Quinoa, Basil, Cannellini Bean and Vegetable Salad ( Top 14 Free)
GLUTEN FREE II NUT FREE II DAIRY FREE II VEGAN II SESAME FREE II TOP 14 FREE II EGG FREE II SHELLFISH FREE II FISH FREE
This is such a light and fresh salad that you can eat as a side, or as a main meal. It would be a great recipe to throw together for a packed lunch too! This recipe is gluten-free and vegan. This would be a great salad to add tuna to, or chicken. I love making recipes that are plant-based but can be easily adaptable to suit your nutritional requirements. Let me know how you get on with this recipe, I hope you love it!
I used tinned beans as I usually do. This is what I call fast food in my world. Please don’t slave over a stove and work harder than you have to! Although a seed, quinoa is considered a whole grain and a good source of plant protein and fibre. It is also naturally gluten-free and hence can be eaten safely if one has gluten intolerance.
Quinoa has a very balanced essential amino acid profile. Therefore, it is a popular staple among vegans, providing almost 8 grams of protein and 5 grams of fibre per cup (cooked), making it one of the most reliable sources of plant-based nutrition.
Ingredients
Feeds 2 - 15 min prep & cooking time
Step by step
Recipe
100 g cooked quinoa (follow packet instructions)
250 g cannellini beans drained and rinsed
65 g broccoli roughly chopped
6 spears of asparagus chopped
50 g olives
1/2 courgette diced
1 red onion chopped
80 g red cabbage sliced
1/4 cucumber deseeded and chopped
30 g bunch of basil chopped
2 cloves garlic chopped
salt/pepper
Method
Follow instructions on the packet to cook the quinoa, once cooked, rinse with cold water and set aside.
In a saucepan or wok ,sweat the garlic and then add the broccoli, asparagus and courgette and stir fry for a few minutes till soft.
Then add the beans, salt & pepper and basil and stir fry for a couple of minutes.
Take off the heat and add the quinoa, red onion, cabbage, cucumber & olives.
Serve and enjoy hot or cold!
Variations
Feel free to swap the cannellini beans for any beans you have in your pantry. Chickpeas would work really well. I served my salad with a tuna steak.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox.
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
