Monday, February 22, 2016

Quinoa & Navy Bean Salad with Lemon, Arugula, and Bluberries

Inspired by the Quinoa & White Bean Salad I made with my Sun Basket ingredients earlier this month for #FreshTastyValentines, I decided to create a version for my friend's blueberry-themed baby shower. This salad teems with flavor and different textures. Another bonus, it was a great vegan entree for our one vegan friend in attendance.


Ingredients serves 12
  • 2 C rainbow quinoa
  • 2 C navy beans, drained and rinsed
  • 1 leek, trimmed and thinly sliced
  • olive oil
  • 1 C dried blueberries
  • 2 T fresh cilantro
  • 1/2 t smoked paprika
  • pinch ground sumac
  • freshly ground salt
  • freshly ground pepper
  • arugula
  • lemon vinaigrette (recipe below)
  • 1/2 C fresh blueberries for garnish
  • zest from 1 organic lemon for garnish
Lemon Vinaigrette
  • ½ C freshly squeezed lemon juice
  • ⅓ C olive oil
  • ¼ C balsamic vinegar
  • 1 T whole grain mustard
  • 2 garlic cloves, crushed and minced
  • 2 T organic maple syrup
  • freshly ground salt
  • freshly ground pepper

Procedure
Quinoa
Cook till lightened and fluffy. I typically cook my quinoa in chicken stock, but for this vegan dish, I cooked it in water...the dish has plenty of other flavors. Let cool.

Navy Beans
In a splash of olive oil, cook the leeks until softened and beginning to turn translucent. Season with paprika, sumac, salt, and pepper. Fold in the beans and stir to coat. In a medium mixing bowl, stir together the seasoned beans, dried blueberries, and fresh cilantro. Let cool.

Lemon Vinaigrette
Place all of the ingredients, except the salt and pepper, into a lidded mason jar. Shake to emulsify. Season to taste with salt and pepper.

Assembly
In a large salad bowl, toss your arugula with the lemon vinaigrette. Spoon the cooled quinoa on top fo the arugula. Spoon the seasoned navy beans on top of the quinoa. Sprinkle with fresh blueberries and lemon zest.

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