Lemony Quinoa Cannellini Bean Salad

  

 

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. 

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Creamy Miso White Bean Soup

  

Ingredients

¼ cup extra-virgin olive oil, divided

1 cup chopped yellow onion

3 15-ounce cans cannellini beans, drained and rinsed

4 cups vegetable broth

1 tsp kosher salt

1 tbsp rosemary leaves, divided

3 tbsp white miso

2 tbsp unsalted butter

1 tbsp sherry vinegar

 

Preparations

Heat 2 tablespoons of the olive oil in a large pot over medium-high. Add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Stir in cannellini beans, vegetable broth, salt, and 2 teaspoons of the rosemary leaves, and bring to a boil over medium-high. Reduce heat to medium, and simmer until beans are very soft, about 15 minutes.

Transfer bean mixture to a blender; add miso. Secure lid on blender; remove center piece to allow steam to escape, and place a clean towel over opening. Process until smooth, about 30 seconds. Transfer mixture back to pot over medium-low. Add butter and vinegar, and stir until butter melts. Serve immediately topped with remaining 2 tablespoons olive oil and 1 teaspoon rosemary leaves.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

5 Bean Salad

   

Ingredients

5 tbsp lemon juice (from 2 lemons)

5 tbsp extra-virgin olive oil

¼ cup finely chopped fresh tender herbs (such as parsley, basil or mint), plus more for garnish 

2 cloves garlic, minced (about 2 teaspoons)

1 tsp Dijon mustard

1½ tsp salt

1 tsp Italian seasoning

½ tsp  pepper pdr

1 (15-ounce) can no-salt-added kidney beans, rinsed

1 (15-ounce) can no-salt-added chickpeas, rinsed

1 (15-ounce) can no-salt-added black beans, rinsed

1 (15-ounce) can no-salt-added pinto beans, rinsed

1 (15-ounce) can no-salt-added cannellini beans, rinsed

1 small (8-ounce) orange bell pepper, chopped (about 1¼ cups)

½ cup chopped red onion

Preparations

 

Combine 5 tablespoons lemon juice, 5 tablespoons oil, ¼ cup chopped herbs, the minced garlic, 1 teaspoon mustard, 1¼ teaspoons salt, 1 teaspoon Italian seasoning and ½ teaspoon pepper in a large bowl; whisk well. 

 

Add rinsed kidney beans, chickpeas, black beans, pinto beans and cannellini beans and the chopped bell pepper and chopped onion; stir to coat evenly. 

 

Cover and refrigerate for at least 30 minutes, stirring occasionally, to allow the flavors to meld. Garnish with additional herbs before serving, if desired. 

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs