White bean and red quinoa salad

The following salad recipe makes a light and tasty lunch. It is full of vegetable protein, which we should be eating more of, antioxidants and heart-healthy olive oil.

2 servings

A tin of white beans
100 ml red quinoa
About 10 red cherry tomatoes
About 10 yellow cherry tomatoes
1 spring onion
A generous handful of baby salad leaves, mesclun
Freshly ground black pepper
Basil leaves to decorate
Dressing:
1 tbsp. red wine vinegar
4 tbsp. olive oil

Cook the red quinoa in 250 ml water for 20 minutes. Let cool in a bowl.

Rinse the white beans under running water and add to the bowl.

Wash the cherry tomatoes, cut into halves and add to the bowl. Wash the spring onion, slice it including the green part and add to the bowl. Grind over some black pepper.

Whisk the dressing in a small bowl, add to the vegetables and mix. Gently fold in the salad leaves. Divide the mixture in two bowls and decorate with basil leaves.