Quinoa Bean Salad

The days are beginning to gain hours of daylight and with this comes the excitement of warmer temperatures and sunshine. I can already feel the 'change' within me that translates into my my longing for foods that need not warm me as they did during the cold winter months but instead are cooling to the body. As the seasons change so do our tastes and desires for different foods.

I went to my repertoire of cookbooks last week and was looking for something to make that would be both quick and nutritious as a side dish. I came across a recipe for Quinoa Bean Salad and I was in! I love chick peas and also kidney beans and the best thing of all was that I had all of the ingredients already in my refrigerator and pantry! I have already made this recipe twice and it is so tasty! It bears sharing with everyone so that you can enjoy it too. I do try to use organic ingredients (which quinoa is most often organic), but any fresh, local ingredients will be delicious also! And when it's made with love it's just the best ever :)

Let's share in some facts about quinoa. It is an amazing food choice!
can be bought as a grain, flour or in flakes

• grains can come in red, black or a white / golden colour
• grains cook up to 3 or more times it's original volume
• cooks up quickly
• an excellent source of protein 
• is considered a complex carbohydrate allowing for easy and slow digestion 
• is gluten free

Quinoa Bean Salad

1 cup of water
1/2 cup of quinoa
One 19oz can of chickpeas, drained and rinsed
One 14 oz can of kidney beans, drained and rinsed
1 cup sliced green bell pepper
1 cup diced celery
3/4 cup chopped red onion
1/2 cup apple cider vinegar
1/4 cup olive oil
2 tsp dried oregano
1/2 tsp ground black pepper

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

Combine the quinoa, chickpeas, kidney beans, green pepper, celery and onion in a large bowl.
In a small bowl mix the vinegar, oil, garlic, oregano and black pepper until well blended.

Add the dressing to the salad, mix well and serve immediately.

* I do like the salad to sit for a while in the refrigerator for the flavours to blend. I find it gives time especially for the dried oregano to become more flavourful.

Credit must always be given to the authors of the cookbook ~ Quinoa 365 : The Everyday Superfood Patricia Green and Carolyn Hemming

I hope you add this recipe to your summer meal plans and enjoy it's fresh taste and all of the amazing nutrition it has to offer!

Healthy blessings sent this morning!

Maggie