Creamy Bean and Quinoa Salad

This is the perfect salad to make once and eat several times for lunch throughout the week. Also a great potluck salad, the crisp veggies, hearty grains and beans hold up well once dressed. You can adapt this salad by adding any other hearty veggies.

Ingredients:

1 cup quinoa

3 cups water

1 25-ounce can or 2 1/2 cups cooked beans (garbanzo, navy or cannellini)

Suggested vegetables:

1 English cucumber, diced

1 bunch radishes, cubed

2 carrots, diced

1/2 bunch green onion, diagonally sliced

1/3 bunch parsley, chopped

Dressing:

1/2 cup mayonnaise (or vegan mayonnaise)

2 tablespoons lemon juice

2 tablespoons apple cider vinegar

1 tablespoon fresh dill

1 teaspoon unrefined sea salt

1 teaspoon dried basil

1 teaspoon minced garlic

Method:

Boil quinoa in salted water until tender, about 15 minutes. Drain and cool.

In a salad bowl, mix together the cooked quinoa, beans, and vegetables.

Mix together the dressing and pour over the salad, mixing well.

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