Citrus Quinoa and Bean Salad
This recipe is filled with a variety of vegetables, including red bell pepper, red onion, avocado, parsley, and cherry tomatoes, offering a range of vitamins and minerals, perfect for women’s health.
Ingredients
- ⅔ cup Quinoa dry
- 1 cup Black Beans canned, drained, rinsed
- 1 cup Chickpeas canned, drained, rinsed
- ½ Red Bell Pepper chopped
- ¼ cup Red Onion finely chopped
- 1 cup Cherry Tomatoes chopped
- ½ Avocado pitted, diced
- ½ Orange or 1 Clementine Diced
- Dressing
- 2¼ Tbsp Lemon Juice
- 2 Tbsp Lime Juice
- ½ Garlic clove, minced
- ¼ Cup Parsley choppewd
- ¼ tsp Sea Salt
- Spouts to garnish (optional)
- Lime Wedges to garnish (optional)
Instructions
- Cook quinoa according to package directions. Set the cooked quinoa aside to cool slightly.
- While the quinoa is cooking, add the remaining salad ingredients to a medium sized bowl. Stir to combine. Set aside.
- In a small bowl, add the dressing ingredients and combine well.
- Pour the dressing over the salad mixture and toss, being sure the salad mixture is well coated.
- Add additional salt or lemon juice to taste.
- To assemble, split quinoa between serving bowls, then top with salad mixture. Garnish with sprouts and lime wedges if using. Enjoy!
Notes
Nutritional information per serving:
Calories: 423
Carbs: 72g
Fibre: 21g
Sugar: 13g
Protein: 18g
Fat: 10g