Quinoa and red kidney bean salad in a chilli, ginger, soy dressing
The red and white quinoa form the bulk of this rainbow salad, and goes really well with the red kidney beans and the fresh red pepper, grated carrot, spring onions make the whole salad fresh and crunchy dressed in a red chilli, soy, ginger and lime dressing.
Servings: 5
Calories: 169kcal
Ingredients
- 241 g cooked red kidney beans - 1 tin of red kidney beans
- 1 red bell pepper
- 1 red chilli
- 75 g white quinoa
- 75 g red quinoa
- 1 carrot
- 3 spring onions
- 2 limes
- 2 tbsp soy sauce
- 4 tbsp rice vinegar
- 10 g ginger root - large thumb size
Method
- Have a large serving dish ready to put the ingredients in.
- Put the quinoa into a pan of lots of boiling water and simmer for 12-15 mins. They are ready when the quinoa have started to uncurl.When cooked, remove from the heat, drain and allow to cool.
- Put the drained and rinsed cooked red kidney beans into the dish.
- Finely chop and deseed the red bell pepper and add to the dish.
- Remove the skin of a thumb sized piece of fresh ginger and very finely chop and add to the dish.
- Finely chop the red chilli and spring onion and add to the dish.
- Coarsely grate a carrot and add to the dish.
- Add the cooled quinoa to the dish.
- Pour over the soy, rice wine and the juice of 2 limes into the dis and mix the in the dish until everything is mixed and coated with the dressing. Adjust the seasoning to your liking and allow to sit and marinate for 10 mins before serving.
- Mix just before serving.
Nutrition
Calories: 169kcal | Carbohydrates: 31g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 417mg | Potassium: 494mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2954IU | Vitamin C: 54mg | Calcium: 41mg | Iron: 3mg