This Quinoa Bean Salad Recipe will knock your socks off.
The ingredients are so simple — and so is the preparation…
This a great salad to have on hand in the fridge as a side dish, or even a complete meal as it has a great blend of nutritarian foods to keep you satisfied. And it’s not bland either, that’s for sure!
The best part of this is, it’s more like a formula than a recipe. The combinations are endless, but you can just stick with the basic ratio of ingredients. Try different kinds of beans, wild rice instead of quinoa or even dried currants or cranberries instead of raisins…add some celery, chop up some kale…whatever you like best! I promise, if you like the basic salad, you’ll like any combo that you have on-hand.
I’m such a huge fan of recipes like these because they are so easy to throw together, multiply and have a huge store in your fridge for a week, just waiting for you to dig in…when you stare in the fridge wishing you had a huge chocolate cake instead.
You just grab a few bites of this salad and while it might not be the exact thing you were craving, it takes that edge off and gets you back to sane real quick. And you just had a super nutritious Craving Satisfier.
Quinoa Bean Salad Recipe How To Video
- 2 cups cooked quinoa
- 2 (15 ounce) cans no-sodium cannellini beans
- 1 cup grated carrots
- 1 cup raisins
- 1 cup raw, unsalted walnuts, chopped
- 1 cup chopped tomatoes
- ½ small red onion, thinly sliced or finely diced
- 1 red pepper, diced,
- 1 green pepper, diced
- 1 yellow pepper, diced
- 4 cloves fresh garlic, finely minced
- 1 tablespoon Mrs. Dash Southwest Chipotle Seasoning Blend (or regular chili powder for less heat)
- 1 tablespoon tamari, low sodium soy sauce or Bragg's Liquid Aminos
- In a very large bowl, add all ingredients and stir to combine well. Salad will taste even better if refrigerated overnight, allowing the flavors to mix together.