Quinoa & Three-Bean Summer Delight
Celebrate the flavors of summer with this vibrant Quinoa & Three-Bean Summer Delight. Packed with protein-rich quinoa and a colorful medley of fresh green beans, shelled edamame, roasted red peppers, and the hearty goodness of kidney beans, this salad is not only visually stunning but also bursting with flavor. Tossed in a zesty Italian dressing and fragrant tarragon, this dish serves as a nutritious side or a satisfying vegetarian entrée. Perfect for picnics, barbecues, or any warm-weather gathering, it highlights the best of seasonal produce and can easily be customized with beans from your garden or local market.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Quinoa
1 cup (uncooked)
Salt
to taste
Fresh Ground Pepper
to taste
Green Beans
1/2 lb (trimmed, cut into 2-inch pieces, cooked and rinsed in cold water)
Shelled Edamame
1 1/2 cups
Chopped Roasted Red Pepper
1/2 cup
Canned Kidney Beans
1 (15 ounce) can (rinsed and drained)
Italian Dressing
1/2 cup (homemade or store-bought)
Dried Tarragon
1 teaspoon
Instructions
1
Begin by rinsing the uncooked quinoa under cold running water to remove any bitterness and drain it well.
2
In a small pot, bring 1 3/4 cups of water to a rolling boil.
3
Once boiling, add the drained quinoa and a pinch of salt. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the quinoa is tender and all the water has been absorbed.
4
Remove the pot from the heat, uncover it, and let the quinoa cool to room temperature.
5
In a large mixing bowl, combine the cooled quinoa, green beans, shelled edamame, chopped roasted red peppers, and rinsed kidney beans.
6
Drizzle the Italian dressing over the salad and sprinkle in the dried tarragon, along with salt and fresh ground pepper to taste.
7
Gently toss all the ingredients together until everything is well coated and evenly distributed.
8
For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving, but it can also be enjoyed at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Quinoa & Three-Bean Summer Delight?
It is a vibrant, protein-rich summer salad featuring quinoa, green beans, edamame, and kidney beans tossed in a zesty Italian dressing.
Which three types of beans are used in this recipe?
The recipe includes fresh green beans, shelled edamame, and canned kidney beans.
Is this recipe suitable for vegetarians?
Yes, this dish is a satisfying vegetarian entrée or side.
Is the Quinoa & Three-Bean Summer Delight gluten-free?
Yes, the recipe is naturally gluten-free, provided you ensure your Italian dressing is certified gluten-free.
How much quinoa do I need for this recipe?
You will need 1 cup of uncooked quinoa.
What is the water-to-quinoa ratio for cooking?
The recipe calls for 1 3/4 cups of water for 1 cup of uncooked quinoa.
Why should I rinse the quinoa before cooking?
Rinsing the quinoa under cold running water helps remove its natural coating, which can cause a bitter taste.
How long does it take to simmer the quinoa?
The quinoa should simmer for approximately 15 to 20 minutes until tender and the water is fully absorbed.
Should the quinoa be hot when I mix the salad?
No, you should let the quinoa cool to room temperature before combining it with the other salad ingredients.
How should the green beans be prepared?
The green beans should be trimmed, cut into 2-inch pieces, cooked, and then rinsed in cold water.
What size can of kidney beans is required?
The recipe uses one 15-ounce can of kidney beans.
Do I need to prepare the kidney beans in any specific way?
Yes, the canned kidney beans should be rinsed and drained before being added to the salad.
What kind of dressing is used for this salad?
The recipe uses 1/2 cup of Italian dressing, which can be either homemade or store-bought.
What herbs and spices are used for seasoning?
The salad is seasoned with 1 teaspoon of dried tarragon, along with salt and fresh ground pepper to taste.
How much edamame is included in the salad?
The recipe calls for 1 1/2 cups of shelled edamame.
Are there any peppers in this recipe?
Yes, the recipe includes 1/2 cup of chopped roasted red peppers.
How long should the salad chill before serving?
For the best flavor, it is recommended to let the salad chill in the refrigerator for at least 30 minutes.
Can this salad be served at room temperature?
Yes, while chilling is recommended for flavor, it can also be enjoyed at room temperature.
Is this a good dish for a picnic?
Yes, it is an ideal choice for picnics, barbecues, or any warm-weather gathering.
Is this salad high in protein?
Yes, the combination of quinoa, edamame, and kidney beans makes it a protein-rich meal.
Can I customize the types of beans used?
Absolutely, the recipe is easily customized with whatever beans you have from your garden or local market.
How many total ingredients are in the Quinoa & Three-Bean Summer Delight?
There are 9 main ingredients in this recipe.
Is this dish considered a side or a main course?
It can be served as either a nutritious side dish or a satisfying vegetarian entrée.
What is the first step in making this recipe?
The first step is to rinse the uncooked quinoa under cold running water to remove any bitterness.
How do I ensure the salad is well mixed?
Gently toss all ingredients together in a large mixing bowl until everything is well coated with the dressing and evenly distributed.
Does the quinoa need to be cooked covered or uncovered?
The quinoa should be simmered while the pot is covered.
What should I do once the quinoa is tender and the water is absorbed?
Remove the pot from the heat, uncover it, and let the quinoa cool down.
What tags describe this recipe's nutritional profile?
It is tagged as healthy, vegetarian, gluten-free, and protein-rich.
Can I use fresh herbs instead of dried tarragon?
The recipe calls for dried tarragon, but you can experiment with fresh herbs if preferred, though the flavor intensity may vary.
Is this a quick recipe to make?
Yes, it is tagged as a 'quick and easy' recipe, though you must factor in the time for the quinoa to cool and the salad to chill.