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.

 

SALAD 

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,