Quinoa Cannellini Bean Salad Recipe

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 5 minutes

Ingrédients

2 cups tomatoes (chopped)

1 can cannellini beans (drained and rinsed)

1 large Persian cucumber (chopped)

1 red pepper (chopped)

1 cup quinoa (cooked)

1/2 cup black olives

1/2 red onion (soaked in water)

1/4 cup olive oil

1 teaspoon salt

1 teaspoon dried oregano

1/2 teaspoon sumac

Juice of 1/2 lime

1/2 teaspoon black pepper

1/3 cup crumbled feta cheese

Instructions

Drain the red onion.

Combine

In a large mixing bowl, combine the chopped tomatoes, cannellini beans, Persian cucumber, red pepper, cooked quinoa, black olives, and red onion.

Whisk

In a small bowl, whisk together the olive oil, salt, oregano, sumac, lime juice, and pepper to make the dressing.

Pour the dressing over the salad, and toss gently to coat all the ingredients.

Toss

Sprinkle the crumbled feta cheese over the salad, and gently toss again to distribute the cheese evenly.

Rest

Allow the salad to sit for about 10 minutes to allow the flavors to meld together.

Serve the quinoa cannellini bean salad as a side dish or as a light meal. Enjoy!

Store in an airtight container in the fridge for up to 3-4 days.

Nutrition

• Calories: 371 kcal
• Lipides Totaux: 22 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 16 g
• Cholestérol: 11 mg
• Sodium: 997 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 5 g
• Protéines: 10 g