3 bell peppers (different colors if possible), washed, seeded, and chopped
1 small-medium onion, finely chopped
Dressing:
1 tablespoon honey (raw, local honey if possible)
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 large clove garlic, grated on a microplane or crushed using a mortar and pestle
½ teaspoon salt
⅛ teaspoon black pepper
Instructions
Add the beans to a large bowl and fill the bowl about ¾ full of cold water; soak the beans overnight and then drain. Add the beans to a medium-large pot and fill the pot ⅔ full of water. Bring to a boil, then turn heat down slightly, cover the pot, and simmer until the beans are cooked through (taste a few to make sure they’re soft). Stir them occasionally, and be sure to add more water if needed (the beans should always be covered by a few inches of water). Once they’re cooked, drain and cool.
Meanwhile, place the quinoa in a sieve and run under cold running water for about 1 minute. Bring 2 cups (475 ml) of water and the ½ teaspoon salt to a boil in a medium saucepan with a tight-fitting lid. Add the quinoa and bring back up to a boil; cover, reduce heat to medium, and simmer until the liquid is absorbed, about 12 to 15 minutes. Remove from heat and fluff the quinoa, then cover the pot and let it sit for 15 minutes covered. Uncover the pot and let the quinoa cool.
Whisk all ingredients for the dressing together in a large bowl. Gently toss in the beans, quinoa, bell peppers, and onion.
Serve or store covered in the fridge for up to 3 days.
Notes
Using Canned Beans Instead of Dried: I had dried beans on hand so that’s what I used in this recipe, but to save time you can use 2 (16 oz) cans white beans (such as Navy beans or Cannellini beans). Rinse and drain them well, and skip the bean cooking step.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/tri-color-quinoa-white-bean-and-bell-pepper-salad-and-a-50-bobs-red-mill-gift-card-giveaway/