Make it once, enjoy it all week long! This Tuscan Bean and Quinoa Salad makes a perfect plant-based lunch or dinner that’ll leave you feeling satisfied and energized.
Author:Angela @ Eat Spin Run Repeat
Prep Time:15 mins (+ chill time)
Cook Time:10 mins
Total Time:25 mins
2/3 cup uncooked quinoa (this will make about 2 cups cooked)
2 cups diced cucumber
1 ½ cups halved cherry tomatoes
1 cup shredded spinach or baby greens
2 cups cooked beans of choice (Great Northern beans, white navy beans, kidney beans and chickpeas are all great)
1 large roasted red bell pepper, cut into strips
1/4 cup sundried tomatoes soaked in hot water for 10 mins to rehydrate
1/4 cup very thinly sliced red onion
2 tbsp finely minced fresh parsley
1 tbsp finely minced fresh basil
1 tsp dried Mediterranean seasoning or blend of Italian herbs
For the dressing (you may have some leftover):
2 tbsp extra virgin olive oil
3 tbsp dark balsamic vinegar
1 tsp Dijon mustard
sea salt and black pepper, to taste
Boil the quinoa in water according to package directions, about 10 minutes. While it cooks, prepare all remaining ingredients as directed above and toss them together in a large bowl.
When the quinoa is finished cooking, drain off any excess boiling liquid and let it cool in the fridge for 5-10 minutes. (This will prevent the heat from wilting the greens.)
Whisk together the dressing. Pour it over the salad and toss well to coat.
Once the quinoa has cooled, stir it into the rest of the ingredients. Adjust to taste with sea salt and black pepper, plus a little more Mediterranean seasoning if you like. Note that the flavour will intensify after the salad has been left to sit for a few hours.
Serve with lemon wedges for squeezing over top, if desired.