Quinoa Bean Salad

I was inspired to create a high protein, vegan, gluten free, satiating dish for my lunches this week. Oh, and it had to be tasty. When trying to achieve high protein from non-meat sources, I usually gravitate towards quinoa with it being a complete protein on it's own. So, here it is again! This is deliciously fresh and can be served hot or cold- both equally as devouring! My carnivore-consuming husband approved of it- so that really means it's good. 

 

The best part about this dish was it's convenience. It was a one-pot, ricer cooker meal that was very low maintenance! This dish practically prepared itself while I was extremely consumed in an episode of Grey's Anatomy (I mean.. doing laundry..). 

This recipe is enough for 6 servings! 

This recipe is enough for 6 servings! 

Directions:

  1. In a rice cooker add 2 cups of quinoa and 4 cups of water. Add asparagus and green beans right away. (This usually takes 20-30 minutes, mine turns off when done)
  2. With 5 minutes of cooking left (or when most of the water has been absorbed) add all beans and edamame and cook for 5 to 10 more minutes. 
  3. Let cool then add red onion, parsley, green onion, olive oil, white balsamic vinegar, garlic salt and pepper and mix all together.
  4. Serve hot or cold!

 

Ingredients

  • 2 cups quinoa 
  • 1 Bunch Asparagus
  • 2 cups Green Beans
  • 1 Can Garbanzo Beans
  • 1 Can Black Beans
  • 1 Can White Beans
  • 1/2 Red Onion (finely chopped)
  • 1 Bunch Green Onion (chopped)
  • 1 Cup Parsley
  • 2 Cups Frozen Edamame
  • 1/4 Cup White Balsamic Vinegar
  • 1/2 Cup Olive Oil
  • 1 TBSP Garlic Salt
  • 1 TBSP Pepper