Quinoa-Cannellini Bean Salad

This recipe is adapted from Quinoa Bean Salad from Whole Foods, which was reprinted with permission from their health partner, Eat Right Across America.  Recipe from Eat for Health by Joel Fuhrman, M.D.

Quinoa-Canellini Bean Salad

Serves 6 as a side, 4 as an entree.

  • 2 cups cooked quinoa
  • 1 15 ounce can white beans (Cannellini)
  • 1/2 cup grated or shredded carrot
  • 1/2 cup currants
  • 1/4 cup raw walnuts, chopped
  • 1 tomato, diced
  • 1/2 small red onion, chopped small dice
  • 1/4 green pepper, diced
  • 1/4 red pepper, diced
  • 1/4 yellow pepper, diced
  • 1.5 cloves garlic, minced (or 1 large and one small)
  • 1 T chili powder (can add more if you want salad spicier)
  • 2 tsp Bragg’s Liquid Aminos or gluten-free low sodium soy sauce
  • 1/4 Goji Berries (optional but worth it)

Cook quinoa according to package directions and let cool (pop in fridge for an hour or so pre-salad assembly).  Can be made up to 3 days in advance and kept refrigerated.

Place all ingredients (except quinoa) in a large bowl and mix, add quinoa and toss.


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s