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    You are in: Home / Recipes / Three-Bean Salad With Quinoa Recipe
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    Three-Bean Salad With Quinoa

    Average Rating:

    3 Total Reviews

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    • on January 14, 2010

      We had this as a side with our meal tonight and it went down pretty well. I made it in the afternoon and then let it cool in the fridge before warming it slightly before serving. I liked that as it let me get the main work of the meal out of the way early in the day. I had to leave the kidney beans out because we had run out but I added some extra edamame to make up for it. Made for photo tag.

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    • on August 25, 2009

      Very good summer salad. I used double the kidney beans because my edamame went bad before I had the opportunity to make this and it still tasted great. I may make with a little more quinoa next time. Thank you.

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    • on January 25, 2013

      This was very yummy how I modified it along with the dressing you recommended (Italian Salad Dressing). I think the dressing makes it! I used organic red quinoa as it has a great texture, sea salt, freshly ground black pepper, fresh small green beans, no edamame, no roasted red pepper (I debated getting it from the local Italian shop but it is very had to bring my daughter inside as the entrance does not allow a stroller in!!), Edan brand canned organic chickpeas without salt instead of canned kidney beans, no dried tarragon either so I substituted dried margoram which worked maybe even better for our tastes. I could definitely make this the same way again. Made for January 2013's Casual Veggie Tag (come join us everyone!)

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    Nutritional Facts for Three-Bean Salad With Quinoa

    Serving Size: 1 (174 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 247.4
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 533.5 mg
    Total Carbohydrate 31.6 g
    Dietary Fiber 6.6 g
    Sugars 2.6 g
    Protein 12.4 g


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