This quinoa salad is light, flavourful, full of clean protein, fibre and lots of vitamins. Its perfect for an evening bbq or a sunny summer lunch. This recipe makes a big bowl so you make it for a party or keep the extras in the fridge for tomorrow's lunch - I like to put it over a bed of arugula day 2 to change it up a bit and get some greens.
There are more to herbs than the addition of flavour...check out the amazing health b enefits of the all star herbs in this salad.
Parsley - full of disease fighting vitamins A & C (also amazing for your skin). I'm putting it on all of my salads and in my green smoothie - it makes it taste so fresh! Its also really good for your tummy!
Mint - contains fibre and iron (yes you read that correctly ;-). So perfect chopped with fruit or muddled in a ice cold summer drink. It is also very soothing and anti-inflammatory.
Dill - high in magnesium, calcium and potassium, dill is an essential summer herb - I love it in a basic cucumber and tomato salad with a drizzle of olive oil and a sprinkle of fresh ground sea salt - yum.
Cook quinoa according to package directions. Once it is done, let it stand for about 20 minutes or put it in the fridge to cool down. You can make the quinoa in advance so that it is completely chilled by the time you are ready to serve it but it also serves well at room temp.
Whisk together the olive oil, apple cider vinegar, lemon juice, tahini and garlic to make the dressing.
In a large serving bowl combine the cooked quinoa, the beans, red onion and stir in the dressing made in the previous step. Add in sea salt and fresh ground pepper to taste. Refrigerate until ready to serve.
Before serving mix in the chopped herbs and maybe a couple squeezes of lemon.