Quinoa, basil, cannellini bean and vegetable salad

Soy FreeMeal Type: MainMeal Type: SaladsNut freeDairy freeGluten freeVeganSesame freeTop 14 free

8 Sep

GLUTEN FREE II NUT FREE II DAIRY FREE II VEGAN II SESAME FREE II TOP 14 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!

Recipe for cannellini bean, basil and olive salad with quinoa by Kam Sokhi mind body & eating coach

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

cannellini bean salad recipe by kam sokhi mind body & eating coach

cannellini by Kam Sokhi mind body & eating coachi bean salad recipe

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.

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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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