Thursday, May 19, 2016

Quinoa Bean Salad
























I have a friend who is vegetarian and that can be challenging to a meat and potatoes girl like me.  So when I invite her over for lunch or dinner, I'm always searching for new recipes that I think she'll enjoy. Last summer, when everyone was eating hot dogs and hamburgers off the grill, I wanted something that was both light and summery, yet had lots of protein and a wonderful flavor.  I went to my pantry and took a look at my Star Fine Foods ingredients and came up with this little salad and it was a huge hit! She loved it....and the other guests loved it too.  You can serve this as a main dish or a side dish.  It's that good! 

Quinoa Bean Salad

2 (14 ounce) cans Kidney beans, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed
2 cups cooked quinoa
2 cups barley or couscous
1 garlic clove, minced
¼ cup red bell pepper, diced small
¼ cup green pepper diced small
4 thin-sliced scallions
1 tablespoon fresh parsley
¼ cup cilantro
3 tablespoons lime juice
1 tablespoon honey
Salt and pepper to taste

Cook the quinoa as directed on package. Do the same with the barley or couscous or whatever other grain you have chosen. When finished cooking, set aside.




















Mix together the cilantro, parsley, lime juice, red wine vinegar, garlic, honey, olive oil, salt and pepper in a blender or food processor and pulse. Chill in refrigerator while you prepare you salad.

Once cooked, add your grains to a large bowl.  Add in chick peas, kidney beans, red and green pepper and scallions. Pour cilantro lime vinaigrette over quinoa salad and let marinate for at least 30-45 minutes.












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Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

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