Mediterranean Three-Bean Quinoa Salad

Mediterranean Three-Bean Quinoa Salad

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serves 8

35 minutes

Dressing Ingredients

• ¼ cup olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, pressed
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• Kosher salt and freshly ground black pepper

Salad Ingredients

• 2 cups water
• 1 cup quinoa
• ½ pound green beans (trimmed), snapped into 2-inch pieces
• 1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15-ounce) can white beans, rinsed and drained

• 1 red bell pepper (seeds removed), chopped
• 1 yellow bell pepper (seeds removed), chopped
• 1 cup chopped seedless cucumbers
• 1 cup grape tomatoes, sliced in half
• ⅓ cup kalamata olives, pitted and sliced in half
• ¼ cup diced red onion
• ¼ cup crumbled feta cheese
• ¼ cup chopped fresh basil

Instructions

1. In a medium saucepan over high, add the water and quinoa. Bring to a boil.
2. Cover, reduce the heat to low, and simmer until the quinoa is tender, about 15 minutes.
3. Remove the pan from the heat, let stand for 5 minutes, and then uncover. Fluff the quinoa with a fork, and then spoon it into a large bowl.
4. Meanwhile, bring a large pot of salted water to a boil.
5. Add the green beans to the pot, and cook until tender-crisp, about 2 minutes. Drain, place in a bowl of ice water, drain again, and pat dry.
6. Add the green beans, garbanzo beans, white beans, red and yellow peppers, cucumbers, tomatoes, olives, onion, feta, and basil to the bowl with the quinoa.
7. Make the dressing: In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, and salt and black pepper to taste.
8. Pour the dressing over the quinoa mixture, and gently stir to coat the salad. Season with additional salt and pepper.