I came up with the idea for this salad during a period of heavy quinoa addiction. I ate it for a month straight and recently I’m right back on it. This is a great dish to pack up and bring to the office. It’s easy and healthy. I recommend not slicing the tomatoes until right before serving, otherwise they’ll get mealy and lose their juiciness. Feel free to add in more quinoa for a carb-heavier meal, or toss in some chopped arugula or chopped fresh spinach for a more leafy green kind of meal.
Makes 4 servings
1/2 cup dried quinoa
2 1/2 cups water (to cook the quinoa)
1/2 cup canned cannelini beans, rinsed and drained
15 string beans, ends removed and chopped in small pieces
1/3 of a large cucumber (cubed)
5 grape tomatoes, sliced in quarters
3-5 springs parsley, chopped finely
1 inch slice feta cheese, cubed
Juice of 1/2 of a lemon
Pinch of salt
Fresh cracked pepper
Rinse dried quinoa well. Add rinsed quinoa and water to a pot and bring to a simmer. Cook for 25 minutes or until all water is gone and quinoa is tender with a slight crunch. Set aside and let cool completely.
Once cooled, add in beans, string beans, cucumbers, tomatoes, parsley and feta cheese. Drizzle with olive oil, lemon juice, a pinch of salt and a few turns of fresh cracked pepper.