Crunchy quinoa and kidney bean salad

Sophie Barclay

Ripe Deli’s salad this week is a raw vegetable salad packed with flavour and crunch. Delicious with the addition of tuna.

Ingredients

100 g	Red kidney beans, soaked overnight (Main)
120 g	Quinoa
2	Carrots, peeled and diced finely
3	Courgettes, diced finely
1	Red capsicum, de-seeded and diced finely
1	Yellow capsicum, de-seeded and diced finely
1 handful	Cherry tomatoes, halved
1 cup	Flat leaf (Italian) parsley, finely chopped
1	Lemon, zest and juice
½ cup	Fresh dill, finely chopped
¼ cup	Mint leaves, finely chopped
1 cup	Salad dressing, dill or mint dressing
1 to taste	Salt & freshly ground pepper

Directions

1. Cook the quinoa and kidney beans.
2. Place all of the ingredients in a large serving bowl and stir to combine.
3. Season with salt and pepper and serve.