Winter Quinoa & White Bean Salad
Perfectly Balance Your Plate
This is a perfectly balanced plate.
1 cup uncooked quinoa
2 cups water
2 cans (14 oz/398 ml each) white beans, such as butter, cannellini, or navy
2 cups broccoli florets
2 celery stalks
2 cups matchstick carrots
1⁄4 cup each: dried cranberries and pumpkin seeds
1⁄4 cup preparedGreek Dressing, or dressing of your choice
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
- In Multipurpose Steamer, combine quinoa and water. Stir in broth mix. Cover; microwave on high for about 12 min, or until tender.
- Meanwhile, drain and rinse beans. Roughly chop broccoli. Dice celery.
- In a large bowl, combine quinoa, broccoli, celery, carrots, beans, and cranberries. Pour dressing on top and gently toss to combine. Top with pumpkin seeds. Add salt and pepper, to taste. Serve warm or refrigerate to chill.
Per serving (about 3 cups): Calories 510, Fat 18 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 70 g (Fibre 15 g, Sugars 12 g), Protein 21 g.
Prep the quinoa ahead of time and store in the fridge.