Red bean and quinoa salad with crunchy vegetables.
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Nutrition per Serving
Ingredients
Estimated total cost: €5.91 · €1.48/serving
- 1/2 medium vibrant orange or yellow bell pepper, finely diced (bell peppers add a sweet crunch to the dish)Est. price €0.25–€0.60
- 1/2 cup Salsa and Olive Oil Salad Dressing, or as needed (toss salad with dressing just before serving)Est. price €0.75–€1.80
- Salt and freshly ground pepper to taste (season the dish right before serving for optimal flavor)Est. price €0.01–€0.03
- 1 cup halved luscious yellow or red cherry tomatoes (use ripe tomatoes for the best flavor)Est. price €1.20–€2.50
- 8 baby carrots, artfully quartered lengthwise (cut carrots evenly for uniform cooking)Est. price €0.20–€0.45
- 1/3 cup chopped black olives, pitted and briny (use high-quality olives for intense flavor)Est. price €0.50–€1.10
- One 15- to 16-ounce can small red beans, drained and thoroughly rinsed (rinsing the beans reduces sodium content)Est. price €0.80–€1.60
- 3/4 cup exquisite quinoa, delicately rinsed in a fine sieve (rinse quinoa to remove any bitterness)Est. price €1.50–€2.80
- 1/2 cup peeled and meticulously diced turnip or daikon radish (peeling the radish will enhance the dish's visual appeal)Est. price €0.30–€0.65
- 2 to 3 tablespoons minced fresh dill, fragrant and verdant (add dill just before serving for maximum freshness)Est. price €0.40–€0.90
Steps
- 1In a small saucepan, mix the quinoa with 1 1/2 cups of water and bring it to a rapid simmer. Reduce the heat, cover the saucepan, and let it gently simmer for about 15 minutes until all the water is absorbed. Once done, transfer the cooked quinoa to a wide bowl or casserole dish to cool down rapidly.
- 2In the meantime, prepare a serving bowl and add in the tomatoes, turnip, bell pepper, carrots, and olives.
Cultural note
The Red Bean Quinoa Crunchy Veggie Salad is a fusion of flavors and ingredients from various culinary traditions. Quinoa, a staple grain of South America, pairs well with Mediterranean-inspired ingredients like olives and dill, creating a unique and globally-inspired dish.
Seasonal note
This Red Bean Quinoa Crunchy Veggie Salad is best made in the summer when bell peppers, cherry tomatoes, and fresh dill are in season, providing the freshest and most flavorful ingredients.
Health note
This salad is a nutritious powerhouse, packed with plant-based protein from red beans and quinoa, high fiber content from vegetables, and essential vitamins like A, C, and K. It is low in saturated fat and cholesterol-free, making it a heart-healthy option.
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