Dilled Bean & Quinoa Salad
Perfect bean salad for your next cookout! Bring this along and everyone is going to love it! You have to try this dilled bean salad with zucchini and quinoa!
Equipment
Ingredients
- 3 zucchini, thinly sliced, halved if large
- 1/2 cup onion, finely diced
- 1 cup quinoa
- 4 celery stalks, finely diced
- 1 can garbanzo beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 3 tbsp. dill
- 1 clove garlic, finely minced
- 1/4 cup olive oil, divided
- salt/pepper to season
Instructions
- Preheat oven to 400 degrees F. Toss the zucchini with 1 tsp. olive oil and pinch salt/pepper.
- Place in a single layer on a baking or roasting sheet and cook until tender, about 10-12 minutes.
- While the zucchini is cooking, make the quinoa. Place the quinoa in a saucepan with 2 cups water and bring to a boil. Reduce to a simmer and cook until water is absorbed and quinoa is fluffy, about 10-12 minutes. Remove from heat and let cool.
- Place the quinoa, zucchini, onion, celery, garbanzo beans, kidney beans, and black beans in a large bowl. Whisk together the dill, garlic, olive oil and pinch salt/pepper. Toss with the bean and zucchini mix. Cover and set aside for at least 30 minutes to let flavors soak in. Serve immediately.
Nutrition
Serving: 1servingCalories: 211kcalCarbohydrates: 23gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 18mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 783IUVitamin C: 25mgCalcium: 50mgIron: 2mg