Quinoa salad with beans

Ingredients

• 200 g thick white beans (dried)
• 100 g dried chickpeas
• 200 g dried kidney beans
• 100 g Quinoa
• 200 ml vegetable broth
• 200 g Green beans
• 300 g thick beans
• 2 Tomatoes
• 50 sugar snap peas
• 3 tbsp chopped parsley
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 4 tbsp fruit vinegar
• Salt
• Pepper

Instructions

1. 1.

   Soak the white beans, chickpeas and kidney beans together overnight in plenty of cold water.

2. 2.

   Drain the next day and cook them in fresh water for about 45 minutes until tender.

3. 3.

   Meanwhile rinse the quinoa and cook it in vegetable broth for about 15 minutes. Drain and set aside.

4. 4.

   Wash and trim the green beans, cut into ~4 cm pieces and blanch in boiling salted water for about 7 minutes. Drain and shock with cold water.

5. 5.

   Blanch the thick beans for about 4 minutes, cool and peel them.

6. 6.

   Wash the tomatoes, remove stems and dice them.

7. 7.

   Wash the sugar snap peas, slice lengthwise into fine strips and set aside.

8. 8.

   Combine the tomatoes, all legumes and quinoa in a bowl.

9. 9.

   Whisk parsley, olive oil, lemon juice and vinegar together; season with salt and pepper.

10. 10.

    Toss the dressing with the bean‑quinoa salad, plate on dishes and garnish with sugar snap pea strips.