Friday, July 13, 2012

Quinoa Salad with Cannellini Beans, Broccoli, and Roasted Red Bell Pepper

quinoa salad with cannellini beans, broccoli, and roasted red bell pepper

Seriously, my big tip for the summer is to make the marinated beans with 6 Tbsp vinegar and 1/2 cup olive oil and two cans of beans, scoop out about two cups of beans to eat on green salads later in the week, and use whatever beans and vinagrette is left for your quinoa salad.

3 Tbsp white wine vinegar
1/4 cup olive oil
one can cannellini beans
1 cup quinoa
2 cups water
one bunch broccoli
one can roasted red bell peppers

Measure vinegar into a large bowl and add a generous amount of salt and pepper, and a little bit of minced aromatics like onion or shallot or garlic if desired. Drizzle the olive oil over the vinegar and whisk it in. Rinse and drain the beans and marinate them in the vinaigrette.

Trim and cut up the broccoli into tiny florets and slivers, and drain and dice the roasted red bell pepper. If you made a double recipe of beans, put away about two cups for green salads. Toss the broccoli and pepper with the rest of the beans and vinaigrette.

Put the quinoa and water in a pan over high heat. Bring to a boil, lower heat and simmer for fifteen minutes. Remove from heat, fluff it up a bit, and add it to the marinated beans and vegetables.

Very good slightly warm, also good cold from the refrigerator with a little bit of sriracha or salsa to wake the flavors up.