Zesty Black Bean & Chickpea Quinoa Salad (Edit recipe)

Bob's Red Mill Quinoa is a must-have for all pantries. Delicious and flavourful as a side, and even better mixed with a variety of fresh vegetables for a wonderful cold salad like our Zesty Black Bean & Chickpea Quinoa salad!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	453
Fat:	9 g
Carbohydrates:	75 g
Protein:	20 g
Cholesterol:	0 g
Sodium:	188 mg
Fiber:	16 g
Sugars:	6 g
Calculated for total recipe.

by Natura Market

View original recipe

Serves: 8-10

Ingredients

1.5 cups Quinoa, (Bob's Red Mill Organic White Whole Grain)
400 gram Chickpeas, canned
400 gram Black Beans, canned
1 cup Cherry Tomato, quartered
3 Cucumber, persian, diced
.5 cup Red Onion, finely chopped
.25 cup Parsley, firmly packed Fresh, chopped, Fresh
2 Tbsp Extra Virgin Olive Oil
1 Lemon, juiced
1 Tbsp Coarse-Dijon Mustard (Noble Made), zesty
1 tsp Pure Maple Syrup
1 tsp Ground Cumin
1 tsp dried Oregano
.5 tsp Salt
.25 tsp Black Pepper, ground

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add 1.5 cups of quinoa into a large saucepan. Add 3 cups of water and bring to a boil over high heat. Reduce the heat to a low simmer, cover, and cook for 12-15 minutes — until quinoa is tender and fluffy, and all the water is absorbed. Remove from the heat and set aside to cool completely.
Rinse the chickpeas and black beans in a colander until the water runs clear. Transfer to a large salad bowl. Add the tomatoes, cucumber, red onion, and parsley. Mix well. Fold in the cooled quinoa.
In a small bowl, whisk the olive oil, lemon, mustard, maple syrup, cumin, oregano, salt and pepper. Drizzle over the salad, and mix to fully cover salad ingredients. Cover, and store in the refrigerator until ready to serve. Lasts 3-4 days in the refrigerator.