Quinoa and Bean Chopped Salad
Quinoa, Kidney Bean and veggie loaded chopped salad is perfect for a quick lunch or dinner this summer! Loaded with goodness and big flavours, this salad is one of my absolute favourites.
Servings: 4 people
Ingredients
- Mixed Green Salad Leaves
- 1 can Kidney Beans drained and rinsed
- 1 can Artichoke Hearts roughly chopped
- 1 Avocado roughly chopped
- 1/2 Red Bell Pepper diced
- 1/2 Yellow Bell Pepper diced
- 1 cup Cherry Tomatoes halved
- 2 tbsp Fresh Lemon Juice
- 1-2 tsp olive oil
- 1 cup Quinoa
Instructions
- Rinse the quinoa in a sieve and boil in plenty of water for 10-15 minutes or until the sprouts are visible. drain and set aside.
- Wash the salad leaves and thoroughly spin in a salad spinner to remove any excess water.
- Toss all the ingredients together with the olive oil and lemon juice, and serve.
Notes
Salad will keep covered in the fridge for 2-3 days.