Tasty tuesday...quinoa bean salad

 My new cookbook Quinoa 365  has been quite a revelation. I have really enjoyed working with quinoa over the past few weeks. This grain really does act like rice in that it's a fabulous canvas to paint with. I have served it hot and cold, both with success.  This particular recipe reminded me of the summertime meals my Mom would make. Filled with fresh vegetables and topped with a light vinegar based dressing it is refreshing. Perfect for hot summer nights.

Celebrate the Feast!

Mary

This weeks recipe is being shared with Balancing Beauty and Bedlam and City Wife Country Life! Head on over to their blogs and check out other fabulous recipes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

adapted from Quinoa 365

1 cup water

1/2 cup quinoa

One 19 oz can chickpeas, drained and rinsed

One 14 oz can kidney beans, drained and rinsed

1 cup green bell pepper

1 cup diced celery

1 cup chopped, cooked, green beans

3/4 cup chopped red onion

1/2 cup apple cider vinegar

1/4 cup olive oil

2 teaspoons minced fresh garlic

2 teaspoons dried oregano

1/2 teaspoon ground black pepper

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool. 

Combine the quinoa, chickpeas, kidney beans, green beans, celery, green peppers, and onion in a large bowl. 

In a small bowl mix the vinegar, oil, garlic, oregano, and black pepper until well blended. 

Add the dressing to the salad, mix well and serve immediately.