Quinoa & Kidney Bean Salad

quinoa saladNothing like a nutritious lunch to give you a real boost in the afternoon. Here’s a fabulous little salad I’m sure you will love. It keeps in the fridge for up to three days — no excuses for not eating well! 😉

Quinoa & Kidney Bean Salad
Serves 3

  • 1 cup quinoa
  • 2 cups water
  • 1 tsp Dijon mustard
  • 1 tbsp white balsamic vinegar
  • 4 tbsps olive oil
  • salt and pepper
  • 1 sweet red pepper, chopped
  • 1 large carrot, grated
  • 1 red onion, finely chopped
  • 1 can kidney beans, drained and rinsed
  • 3 tomatoes, chopped
  • 50 g watercress

Put the quinoa and water in a pan, bring to a boil and leave to cook gently for 10 minutes. Take the pan off the heat, place the lid slightly ajar and leave for an additional ten minutes. Whisk the Dijon mustard, balsamic vinegar, olive oil, and salt and pepper in a large bowl. Add the rest of the ingredients and fold in the quinoa.

 

 

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