Recipe: Three-bean salad with quinoa

Recipe: Three-bean salad with quinoa

Substitute any three kinds of beans including fresh green beans, canned garbanzos, pintos or black beans. Quinoa is a light, whole grain with plenty of protein itself; once you try it, you'll invite it back to your table again and again.

Serves 8

Ingredients
1 cup uncooked quinoa
Salt and ground black pepper
1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
1 1/2 cups frozen shelled edamame, thawed
1/2 cup chopped roasted red peppers
1 (15-ounce) can kidney beans, rinsed and drained
1/4 cup prepared Italian dressing
1 teaspoon dried tarragon

Method
Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.

Nutrition
Per serving: 270 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 460mg sodium, 33g total carbohydrate (8g dietary fiber, 4g sugar), 17g protein

Source: Whole Foods Market