Summer Crisp Quinoa Bean Salad


1 cup cooked and cooled quinoa

Vegetable broth (to cook quinoa in)

1 can mixed beans

1 red pepper (chopped)

2 stalks celery (chopped)

1 medium cucumber or zucchini or both

1 scallion or more (to your taste)

3-4 tablespoons of good olive oil (or more, I like a lot of it)

1 Tbsp oregano

Good balsamic vinegar (to taste)

Salt and pepper to taste


Follow package directions to cook the quinoa. Usually a 2:1 ratio.

Drain and rinse beans, then add to bowl.

Chop all vegetables and add to bowl.

Once quinoa has cooled, add to bowl with remaining ingredients.

Voilà! A nutritious salad filled with vitamins and fiber. Let me know what you think!


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