Parsley, Lemon And Cannellini Bean Salad

90g red quinoa (or white, if need be)

20g parsley, finely shredded

20g mint leaves, finely shredded

50g spring onion, finely sliced

300g cooked cannellini beans, drained (tinned are fine)

½ large lemon, pips removed and finely chopped (you need 70g in all)

½ tsp ground allspice

4 tbsp olive oil

Salt and black pepper

Put the quinoa in a small saucepan and add 180ml water.
Bring to a boil, cover and turn the heat to low.
Simmer for 10 minutes, then remove from the heat and set aside with the lid still on for 10 minutes more.
Remove the lid and leave to cool down.
Transfer the cooled quinoa to a large bowl and add the remaining ingredients, including three-quarters of a teaspoon of salt and some black pepper.
Stir everything together and serve.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥙Light Meal🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m