Ariso Recipes
Three Bean and Quinoa Salad
Last update date: February 24, 2012
Relish in the culinary masterpiece that is Three Bean and Quinoa Salad. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Rajmah (replace with red kidney beans), Kabuli Chana (chickpeas). Beyond taste, it's fortifying your body with essential nutrients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.30 minutes.
Mexican
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To prepare the three bean and quinoa salad, start by pressure cooking the red kidney beans, chickpeas, and black beans. soak them overnight, then pressure cook with salt for 6-8 whistles. allow the pressure to release naturally, and then drain any excess water.
2
While the beans are cooking, prepare the vegetables for the salad. chop the red onion, cherry tomatoes, cucumber, and green bell peppers.
3
In a large bowl, combine the cooked beans, chopped vegetables, and cooked quinoa.
4
Add the coriander leaves, red chilli powder, extra virgin olive oil, lemon juice, cumin powder, and chaat masala (if desired).
5
Mix all the ingredients thoroughly, ensuring that the spices and seasonings are well incorporated.
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