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Quinoa and Two Bean Salad

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Fresh basil and red pepper sauce blend to make this a delicious cream-of-the-crop recipe.

Quinoa and Two Bean Salad

  • Prep Time 35 min
  • Total 1 hr 45 min
  • Servings 4
  • Ingredients 12
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Ingredients

Salad

  • 1 1/2 cups frozen cut green beans
  • 1 1/3 cups water
  • 3/4 cup uncooked quinoa, rinsed, well drained
  • 1 can (15 oz) cannellini beans, drained, rinsed
  • 1/4 cup sliced green onions (4 medium)
  • 4 leaf lettuce leaves

Dressing

  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
  • 1/4 teaspoon coarse salt (kosher or sea salt)
  • 1 clove garlic, finely chopped
  • 4 to 5 drops red pepper sauce

Instructions

  • Step 
    1
    In 2-quart saucepan, stir together green beans, water and quinoa. Heat to boiling. Reduce heat; simmer 12 to 15 minutes or until water is absorbed. Remove from heat. Cool 10 minutes.
  • Step 
    2
    In medium bowl, mix cooked quinoa mixture, cannellini beans and onions. Cover; refrigerate 1 hour or until chilled.
  • Step 
    3
    Meanwhile, in small jar with tight-fitting lid, place dressing ingredients; shake well. Refrigerate until ready to serve.
  • Step 
    4
    Just before serving, pour dressing over salad; toss gently to coat. Serve on lettuce-lined plates.

Nutrition

300 Calories
9g Total Fat
12g Protein
42g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
390mg
16%
Potassium
330mg
9%
Total Carbohydrate
42g
14%
Dietary Fiber
9g
35%
Sugars
5g
Protein
12g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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