This bean salad with quinoa and zucchini is rich in protein and fiber, it’s a great recipe for a power lunch.

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Salads are wonderful dishes for lunch, as a side dish or as a snack between meals. They are light, quick to eat, practical to take to work, do not need to be heated and above all: they are extremely nutritious.

This bean salad with quinoa and zucchini salad recipe is rich in protein and fiber, helping with the weight loss process. As a source of protein and carbohydrates, we have beans and quinoa. Vegetables bring even more fiber to the plate, along with several important micronutrients.

Feel free to increase or replace the vegetables, depending on what you have available in your fridge pantry.

Try this delicious recipe and be surprised. Don’t forget to rate the recipe and comment what you think of it down here!

Photo of Bean salad with quinoa and zucchini served on a flowery white plate

Bean salad with quinoa and zucchini

Protein and fiber are both represented here, it is a great recipe for a power lunch.
5 from 1 vote
Total Time 1 hour
Course Salad
Cuisine Ayurveda
Servings 2
Calories 366 kcal

Equipment

  • 1 pot
  • 1 pot with lid

Ingredients
  

  • 200 g kidney beans, white giant beans, or similar
  • 100 g quinoa
  • 1 zucchini possibly other types of vegetables
  • 1 big red bell pepper
  • A few sprigs of parsley
  • 2 tbsp sesame oil
  • 1 tsp lime juice
  • 300 ml vegetable broth
  • salt and pepper
  • 1 tbsp chili

Instructions
 

  • Dice the zucchini and half of the red bell pepper and roast them in a pan with some oil. The other half paprika, add it to the salad at the end for a crunchy texture.
  • For a quick meal, use pre-cooked beans from a can. If you want to have freshly cooked beans, make sure you soak them overnight or for up to 24 hours. Change the water and boil on medium heat for 30-40 minutes.
    You can cook a badge and freeze the rest to use it for another meal. That way, you avoid packed products and easily integrate self-cooked foods into your eating plan.
  • meanwhile, bring the vegetable stock to a boil in a saucepan and simmer the quinoa until the water has evaporated.
  • Chop the parsley well, then stir together the sesame oil, lime juice, chili, and salt and pepper (to taste).
  • Mix everything in a large bowl and enjoy!

Video

Notes

The caloric value was calculated per serving.

The parsley can also be replaced with coriander. And you could also mix in mint. This gives an additional freshness kick!
Cumin and fennel seeds are recommended, especially for the Vata type.
Alternatively, chew 1 teaspoon of seeds before eating this meal to improve the digestion of the beans and avoid bloating.
Do you know what a dosha is? Find out your dosha here.
Keyword Ayurveda, Healthy food, Vegetarian, Weight loss

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One Response

  1. 5 stars
    Ich koche das Rezept für Mittagsessen und nehme mit zur Arbeit. Es ist so praktisch, einfach zuzubereiten und gesund. Ich esse glutenfrei und Quinoa ist immer eine gute Alternative zu anderen Getreide.

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