Protein Salad with Quinoa and Beans
Salads | Mediterranean cuisine
⏳ Time
6 minutes
🥕 Ingredients
13
🍽️ Servings
40
Description
A very colorful and vibrant salad based on canned beans and corn. It's hearty thanks to the addition of quinoa. The Mexican notes come not only from the quinoa but also from the chili pepper — with it, the salad gains not only a festive appearance but also a pleasant spiciness.
Ingredients
- Meyer Lemon Juice - 2 fl oz
- Garlic - 1 clove
- Cilantro - 2.1 oz
- Ground Cumin - 1 tablespoon
- Olive Oil - 2 fl oz
- Quinoa - ½ glasses
- Red Canned Beans - 7.1 oz
- Canned Corn - 7.1 oz
- Sweet Pepper - 2 pieces
- Mild Chili Spice - 1 piece
- Scallions - 1.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a small bowl, combine lemon juice, salt, crushed garlic, half of the finely chopped cilantro, and cumin. Add the oil and season with pepper to taste. Set aside.
Step 2
Rinse the quinoa under running water in a sieve until the water runs clear. In a pot, bring water to a boil, add salt, and cook the quinoa for 15 minutes. Once cooked, drain the quinoa in a sieve.
Step 3
Remove the seeds from the bell pepper and chop it into small cubes.
Step 4
Remove the seeds from the chili and chop it finely.
Step 5
Chop the cilantro and green onion.
Step 6
Combine the beans, corn, vegetables, herbs, and chilled quinoa in a large bowl. Gently toss with the dressing.
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