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Quinoa and Cannellini Salad

Quinoa and Cannellini Salad

Quinoa and Cannellini Salad


  • Mix in the following ingredients together in a bowl:
  • ½ to 1 cup cooked quinoa
  • A handful of mixed salad greens
  • Finely sliced purple onion
  • 1 chopped tomato
  • Finely shredded purple cabbage
  • Cucumber julienne
  • Cooked organic cannellini beans
  • Wedges of avocado

For Mediterranean flavour: Add olives, parsley, basil, coat’s cheese, olive oil and lemon juice.

For Asian Twist: Add peppermint and coriander leaves, watercress, sesame and olive oil, lime juice and chilli flakes.

How to cook quinoa!

Simply rinse one cup quinoa (red or white or a combination) in a fine mesh strainer, then bring to a simmer in a pot with two cups of water, cover and cook on low heat for 10 to 15 minutes until liquid is absorbed. Presto!

(Recipe credit Metagenics)