Cook quinoa. Cool. Cook beans, drain.
Directions: In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, minced garlic, parsley, green onions).
Add in cooked and drained navy beans (or other bean of choice) and stir. In a small bowl whisk together the dressing ingredients (olive oil, balsamic vinegar, mustard, Tamari, fresh lemon juice). Stir in quinoa. Set aside.
Add the dressing just before serving and stir well. Now season with kosher salt and freshly ground black pepper to taste. Garnish with additional parsley if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cup (189g)|
|Recipe Makes: 8 cup|
|Calories from Fat: 97 (29%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 118.6mg||4 %|
|Potassium 618.3mg||16 %|
|Total Carbohydrate 48.3g||14 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 43.5g|
|Protein 12.8g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 329
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