Tip: Add a few dashes of Chief Saffron Powder to this salad and brighten up the colors while adding a healthy twist to the Tri Color Bean & Quinoa Salad.
Here is a recipe that is not only simple but it is sure to appeal to everyone. If you love quinoa, try this recipe. With the addition of beans and other super fresh herbs you are sure to make this a favorite. I encourage you also to add or substitute different beans. For this recipe I used canned beans but if you are comfortable using dry beans definitely give it a shot. If you never tried cooking quinoa before, don’t be afraid. 12 minutes and you are set. Enjoy…
- 1 tablespoon Olive oil
- 2 tablespoon vinegar,add more as needed
- 1 teaspoon Crushed red pepper
- 1 teaspoon Black pepper
- 2 teaspoon Salt
- 2 stalk(s) scallion - chopped
- 4 sprigs cilantro - chopped very
- 4 sprigs parsley - chopped very
- 2 stalk(s) celery - diced small 4 clove garlic -minced
- 1 can(s) Black Eyed Peas
- 1 can(s) Chick Peas
- 3 cups cooked Quinoa - tri color (optional)
- 4 cups water
Drain and rinse both cans of beans and set aside.
Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 30 secs.Drain.
Add 4 cups water in a medium size pan along with the rinsed quinoa and bring to a boil, and allow to cook for 12 minutes. Drain Quinoa , put back into pot , cover and let simmer for 5 minutes on a very low heat Fluff and allow to cool.
In a large mixing bowl add quinoa and beans.
Add chopped celery, parsley, cilantro and scallion, mix together
Add vinegar and oil , Stir in.
Add salt, pepper and crushed red pepper,mix thoroughly.
Store in the refrigerator until ready to use.
You can also add 2 cups water to the 1 cup quinoa, bring to a boil,then simmer and cook for about 12-15 minutes, when all water is absorbed,remove from heat and let sit covered for about 5 minutes, then fluff and use.