Quinoa and Bean Salad
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 cup (250 ml) quinoa, rinsed and drained
- 7 oz (200 g) thin green beans, trimmed
- 1 can (19 oz / 540 ml) red kidney beans, rinsed and drained
- 2 green onions, finely chopped
- 1/2 English cucumber, peeled and diced
- 1/4 cup (60 ml) olive oil
- 3 tbsp (45 ml) white wine vinegar
- 1 tbsp fresh tarragon, finely chopped
- A few drops Tabasco-style sauce
Instructions
- In a pot of salted boiling water, cook the quinoa for 12 to 15 minutes or until the tender-crisp. Drain and rinse under cold water. Drain well. Set aside.
- Meanwhile, in another pot of salted boiling water, cook the green beans until tender-crisp. Drain and rinse under cold water. Drain and set aside.
- In a large bowl or salad bowl, mix the quinoa and green beans with the remaining ingredients. Season with salt and pepper. Cover and refrigerate for 1 hour before serving. Serve with meat or grilled fish.
Featured in the book Ma cuisine week-end Book (French Version)