Italian Quinoa Salad with Vegetables and Cannellini Beans
It's the start of Spring, and if you're anything like me, that means adding more salads into the mix! The fresh ingredients of this Quinoa Salad with Vegetables and Cannellini Beans are perfect for a warm, bright day. Packed with nutrients and real ingredients, you can feel great about enjoying all the flavors of this recipe. Roasted red peppers, artichoke hearts, basil, balsamic vinegar and garlic are just a handful of the simply delicious ingredients used in this recipe. Pack it for lunch for the week or serve alongside a BBQ spread--you are going to fall in love with this salad!
Course appetizer, main course, salad, sides
Keyword quinoa, vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 6
Calories 206kcal
Author Steph
Equipment
small pot
baking sheet
Ingredients
1cupquinoauncooked, raw
2cupsreduced sodium chicken brothvegetable broth for vegetarian
1cuproasted red pepperspacked in water, 15 oz jar
1cupartichoke heartspacked in water, 15 oz jar
1cupcannellini beansdrained and rinsed
1/4cupbasilfresh, choppped
1/4cupparsleyfresh, chopped
1.5tbspolive oil
1/4cupbalsamic vinegar
1/2tspkosher salt
1/2tspdried oregano
1/2tsppaprika
1/4tspgarlic powder
1/4tsponion powder
Instructions
Measure out the dry quinoa, and rinse it under cold water in a strainer.
Add the quinoa to a small saucepan with the broth.
Bring the quinoa and broth to a boil, then reduce to simmer and cover with a lid.
Cook the quinoa until the liquid is absorbed and it is tender, about 15 minutes.
In the meantime, drain the artichokes and roasted red peppers from the water, and chop them into small pieces.
Drain the beans and rinse them.
Chop the herbs.
In a small bowl, combine the olive oil, balsamic vinegar, salt, oregano, paprika, garlic powder, and onion powder.
Add the cooked quinoa to a large mixing bowl, along with the chopped vegetables and herbs.
Top with the dressing and toss to combine. Taste for seasoning.