Quinoa salad

Delicious quinoa salad recipe bursting with fresh flavors and vibrant colors. Healthy, easy to make, and perfect for a light and satisfying meal.

Ingredients:

• 2 cups quinoa
• 2 cups vegetable broth
• 1 can soy beans, rinsed and drained
• 1 can white kidney beans, rinsed and drained
• 1 bunch flat leaf parsley, rinsed and chopped
• 1/2 cup sliced scallions
• 1 pint cherry tomatoes, halved
• zest of 1 lemon
• juice of 1 lemon
• 1 heaping Tablespoon grainy Dijon mustard
• 1/2 cup olive oil
• salt and pepper to taste

Instructions:

1. Start by washing the quinoa with cold water to get rid of the bitter taste coating.
2. Place it in a sturdy and wide pan over medium-high heat to toast for ten minutes, stirring continuously until the seeds turn light brown and release a pleasant aroma.
3. Take the pan off the heat, mix in the vegetable broth, put it back on the burner, increase the heat, let it come to a boil, then lower the heat, cover the pan and cook until the quinoa is firm to the bite, for approximately eighteen minutes.
4. Get rid of any remaining liquid from the quinoa, cover it and let it sit for five minutes, then use a fork to separate the grains before transferring them to a large bowl to cool down.
5. Include beans, parsley, scallions, cherry tomatoes, and lemon zest to the quinoa.
6. To make the dressing, mix lemon juice, mustard, olive oil, salt, and pepper according to your taste preference.
7. Pour the dressing on the quinoa and bean mixture, gently combine everything and serve the dish at room temperature.

Summary:

• Calories: 3351 kcal
• Fat: 136 g
• Protein: 118 g
• Carbs: 435 g
• Potassium: 6962 mg
• Magnesium: 1168 mg