Quinoa and Red Bean Salad with Crisp Veggies

Name: Quinoa and Red Bean Salad with Crisp Veggies
Yield: 6 servings
Ingredients: 3/4 cup quinoa, rinsed in a fine sieve; 1 cup halved yellow or red cherry tomatoes; 1/2 cup peeled, diced turnip or daikon radish; 1/2 medium orange or yellow bell pepper, diced; 8 baby carrots, quartered lengthwise; 1/3 cup chopped black olives; One 15- to 16-ounce can small red beans, drained and rinsed; 2 to 3 tablespoons minced fresh dill; 1/2 cup Salsa and Olive Oil Salad Dressing (page 223), or as needed; Salt and freshly ground pepper to taste

January 24, 2012

Like the previous recipe, the combination of grains and beans in this salad makes it an ideal centerpiece for a meal.

Recipe information

Yield
6 servings

Ingredients

3/4 cup quinoa, rinsed in a fine sieve

1 cup halved yellow or red cherry tomatoes

1/2 cup peeled, diced turnip or daikon radish

1/2 medium orange or yellow bell pepper, diced

8 baby carrots, quartered lengthwise

1/3 cup chopped black olives

One 15- to 16-ounce can small red beans, drained and rinsed

2 to 3 tablespoons minced fresh dill

1/2 cup Salsa and Olive Oil Salad Dressing (page 223), or as needed

Salt and freshly ground pepper to taste

Preparation

Step 1
Combine the quinoa with 1 1/2 cups water in a small saucepan and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the water is absorbed. Transfer the quinoa to a wide bowl or casserole dish so that it can cool quickly.
Step 2
Meanwhile, place the tomatoes, turnip, pepper, carrots, and olives in a serving bowl.
Step 3
When the quinoa is just warm, add it to the vegetables along with the beans, dill to taste, and dressing; toss together. Season with salt and pepper, then serve.
menu suggestions
Step 4
A green vegetable side dish enhances this hearty salad nicely. Try it with Sautéed Asparagus with Almonds (page 203), any of the broccoli side dishes on page 204, or Zucchini and Polenta Marinara (page 200). Add sautéed soy sausage links or BBQ-Flavored Skillet Tofu (page 62) if you’d like a larger meal.
Step 5
For a filling meal, pair this with Smashed Sweet Potatoes with Cashew Butter Sauce (page 209) and steamed broccoli, Brussels sprouts, or green beans.
nutrition information
Step 6
Calories: 245
Step 7
Total Fat: 8g
Step 8
Protein: 8g
Step 9
Carbohydrates: 36g
Step 10
Fiber: 6.5g
Step 11
Sodium: 65mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsSalad Quinoa Rice & Grains Bean and Legume Vegetable Cherry Tomato Tomato Radish Root Vegetable Carrot Main Dinner Dairy Free Vegan Vegetarian Gluten Free Quick Easy Weeknight Meals Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

menu suggestions

Step 4

Step 5

nutrition information

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes