HomeBakingLemony White Bean Quinoa Salad

Lemony White Bean Quinoa Salad

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Spoon and fork in a bowl of white bean quinoa salad topped with lemon slices

Subsequent time you’re searching for a easy, nourishing facet, do this white bean quinoa salad! It’s brilliant, herby, lemony, and SO versatile. We particularly find it irresistible with portobello “steaks” or baked fish, or actually any major dish with parsley and lemon!

Simply 1 bowl and half-hour required for this protein- and fiber-packed salad. Allow us to present you the way it’s carried out!

White beans, quinoa, red onion, parsley, lemon, olive oil, garlic, red pepper flakes, salt, pepper

It begins with cooking quinoa till FLUFFY (or utilizing leftover when you have it round). This pseudo-grain (technically a seed!) originated in South America, however its well being advantages have now earned it a spot on menus in far-reaching areas. It’s wealthy in magnesium, fiber, folate, zinc, and all the important amino acids!

Fluffy quinoa with a fork in a saucepan

Whereas the quinoa is cooking, we marinate white beans in lemon juice, olive oil, purple onion, garlic, salt, pepper, purple pepper flakes, and LOTS of parsley. The white beans take in the flavors, leaving them just a little tangy, herby, savory, and spicy!

Pouring olive oil over white beans, garlic, parsley, red pepper flakes, and red onion

Then we add the cooked quinoa and provides it one other good stir.

Stirring cooked quinoa with other salad ingredients

Then it’s prepared for any last-minute tweaks to make it good on your style buds. Extra olive oil will give it richness, lemon juice provides brightness, and solely your coronary heart (okay, and style buds) will know the way a lot salt is best for you!

Fork and spoon in a bowl of white bean quinoa salad topped with lemon slices

We hope you LOVE this white bean quinoa salad! It’s:

Shiny
Herby
Lemony
Subtly spicy
Nourishing
& SO scrumptious!

It’s a fast and straightforward facet that retains and travels properly, making it good for picnics, meal prep, or a weeknight dinner. Want some weeknight meal inspo? Strive it with our Portobello Steaks with Avocado Chimichurri, Simple Baked Cod with Spring Greens, or Grilled Romaine Caesar Salad.

Extra Scrumptious Methods to Take pleasure in Quinoa

Should you do this recipe, tell us! Depart a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!

Slicing into a portobello steak on a plate with a side salad

Prep Time 15 minutes

Cook dinner Time 15 minutes

Whole Time 30 minutes

Servings 4 (~3/4-cup servings)

Course Facet

Delicacies Gluten-Free, Mediterranean-Impressed, Nut-Free, Vegan

Freezer Pleasant No

Does it hold? 2-3 Days

Stop your display screen from going darkish

  • 1 ½ cups COOKED quinoa* (1/2 cup dry quinoa yields ~1 ½ cups cooked)
  • 1 (15 oz.) can white beans, drained and rinsed (we like cannellini or butter beans // or sub ~1 ½ cups selfmade)
  • 1/2 cup finely chopped parsley, massive stems eliminated (both sort will work, however flat leaf Italian parsley is greatest)
  • 2 Tbsp lemon juice
  • 1 Tbsp additional virgin olive oil
  • 2 Tbsp finely chopped purple onion
  • 2-3 small cloves garlic, minced (2-3 small cloves yield ~1 Tbsp or 9 g minced)
  • 1/2-3/4 tsp sea salt
  • 1/2 tsp floor black pepper
  • 1/4 tsp purple pepper flakes
  • Should you don’t have already got cooked quinoa, put together it at the moment. In a small saucepan, mix 1/2 cup dry quinoa and 1 cup water (1/2 cup dry quinoa yields ~1 ½ cups cooked // alter quantity if altering default variety of servings). Deliver to a boil over medium-high warmth. As soon as boiling, scale back warmth to a simmer, cowl, and proceed cooking for ~12-Quarter-hour till the water is absorbed and the quinoa is fluffy and has expanded. Take away from the warmth, stir, and put aside (coated) whilst you make the salad. The quinoa will get even fluffier because it sits!

  • In the meantime, to a medium mixing bowl, add drained and rinsed white beans, parsley, lemon juice, olive oil, onion, garlic, salt (beginning with the lesser quantity), black pepper, and purple pepper flakes. Stir to mix and let sit for 15-20 minutes to permit the white beans to marinate and take in the flavors.

  • Add the cooked quinoa to the marinated white beans and stir to mix. Style and alter as wanted, including extra lemon juice for brightness, parsley for herbiness, or salt to style. We added just a little extra of every.

  • Leftover salad retains properly within the fridge for as much as 2-3 days. Serve chilled or at room temperature. Not freezer pleasant.

*Cook dinner time and complete time embrace cooking quinoa.
*This recipe can also be scrumptious as a white bean salad for those who change the quinoa with extra white beans!
*Impressed by our Portobello Steaks with Avocado Chimichurri.
*Diet info is a tough estimate calculated with the lesser quantity of salt.

Serving: 1 (~3/4-cup) serving Energy: 198 Carbohydrates: 29.8 g Protein: 8 g Fats: 5.6 g Saturated Fats: 0.6 g Polyunsaturated Fats: 1.1 g Monounsaturated Fats: 2.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 332 mg Potassium: 376 mg Fiber: 6.2 g Sugar: 1.9 g Vitamin A: 115 IU Vitamin C: 13.9 mg Calcium: 59 mg Iron: 2.9 mg



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