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Parsley, Lemon and Cannellini Bean Salad
2/3 cups red quinoa
2/3 cups flat leaf parsley, finely shredded
2/3 cups mint, finely shredded
3-4 green onions, thinly sliced
1 1/3 cups cannellini beans, drained
1/2 large lemon, skin and seeds removed, flesh finely chopped
1/2 teaspoon ground allspice
1/4 cup olive oil
Salt and pepper, to taste
Cook the quinoa in boiling water and drain. Rinse under cold water and drain. Set aside and let it dry out.
Transfer quinoa to a large bowl and add the rest of the ingredients. Stir together and serve.
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