Quinoa, Parsley and Lemon Salad with Cannellini Beans

Quinoa, Herb and Lemon Salad

Today’s recipe is for a common style of salad around the Mediterranean – it is light and full of sunshine! Herby and lemony, it feels so healthy and is ideal for outside eating in Summer.

The Mediterranean style salad of quinoa and cannellini beans is quick to put together. Super simple once the beans and grains are cooked, it is ready in minutes and very delicious. It is an Ottolenghi recipe that does not have a mile-long list of ingredients or dozens of steps in the recipe. Tucked away in a corner of a page in his book Plenty More, it is a salad that should not be missed.

It is a very white salad, so it looks great served next to a salad with lots of tomato or pomegranate seeds. If you use red quinoa, it looks very elegant against the cannellini beans!

Similar dishes includeΒ Quinoa Salad with Apricots and Pecans, Quinoa Salad with Orange, Quinoa Porridge with Tomatoes and Herb Oil, Fennel and Quinoa Salad with Broad Beans, and Red Rice and Quinoa Salad with Orange and Pistachios.

Also try Roasted Red Pepper and White Bean Salad with Mozzarella, White Bean Salad with Tahini, Grilled Eggplant Salad with White Beans, and Roasted Red Pepper Salad with White Beans.

You might like to see our other Quinoa recipes and Cannellini Bean recipes. All of our Salads are here. Browse all of our Ottolenghi recipes here, or explore our collection of easy Early Summer dishes.

Quinoa, Herb and Lemon Salad

Quinoa, Parsley and Lemon salad with Cannellini Beans

loosely adapted from an Ottolenghi recipe

ingredients
0.75 cup red or white quinoa
half bunch parsley, chopped finely
half bunch coriander or mint, chopped finely
2 spring onions (scallions), sliced finely
1 cup cooked cannellini beans
1 – 2 large pieced preserved lemon, chopped
0.5 tspn allspice powder
0.5 – 1 tspn chilli flakes
extra virgin olive oil
salt and pepper to taste

method
Cook the quinoa according to the package instructions. If you don’t have instructions, simmer the quinoa on low heat with the lid on the saucepan for 12 minutes. Without removing the lid, turn off the heat and leave for 10 minutes. Drain the quinoa well and fluff with a fork.

Allow the quinoa to sit for 5 minutes to dry out.

Mix all ingredients together with olive oil to dress the salad. Taste and adjust seasoning. Add some lemon juice if it needs more tang.

Serve sprinkled with chilli flakes.

recipe notes and alternatives
Use preserved cumquats instead of lemon. Take 8 – 10 halved cumquats and chop finely before adding to the salad.

Ottolenghi uses lemon flesh in his recipe – discard the peel and use the chopped flesh of half a lemon instead of the preserved lemon.

Tinned cannellini beans are Ok to use.

 

Save

Save

Save

Save

Save

Save

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s