Quinoa and Bean Salad

Makes 6 cups (4 servings of 1-1/2 cups each)

  • 1/2 cup dry quinoa
  • 1 medium bell pepper, your choice of color, diced
  • 2 green onions, sliced thin
  • 1 can dry red kidney beans, rinsed and drained - approx 2 cups
  • 2 mini cucumbers, halved lengthwise then sliced
  • 2 Tbs cilantro chopped coarsely
  • 1 Tbs olive oil
  • 1 Tbs white vinegar
  • 1 Tbs dark balsamic vinegar
  • 1 tsp mustard
  • Dash of Splenda or sugar or honey
  1. Cook the quinoa in a small covered saucepan in 1 cup boiling water for 15 minutes and then turn off heat. Leave for 5 minutes, then remove lid and fluff with a fork. Allow to cool to room temperature before using.
  2. Meanwhile mix the diced bell pepper, sliced green onions, rinsed kidney beans and chopped cilantro in a medium to large bowl.
  3. Add the cooked quinoa and stir to combine.
  4. In a small bowl, mix the oil, vinegars, mustard and sweetener of your choice. Pour over the salad and chill for at least an hour before serving.