Colorful and refreshing, this light quinoa salad is packed with nutrition. Fresh basil and chopped veggies are combined with quinoa and white cannellini beans and then tossed in a simple balsamic vinaigrette. You'll want to make this over and over again.
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 6people
Author Stephanie McKercher, RDN
Ingredients
1 cupdry quinoaor 3 cups cooked quinoa
1 cupgrape tomatoesquartered
1yellow bell pepperdiced
½red oniondiced
2carrotspeeled and diced
3cupsspinachroughly chopped
¾cupfresh basilroughly chopped
115 oz cancannellini beansdrained and rinsed
4tablespoonbalsamic vinegar
2 tablespoonextra virgin olive oil
3 clovesgarlicminced
1lemonzest and juice
salt and pepperto taste
Instructions
Prepare quinoa: combine with 2 cups water or vegetable broth and cook until water absorbed, about 15 minutes. Fluff with fork and allow to cool.
Add tomatoes, pepper, onion, carrots, spinach, basil, and beans to a large mixing bowl and set aside.
In a separate small bowl, whisk together remaining ingredients to prepare dressing.
Add cooled quinoa and dressing to salad and toss until well-combined. Serve at room temperature or cold. Store in fridge for up to one week.