Quinoa & White Bean Salad

Photography: Tango/C. | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings


Maple & Balsamic Dressing (recipe, see right):


In saucepan, combine quinoa and 2 cups water. Season with salt and bring to boil. Reduce heat, cover and cook until water is absorbed and quinoa is tender, 12 to 15 minutes. Using fork, fluff quinoa. Transfer quinoa to large bowl and let cool. (Make-ahead: Can be refrigerated for up to 5 days.) In same bowl, add beans, cucumbers, radishes, feta and mint. Drizzle with dressing and mix well to coat.

Maple & Balsamic Dressing 

In bowl, combine 3 tbsp olive oil, 2 tbsp balsamic vinegar, 2 tsp maple syrup, 1 tsp Dijon mustard and 1 clove garlic, finely chopped. Season with salt and pepper. (Make-ahead: Can be refrigerated for up to 5 days.) Makes about 1/3 cup.

Nutritional facts PER SERVING WITH DRESSING: about

  • Iron 5.7 mg
  • Fibre 9 g
  • Sodium 350 mg
  • Sugars 4 g
  • Protein 16 g
  • Calories 430
  • Total fat 16 g
  • Cholesterol 10 mg
  • Saturated fat 3 g
  • Total carbohydrate 56 g
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Lunch & Dinner

Quinoa & White Bean Salad