Three-Bean Salad with Quinoa adapted by VitaClay Chef

Serves 8


Summer green beans are here! Perhaps other beans, too, so substitute any of the three beans with what you can get on sale or from your garden...or the neighbors'. Canned garbanzos, pintos or black beans are fine, too, in this beautiful and delicious summer salad that works as a side dish or protein-filled vegetarian entree. Quinoa (KEEN-wah) is a light, whole grain with plenty of protein itself; once you try it, you'll invite it back to your table again and again. 


Ingredients
1 cup uncooked quinoa 
1 ½  cup water
Salt and ground black pepper 
1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water 
1 1/2 cups frozen shelled edamame, thawed 
1/2 cup chopped roasted red peppers 
1 (15-ounce) can kidney beans, rinsed and drained 
1/4 cup prepared Italian dressing 
1 teaspoon dried tarragon

Method
Add water and rinsed and drain quinoa into VitaClay pot. Set on regular rice cooking. About 30 minutes, when cooking completed automatically, open clay pot and stir quinoa and add a pinch of salt. Uncover and let cool. Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well. Serve chilled or at room temperature.


Nutrition
Per serving (about 9oz/244g-wt.): 270 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 460mg sodium, 33g total carbohydrate (8g dietary fiber, 4g sugar), 17g protein

-Courtesy from Whole food Market