Three Bean Salad with Quinoa
*Recipe and photo courtesy of Whole Foods Market
1 cup uncooked quinoa
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 tsp dried tarragon
Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot.
Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid
is absorbed, 15 to 20 minutes. 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.