This protein-packed quinoa salad is full of flavor and great served as a main dish or side dish.
quinoa salad, salad
For the Salad:
½lb.green beanstrimmed and snapped into 2-inch pieces
1(15 oz) can of garbanzo beans (chickpeas), drained and rinsed
1(15 oz) white beans, drained and rinsed
1red bell pepperseeds removed and chopped
1yellow bell pepperseeds removed and chopped
1 cupchopped seedless cucumber
1cupgrape tomatoescut in half
1/4cupdiced red onion
1/4cupcrumbled feta cheese
1/3cupkalamata olivespitted and sliced in half
1/4cupchopped fresh basil
For the Dressing:
Kosher salt and freshly ground black pepper
In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl.
Meanwhile, blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry.
Add the green beans, garbanzo beans, white beans, peppers, cucumbers, tomatoes, red onion, feta cheese, olives, and basil to the bowl with the quinoa.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, basil, oregano, salt, and pepper. Pour dressing over the salad and gently stir until salad is coated with dressing. Season with additional salt and pepper. Serve.
Note-if you have an Instant Pot, you can cook the quinoa in your Instant Pot. It only takes one minute.