3 Reviews

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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Sarah_Jayne January 14, 2010

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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KellyMac6 August 25, 2009

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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UmmBinat January 25, 2013
Three-Bean Salad With Quinoa