In romamor's absence, I'm filling in for Tasty Tuesday!
Our recipe topic for this week is in honor of the awesome weather we're experiencing here in Connecticut. It feels like late spring/early summer, so let's share our favorite warm weather recipes =]
For me, it is a recipe from Whole Foods. This Three Bean Quinoa salad is healthy, light, and delicious. I found that letting it sit overnight in the bowl is best.
Whole Foods Three Bean Quinoa Salad:
Ingredients
1 cup uncooked quinoa
Salt and ground black pepper
1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
1 1/2 cups frozen shelled edamame, thawed
1/2 cup chopped roasted red peppers
1 (15-ounce) can kidney beans, rinsed and drained
1/4 cup prepared Italian dressing
1 teaspoon dried tarragon
Method
Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.