Crunchy Quinoa & Kidney Bean Salad

Name: Crunchy Quinoa & Kidney Bean Salad
Yield: Serves 4-6
Ingredients: 1 handful of cherry tomatoes, halved; 1 yellow capsicum, de-seeded and diced finely; juice and zest of 1 lemon; salt and freshly ground black pepper; 1 medium red onion, peeled, diced finely; 3 courgettes, diced finely; 1 red capsicum, de-seeded and diced finely; 1 cup dill or mint dressing; 1 cup fresh italian parsley, finely chopped; ¼ cup fresh mint leaves, finely chopped; 2 carrots, peeled and diced finely; ½ cup fresh dill, finely chopped; ½ cup (100 g) kidney beans, soaked overnight; ⅔ cup (120 g) quinoa

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

This is a raw vegetable salad packed with flavour and goodness. Delicious with the addition of tuna.

Ingredients

⅔ cup (120 g) quinoa
½ cup (100 g

Side dish
Vegan
Gluten-free

Method

Cook the quinoa and kidney beans.

Place all of the ingredients in a large serving bowl and stir to combine. Season with salt and pepper and serve.