Quinoa-and-Bean Salad

If you’ve never used quinoa, this is a great starter recipe, as this bright salad could not be simpler to make. We love how reader Ai Hiruma-Martinez packed flavor into the otherwise basic dish by adding lemon juice and fresh basil.

Photo by Gayle H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • One

    20-ounce can kidney beans

  • 2

    cups cooked and cooled quinoa (3/4 cup raw)

  • 1

    red onion, finely chopped

  • 2

    bunches basil, stems discarded and leaves chopped

  • Juice of 2 lemons

Directions

In a large bowl, mix together the kidney beans, quinoa, onion and basil. In a small bowl, whisk together the lemon juice and 1/2 cup extra-virgin olive oil; season with salt and pepper. Pour the dressing over the quinoa salad and toss to coat evenly.

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