Quinoa is an incredible grain that is loaded with protein and is also quick to prepare. The almonds and beans in this dish add even more protein, and the fresh herbs and tangy dressing inspire a wonderful salad.
Quinoa Three Bean Salad With Toasted Almonds
250 ml (1 cup) dry quinoa
500 ml (2 cups) water
5 ml (1 tsp) salt
125 ml ( 1/2 cup) chopped toasted almonds
1 can each (398 ml/14 oz) garbanzo and kidney beans
175 ml (3/4 cup) edamame beans, shelled and thawed
30 ml (2 tbsp) fresh parsley, chopped
30 ml (2 tbsp) fresh mint, chopped
2 green onions, sliced
125 ml ( 1/2 cup) red onion, diced
2 cloves garlic, finely chopped
Several dashes ground black pepper
22 ml (1 1/2 tbsp) balsamic vinegar
45 ml (3 tbsp) tamari
120 ml (8 tbsp) olive oil
75 ml (5 tbsp) freshly squeezed lemon juice
In a medium pot, combine quinoa, water and salt and bring to a boil. Reduce to a simmer and cook, covered, for 15 minutes on low heat. Remove from heat, remove lid and allow quinoa to cool.
In a small frying pan, dry toast almonds over medium-low heat for about 5 minutes until they start to lightly brown. Remove from heat and set aside to cool. Coarsely chop almonds when they have cooled.
In a large bowl, combine garbanzo, kidney and edamame beans. Stir in parsley, mint, onions, garlic, pepper, vinegar, tamari, oil and lemon. Fold in cooled quinoa and toasted almonds.
Makes 6 to 8 servings.
Source: "ExtraVeganZa" by Laura Matthias (New Society Publishers).
