Quinoa and Navy Bean Salad
By Mary McDougall
Serves: 4-6
Prep Time: 15 min
Cook Time: 15 min
Ingredients
15 Ounce Can
Navy beans, drained and rinsed
1 Cup
Water
1/3 Cup
Dry quinoa
1-2 Tbsp
Lime juice
1 Tsp
Cumin
1 Tsp
Coriander
1 Tbsp
Fresh cilantro, chopped
2 Tbsp
Green onion, finely chopped
2 Cups
Tomatoes, diced
1 Cup
Red bell pepper, diced
2 Tsp
Green chilies, chopped
Salt and pepper to taste
Directions
1
Bring the water to a boil in a saucepan. Add quinoa, cover, and simmer about 10-15 minutes, until all the water is absorbed. Cool 15 minutes. Meanwhile, combine lime juice, cumin, coriander, cilantro, and green onions. Stir in beans, tomatoes, bell peppers, and chilies. Add cooled quinoa, mix well and season with salt and pepper to taste.
Hint: Use any kind of bean that you like in this recipe.
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