Lemon and Bean Quinoa Salad
By: Tinsley Stricker
Published: Monday, August 8, 2011 - 10:51am

Ingredients




1 can light red kidney beans – rinsed and drained
1 cup quinoa
1 small or ½ of a medium red onion, finely chopped
1 handful of fresh flat parsley leaves, roughly chopped
1 lemon juiced and zested
olive oil
salt & pepper

Preparation

1 Make your quinoa according to the directions on the package. Remember that quinoa is like any other pasta or grain; be sure to salt the water to season. 2 In a large bowl, mix together the kidney beans, onion, parsley and lemon zest. 3 Strain your cooked quinoa – use a colander with small holes, these little grains are tiny. 4 Pour the warm quinoa into the bean mixture and add lemon juice. 5 Toss to combine drizzling in a touch of olive oil for a glossy finish. 6 Taste and season with salt and pepper. 7 Allow 10 to 15 minutes for the grains to absorb the lemon and olive oil and serve in a large bowl. 8

About

The quinoa craze has hit CookingShorts and we’ve fallen in love with this ancient grain. You’ve never heard of Quinoa? We suggest you make friends with this belly fat busting super grain. Actually, quinoa isn’t even a grain, it’s a seed from a leafy green plant. Quinoa is packed full of amino acids, vitamins and protein. You would prepare this amazing grain in the same way you would make rice, 1 to 2 ratio.