Quinoa and Bean Medley Salad

About this recipe

This vibrant quinoa and bean salad combines the hearty goodness of quinoa with the protein power of black beans and chickpeas. Fresh vegetables and herbs provide a burst of flavor, while a simple lemon and cumin dressing ties it all together. This dish is perfect as a main course on a warm day or a side dish for meals year-round.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup cooked black beans
• 1 cup cooked chickpeas
• 1 cup diced tomatoes
• 1 cup diced cucumbers
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Directions

1. 1

   Rinse the quinoa under cold water to remove bitterness.

2. 2

   Bring water to a boil in a medium saucepan, add quinoa, reduce heat to low, and cover.

3. 3

   Simmer for 15-20 minutes until tender, then remove from heat and let it cool.

4. 4

   Combine quinoa, black beans, chickpeas, tomatoes, cucumbers, red onion, parsley, and mint in a large bowl.

5. 5

   Whisk together olive oil, lemon juice, cumin, salt, and pepper in a small bowl.

6. 6

   Drizzle the dressing over the salad and toss to coat evenly.

7. 7

   Allow flavors to meld for a few minutes before serving.

8. 8

   Serve chilled or at room temperature and enjoy!