Butter bean salad with sun-dried tomatoes and quinoa
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Sezamo
O salată proaspătă și hrănitoare, perfectă pentru un prânz rapid sau o cină ușoară. Combinația de fasole unt cremoasă, quinoa bogată în proteine și roșii uscate aromate oferă o explozie de gusturi și texturi. Ridichile aduc o notă crocantă, iar dressingul de muștar Dijon completează totul cu o aromă fină. O alegere excelentă pentru cei care își doresc un stil de viață sănătos, fiind natural fără gluten și plină de nutrienți.
Ingredients
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 tsp Dijon mustard
- 2 tsp extra virgin olive oil
- 1 pinch of table salt
- 1 pinch of 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 under a lid. Then remove from the 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 the ingredients, including the cooled quinoa, in a large bowl.
Prepare the dressing by mixing the Dijon mustard with the olive oil. Pour the dressing over the salad, salt lightly and add freshly ground black pepper. Toss 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 jar of sun-dried tomatoes in the dressing.
The salad is also excellent the next day, making it an ideal option for a packed lunch at the office.
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80 min
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