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Quinoa, Kidney Bean and veggie loaded chopped salad is perfect for a quick lunch or dinner this summer! Loaded with goodness and big flavours, this salad is one of my absolute favourites.
I’ve been obsessed with this salad for a few weeks now. It started off as one of those “what do I need to use up in the fridge” salads, and has turned into a firm favourite. I actually forgot how much I loved kidney beans until I made this. I’ve been so obsessed with chickpeas, that I’d had a can lying around for a while, and decided to use it, only to remind me how beautiful and sweet they are!
I’m working with Zyliss today, and using their salad spinner to make sure my lettuce is super clean, and not in the slightest bit soggy! What I love about this salad spinner is that the handle that you use to spin the salad actually lays completely flat against the lid, making it 1000 times easier to store than a regular salad spinner. Also, the clear bowl at the bottom can double as a serving dish (which is what I did), so less washing up = yay!
Beyond spinning the lettuce, this is really a chop and go situation, which is exactly what we like around here, right? It’s the kind of dinner I need when it’s a warm evening and all I really want to do is go out and play Pokemon Go… #keepinitreal.
This is also a completely customisable salad, for example, I added artichokes because they are basically my favourite food on the planet, but you can go crazy and add in absolutely any kind of veggies you like! I encourage you to be creative, try new things and let me know your favourite chopped salad combinations in the comments!
This post is sponsored by the lovely Zyliss UK. All opinions are my own, I will only ever share with you products I genuinely love.
Quinoa and Bean Chopped Salad
Quinoa, Kidney Bean and veggie loaded chopped salad is perfect for a quick lunch or dinner this summer! Loaded with goodness and big flavours, this salad is one of my absolute favourites.
Servings: 4 people
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- Mixed Green Salad Leaves
- 1 can Kidney Beans drained and rinsed
- 1 can Artichoke Hearts roughly chopped
- 1 Avocado roughly chopped
- 1/2 Red Bell Pepper diced
- 1/2 Yellow Bell Pepper diced
- 1 cup Cherry Tomatoes halved
- 2 tbsp Fresh Lemon Juice
- 1-2 tsp olive oil
- 1 cup Quinoa
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Rinse the quinoa in a sieve and boil in plenty of water for 10-15 minutes or until the sprouts are visible. drain and set aside.
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Wash the salad leaves and thoroughly spin in a salad spinner to remove any excess water.
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Toss all the ingredients together with the olive oil and lemon juice, and serve.
Salad will keep covered in the fridge for 2-3 days.
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