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Quinoa & Bean Salad done 3 ways!

  • Author: Maria Koutsogiannis
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 1 1x
  • Category: Salad
  • Cuisine: Vegan

Scale

Ingredients

  • 1 chinese sweet yam, boiled or baked and halved
  • 2 orange bell peppers, cut the side of one off, to easily stuff (refer to photo)
  • 1 tbsp olive oil
  • Chopped up peppers, use the lids of the two peppers
  • 2 tbsp finely chopped red onion
  • 6 radishes halved
  • 1/2 cup chopped red cabbage
  • 1 1/2 cups cooked quinoa
  • 1 can red kidney beans, strained and rinsed
  • 1 cup chopped coriander
  • 1 green onion, finely chopped
  • salt & pepper to taste
  • 1 tbsp cayenne pepper
  • 1 tsp garlic powder
  • Garnish:
  • more coriander.
  • hot sauce
  • tahini
  • sesame seeds

Instructions

  1. Boil one washed Chinese Sweet yam for around 45 minutes, or bake, its up to you
  2. In the mean time add olive oil to a pan, and let it heat up on high heat for 30 seconds
  3. Add peppers,onion, radish and cabbage to the pan. Lower the heat to medium, stir occasionally, cook on medium like this for 3 ish minutes, or until you notice the vegetable start to take on a nice golden colour
  4. Now add the cooked quinoa, and beans, stir (WITH A FORK) to avoid sticking, and lower to low heat and let it continue to cook for 5 minutes
  5. Now season with the salt, pepper, cayenne, and garlic
  6. Stir this mixture using a large fork to avoid clumping, quinoa does not like to the be stirred with a spoon! ever!
  7. For option 1) take the halved potato, and mash the inside in and add the mixture
  8. For option 2) add the mixture to the pepper, and bake for around 15 minutes at 350
  9. For option 3) enjoy as it is!!!!
  10. To garnish these bad boys drizzle with more coriander, hot sauce and tahini and sesame seeds!