Quinoa Bean Salad Recipe (Meal Prep)

l'épicier
In collaboration
with l'épicier
  • Preparation 20 min
  • Cooking 20 min
  • Servings 6 to 8
  • Freezing I do not suggest

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Quinoa

  • 1 ½ cups (375 ml) quinoa
  • 2 ¾ cups (680 ml) vegetable broth
  • 1 pinch salt

Vinaigrette

  • ⅓ cup (80 ml) extra virgin olive oil
  • Juice and zest of 1 large lemon
  • 1 tsp (5 ml) Dijon mustard
  • 1 tsp (5 ml) maple syrup
  • 1 small garlic clove, grated
  • ½ tsp (2 ml) dried oregano
  • Salt and freshly ground black pepper

Salad

  • 1 can (19 oz / 540 ml) mixed beans, rinsed and drained
  • 1 cup (250 ml) mini or English cucumber, diced
  • 1 orange bell pepper, finely diced
  • 1 pint (283 g) cherry tomatoes, halved
  • 1 French shallot, very thinly sliced
  • 200 g bocconcini (fresh mozzarella balls), halved
  • ½ cup (125 ml) fresh flat-leaf parsley, chopped
  • ¼ cup (60 ml) pumpkin seeds

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Preparation

  • Rinse the quinoa under cold water in a fine-mesh strainer, or soak it for 30 minutes, then drain well.
  • In a saucepan, combine the quinoa, broth and salt. Bring to a boil, cover, reduce the heat to the lowest setting and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
  • Spread the quinoa on a baking sheet and let it cool in the fridge.
  • In a Mason jar, whisk together the oil, lemon juice and zest, mustard, maple syrup, garlic and oregano. Season with salt and pepper.
  • In a large bowl, combine the cooled quinoa, beans, cucumber, bell pepper, cherry tomatoes, shallot, bocconcini and parsley.
  • Pour in the vinaigrette and toss gently to coat.
  • Sprinkle with pumpkin seeds just before serving. For lunches, keep the seeds on the side and add them when you eat.