Quinoa & Red Kidney Bean Salad

Not only is this salad super easy to make, it’s also packed full of nutrients AND flavour. A win, win win!

Ingredients:
- 1 cup quinoa
- 2 cups water
- 1/2 cup raw almonds
- 1/2 red onion, finely diced
- 200g green beans, chopped in half
- 1 x 200g tin of green peas, drained and rinsed
- 1 x 400g tin of red kidney beans, drained and rinsed
- juice of 1/2 a lemon
- 1/2 tbsp olive oil
- 1 tbsp white wine vinegar
- salt and pepper to taste

Method:
1. Add quinoa and water to a medium-sized saucepan over high heat on the stove. Place lid on the saucepan, bring to the boil, then remove the lid and reduce to low-medium heat. Leave to simmer, stirring occasionally, until all the water has absorbed. Set to the side.
2. Place almonds into a small frying pan over medium heat, fry for 1-2 minutes on each side until lightly toasted. Remove from the heat and set to the side. Once cool, roughly chop.
3. Place the green beans into a saucepan filled with boiling water. Boil for 2-3 minutes, then drain through a strainer.
4. Place cooked quinoa, chopped almonds, diced red onions, green beans, green peas, red kidney beans, lemon juice, olive oil, white wine vinegar, salt and pepper into a bowl and toss to mix well.
5. Serve as is, or top with beetroot cashew cheese or hummus for extra flavour. Enjoy!