Recipe: White Bean Quinoa Salad

White bean quinoa salad – the perfect little protein packed lunch. I make quinoa salad often, yet this one is deserving of a post since it’s tasty. Let’s get started!

Ingredients

• 1 cup quinoa
• can of white beans
• small roma tomato
• 1/4 of a red onion
• 8 basil leaves
• 1/4 a cup of olive oil
• a tablespoons of balsamic vinegar
• Italian seasoning
• 1 teaspoon of dijon mustard

After you gather all of your ingredients get the quinoa cooking. I cook mine in our rice cooker with a 1:2 ratio of quinoa to water. Turns out fluffy every time.

While the quinoa is cooking rinse the white beans and dice the tomato and onion. Then, roll the basil leaves and slice.

Time for the dressing – in a shaker mix the olive oil, vinegar, seasoning and mustard together. Shake it up!

When the quinoa is cooked and cooled, mix everything together, dressing and all. Then, eat up.

With the fresh basil, this salad will keep for about a day. If you’re wanting it to last longer, keep the basil separate and you’ll be in good shape.

Thanks so much for visiting – happy Thursday and eat up.

Recipe

Print Recipe

White Bean Quinoa Salad

Author: Ali

Servings: 4

White bean quinoa salad – the perfect little protein packed lunch. I make quinoa salad often, yet this one is deserving of a post since it’s tasty. Let’s get started!

Prep Time10 minutes minutes

Cook Time10 minutes minutes

Total Time20 minutes minutes

CourseSalad

CuisineMediterranean

Ingredients

• 1 cup quinoa
• can of white beans
• small roma tomato
• 1/4 of a red onion
• 8 basil leaves
• 1/4 a cup of olive oil
• a tablespoons of balsamic vinegar
• Italian seasoning
• 1 teaspoon of dijon mustard

Instructions

• After you gather all of your ingredients get the quinoa cooking. I cook mine in our rice cooker with a 1:2 ratio of quinoa to water. Turns out fluffy every time.
• While the quinoa is cooking rinse the white beans and dice the tomato and onion.
• Then, roll the basil leaves and slice.
• Time for the dressing - in a shaker mix the olive oil, vinegar, seasoning and mustard together. Shake it up!
• When the quinoa is cooked and cooled, mix everything together, dressing and all. Then, eat up.
• With the fresh basil, this salad will keep for about a day. If you're wanting it to last longer, keep the basil separate and you'll be in good shape.