Red quinoa is an ancient grain high in both protein and fiber. Paired with navy beans, toasted almonds, yellow zucchini and a cumin lime vinaigrette, this salad is a healthy and delicious power house. View Full Recipe at The Hungry Hutch.

Ingredients of Lima beans with red wine vinaigrette

  1. You need 1 lb of dried lima beans.
  2. You need 2 of celery stalks.
  3. Prepare 1 of carrot.
  4. Prepare 1 small of onion.
  5. Prepare 1/4 cup of olive oil.
  6. Prepare 1 1/2 tbsp of red wine vinegar.
  7. Prepare 1/4 cup of chopped flat leaf parsley.
  8. You need 2 tbsp of chopped fresh mint.
  9. You need 1 tbsp of minced fresh chives.

Lima beans with red wine vinaigrette step by step

  1. place in pot and pour water over to cover by 4 inches..
  2. let beans soak overnight..
  3. drain beans , rinse, and return to pot..
  4. pour in water to cover by 2 inches.
  5. add chopped carrot, celery and onion..
  6. bring to boil..
  7. reduce heat to low and simmer Gently until beans are tender. about an hour..
  8. must be gentle or beans will split and get mushy..
  9. discard veggies, drain beans, let cool..
  10. whisk oil and vinegar with sea salt and pepper..
  11. transfer beans to large pot.
  12. add herbs and drizzle with vinaigrette...
  13. toss to coat..
  14. season to coat...salt and pepper to taste..

NOTES : Carrot strips or red bell pepper strips steamed with the beans make a colorful. Red quinoa is secondary to the green beans here. The two ingredients provide a colorful contrast. The salad is alive with texture, the crisp-tender green beans with the crunchy almonds and the chewy, comforting quinoa. The flavors here are Mexican: lime juice, chile, cilantro, white or red onion.

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