Quinoa and White Bean Salad
This Quinoa and White Bean Salad is a protein-rich, fiber-packed, and incredibly satisfying dish that’s as easy to prepare as it is tasty. Whether you’re looking for a light meal, a hearty side, or a meal-prep-friendly dish, this salad has got you covered.
Ingredients
For the salad
- 1 cup quinoa
- 1 ½ cup water
- 1 can white / canellini beans
- 3 cups arugula
- ½ cup green olives chopped
- 8 sun-dried tomatoes in oil chopped
- 1 small red onion finelly chopped
- ⅓ cup parsley chopped
Dressing
- 3 tbsp lemon juice
- 2 tbsp oil from sun-dired tomatoes or olive oil
- 1 tsp maple syrup
- ½ tsp salt
- ½ tsp black pepper
Instructions
- In a medium saucepan, bring 1 ½ cup water to a boil. Add the 1 cup quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat, fluff with a fork, and let it cool.
- While the quinoa is cooking, prepare the dressing. In a small bowl, whisk together the 2 tbsp oil from sun-dired tomatoes or olive oil, 3 tbsp lemon juice, 1 tsp maple syrup, ½ tsp salt and ½ tsp black pepper.
- In a large bowl, combine the cooked quinoa, 3 cups arugula, 1 can white / canellini beans, 8 sun-dried tomatoes in oil, ½ cup green olives, 1 small red onion and ⅓ cup parsley. Drizzle the dressing over the salad and toss everything together until well coated.
- Let the salad sit for 10-15 minutes to allow the flavors to meld. You can serve it immediately at room temperature or chill it in the refrigerator for a refreshing, cold salad.