Protein salad with quinoa and beans
40 servings
6 minutes
A very colorful and bright salad based on canned beans and corn. And filling due to the addition of quinoa. Mexican notes are brought not only by quinoa, but also by chili pepper - with it, the salad acquires not only a carnival look , but also a pleasant spiciness.
1
In a small bowl, mix lemon juice, salt, crushed garlic, half of the chopped cilantro, and cumin; pour in oil. Add pepper to taste. Set aside.
- Lemon juice: 70 ml
- Garlic: 1 clove
- Cilantro: 60 g
- Ground cumin: 1 teaspoon
- Olive oil: 60 ml
- Salt: to taste
- Ground black pepper: to taste
2
Rinse quinoa under running water in a sieve until the water runs clear. Boil water in a pot, add salt, and cook quinoa for 15 minutes. Drain the cooked quinoa.
- Quinoa: 0.5 glass
3
Remove the core from the sweet pepper and cut it into small cubes.
- Bell pepper: 2 pieces
4
Also remove the seeds from the chili and chop it finely.
- Chili pepper: 1 piece
5
Chop cilantro and green onions.
- Cilantro: 60 g
- Spring onion: 30 g
6
Mix beans, corn, vegetables, herbs, and chilled quinoa in a large bowl. Gently toss with the dressing.
- Canned red kidney beans: 200 g
- Canned sweetcorn: 200 g
- Bell pepper: 2 pieces
- Chili pepper: 1 piece
- Cilantro: 60 g
- Spring onion: 30 g
- Quinoa: 0.5 glass