Ingredients
3 cups cooked quinoa,fully cooled ( see notes)
14 ounce cannellini beans, rinsed and drained
1/2 cup diced cucumber, seeds removed
1/2 cup diced tomatoes
1/2 cup diced red bell pepper
3 tbsp chopped fresh parsley
1 tbsp chopped fresh dill, optional
For the Lemon Vinaigrette:
1/4 cup sunflower or extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp fresh lemon zest
2 tbsp white wine vinegar
1 clove garlic,finely minced
1-2 tsp honey(vegans: use sugar or sweetener of choice)
1 tsp sea salt
1/4 tsp freshly ground black pepper
Instructions
Combine the ingredients in a large salad bowl.
To prepare the vinaigrette, whisk the ingredients together in a bowl. Pour the vinaigrette over the salad and gently stir to combine.
Let chill in the fridge for at least two hours before serving.
Notes
It's
generally recommended that raw quinoa be thoroughly rinsed and drained
before cooking it to remove saponin, which can make the quinoa taste
bitter or soapy.