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Red Quinoa & White Bean Pilaf

a quick and easy gluten free lunch recipe with white beans and quinoa

Serves 4, Prep: 20 minutes

Salad

1 1/2 cups McKenzie’s Red Quinoa
3 cups water
1 tsp salt
1/2 cup cherry tomatoes, halved
1 cup McKenzie’s White Beans, prepared and drained
1/2 cup walnuts, toasted & roughly chopped
2 cups fresh baby spinach leaves
1 tbs fresh basil, chopped
1 tbs fresh coriander, chopped
1 tbs fresh parsley, chopped

Dressing

1/4 cup fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 clove fresh garlic, crushed
1/4 cup olive oil

Method

  1. In a pot over a medium heat, add the quinoa, water & salt. Combine and bring to the boil. Reduce heat, cover & allow to gently simmer for about 10-15 minutes, until quinoa is tender.
  2. Remove from heat, uncover and allow to sit for 10 minutes before fluffing with a fork. Set aside.
  3. Combine all dressing ingredients in a small bowl and whisk until completely combined & set aside.
  4. In a large bowl, add cherry tomatoes, white beans, walnuts, baby spinach and fresh herbs. Add the warm quinoa and lightly toss. Pour the dressing over the warm pilaf. Season to taste with salt and pepper.
NOTE: Feta cheese can be sprinkled over the top of pilaf, or prepared chickpeas can be used to substitute the white beans.
This recipe was kindly supplied by McKenzie’s Foods, please visit the McKenzie’s website for more recipes.

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact