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Simple Summer Salad: Beans + Quinoa = Dinner Delight
With warm nights and busy schedules, this time of year is great for simple summer salads. Each year I am on the lookout for new options to add to my recipe repertoire and I tend to come across at least one new recipe that makes me think, "Wow, how did I live without you in my life?!" This past weekend I ran into (well, ate!) one of this year’s new favorites.
This simple bean and quinoa recipe is one that I immediately had to replicate (and modify) at home. My mother found it in an issue of Rachael Ray magazine and served it at a family cookout and I think it is a real winner.
(As usual I had to change things up a bit: My version of the recipe, which is below, includes a variety of beans, feta cheese, fresh mint and lemon zest to give a bit more depth of flavor and to make it more of a meal instead of a side dish. I also served it on a bed of mixed greens.)
INGREDIENTS:
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can of chickpeas, drained and rinsed
2 cups cooked and cooled quinoa (1 cup raw)
1 medium red onion, finely chopped
1/2 cup of feta cheese
2 bunches basil, stems discarded and leaves chopped
1 bunch of mint, stems discarded and leaves chopped
Juice of 1 1/2 lemons
1/3 cup extra virgin olive oil
A little lemon zest (about a teaspoon)
Salt and pepper to taste
DIRECTIONS:
I cooked the quinoa as directed on the package, rinsing well as usual.
Once I got the quinoa cooking on the stove, I rinsed my basil and mint and did a rough chop. I then placed the herbs in a large bowl with the kidney beans, chickpeas, feta and chopped red onion.
In a small separate bowl I juiced my two lemons and added in a bit of zest for an extra kick; I then whisked in the olive oil and the dressing was ready to go.
Once the quinoa was ready I combined all the ingredients in the large bowl, poured the dressing over the salad and served everything on a bed of greens.
Note: The beans, quinoa and cheese offer plenty of protein as a main dish, but this recipe is also excellent as a side dish with either grilled chicken or shrimp.--Rachel
4 Comments
Sara
May 12, 2012 | 12:05 pm
Moving is hectic, but I alyaws find it invigorating! Love exploring new towns and meeting new people.Quinoa is one of my faves. I like chopping a variety of bell peppers, cucumber, and tomato, then topping it with feta cheese and Italian salad dressing.The EASIEST!Although, it's SO expensive. Have you found it anywhere for cheap?I think it was something like 13 bucks a box!!!
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September 13, 2011 | 1:09 pm
[...] In a medium saucepan, bring the stock or water to a boil. Add the quinoa, cover, and simmer until all the liquid has been absorbed, about 10 [...]
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Lee
July 21, 2011 | 2:07 pm
I do this sort of dish quite frequently. I'm not too fond of chickpeas in a dish, but just love mixing kidney or black beans with quinoa.
I have all of the ingredients, so I will make this using the chickpeas.
This would be my meal, as I eat very little meat!
