Sunday, April 17, 2011

Spring Quinoa and Navy Bean Salad

By, Hayley Shwaizer, CNP
Spring clean your body with this lovely light and easy to prepare complete meal. Whether you’re taking a break from meat or even if you are a vegan/vegetarian, this is a great dish to freshen up your palate. It is high in fibre, packed with nutritious raw veggies and a great source of complete vegetable-based protein.


1.5 cups          dry quinoa, rinsed
2 cup               navy beans, drained from tin (or soak overnight 1 cup dried beans, rince and bring to a boil, then simmer until tender, approx. 45 mins.)
1                      English cucumber, diced
2                      celery stalks, chopped
1                      red bell pepper, seeded and diced
2                      tomatoes, diced
2                      cloves of garlic, crushed and minced
1 cup               fresh parsley or 2 tbsp dried parsley
1/3 cup            fresh flax oil (from an opaque bottle protected from oxidation) 
                        or extra virgin olive oil
¼ cup              tamari (gluten free) or soy sauce
Juice of 1/2     freshly squeezed lemon
2 tbsp              balsamic vinegar
1 tsp                hot mustard

In a medium saucepan bring 4 cups of water to a boil, add the rinsed quinoa and reduce heat to low simmering for about 15-20 minutes. Remove from heat, set aside to let it cool. In a large mixing bowl, combine all the ingredients and add the quinoa once cooled. Keep uneaten portions covered in a dark container for up to 3 days in the refrigerator. Serves 6.
Let me know how you like it. Share your thoughts in the comments below.
Bon Appétit,

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