular bean salad, with the added nutrition of cooked or sprouted quinoa.

Ingredients

1 cup (250 mL) water
½ cup (125 mL

Vegan
Gluten-free

Method

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

Combine the quinoa, chickpeas, kidney beans, green pepper, celery and onion in a large bowl.

In a small bowl mix the vinegar, oil, garlic