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Quinoa Three Bean Salad

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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 Serving
Calories 417 kcal

Ingredients
 

  • ½ cup (85g) Quinoa, Dry - Available in 16-ounce bags
  • ½ cup (82g) Chickpeas (cooked, drained and rinsed) - About ⅓ of 15-ounce can
  • ½ cup (89g) Red Kidney Beans (cooked, drained and rinsed) - About ⅓ of 15-ounce can
  • ½ cup (90g) Cannellini Beans (cooked, drained and rinsed) - About ⅓ of 15-ounce can
  • 1 cup (180g) Tomato (diced, divided) - About 1 ½ medium-sized tomatoes
  • 1 cup (149g) Red Bell Pepper (diced) - About 1 large-sized pepper
  • 3 tbsps (45g) Red Wine Vinegar - Available in 16.9-ounce bottles
  • 1 tbsp (20g) Date Syrup - Available in 18-ounce bottles
  • 1 tbsp (10g) Shallot (minced) - About ½ of a medium-sized shallot
  • ½ tsp (2g) Garlic Powder - Available in spice jars
  • ½ tsp (1g) Italian Seasoning - Available in spice jars
  • ¼ cup (11g) Basil Leaves (chopped) - Available in 3-ounce containers

Instructions
 

  • Cook the quinoa according to package instructions, then set aside to cool.
  • In a large salad bowl, combine the cooked quinoa, chickpeas, red kidney beans, cannellini beans, half of the diced tomatoes, and the red bell pepper.
  • In a small blender, combine the remaining tomatoes, red wine vinegar, date syrup, shallot, garlic powder, and Italian seasoning. Blend until smooth.
  • Pour the dressing over the salad and toss until evenly coated.
  • Garnish with the chopped fresh basil. Serve and enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to 4 days.

Nutrition

Calories: 417kcalCarbohydrates: 76gProtein: 19gFat: 4.6gFiber: 14g