Butter Bean Salad with Sun-Dried Tomatoes and Quinoa
Sezamo
Preparation method
Ingredients overview
- 100 g white quinoa
- 425 g canned butter beans
- 50 g sun-dried tomatoes
- 100 g red radishes
- 70 g arugula
- 2 teaspoons Dijon mustard
- 2 teaspoons extra virgin olive oil
- 1 pinch table salt
- 1 pinch ground black pepper
Preparing the Quinoa
Rinse the quinoa with hot water, place it in a saucepan, and pour 200 ml of water over it. As soon as the water starts to boil, reduce the heat and simmer for 15 minutes with the lid on. Then remove from heat and let it rest for 15 minutes.
Assembling the Salad
Rinse the beans under cold running water. Cut the sun-dried tomatoes into smaller pieces, and the radishes into thin slices. Wash the arugula. Place all ingredients, including the cooled quinoa, in a large bowl.
Prepare the dressing by mixing the Dijon mustard with olive oil. Pour the dressing over the salad, lightly salt, and add freshly ground black pepper. Mix gently and serve. You can add a little extra olive oil when serving.
Chef's tip
For a more intense flavor, you can use the oil from the sun-dried tomato jar in the dressing.
The salad is also excellent the next day, making it an ideal option for a packed lunch at the office.
50 min
Under an hour
