Like the previous recipe, the combination of grains and beans in this salad makes it an ideal centerpiece for a meal.

　　

Ingredients

6 servings

　　3/4 cup quinoa, rinsed in a fine sieve

　　1 cup halved yellow or red cherry tomatoes

　　1/2 cup peeled, diced turnip or daikon radish

　　1/2 medium orange or yellow bell pepper, diced

　　8 baby carrots, quartered lengthwise

　　1/3 cup chopped black olives

　　One 15- to 16-ounce can small red beans, drained and rinsed

　　2 to 3 tablespoons minced fresh dill

　　1/2 cup Salsa and Olive Oil Salad Dressing (page 223), or as needed

　　Salt and freshly ground pepper to taste

　　

Step 1

Combine the quinoa with 1 1/2 cups water in a small saucepan and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the water is absorbed. Transfer the quinoa to a wide bowl or casserole dish so that it can cool quickly.

　　

Step 2

Meanwhile, place the tomatoes, turnip, pepper, carrots, and olives in a serving bowl.

　　

Step 3

When the quinoa is just warm, add it to the vegetables along with the beans, dill to taste, and dressing; toss together. Season with salt and pepper, then serve.

　　

menu suggestions

Step 4

A green vegetable side dish enhances this hearty salad nicely. Try it with Sautéed Asparagus with Almonds (page 203), any of the broccoli side dishes on page 204, or Zucchini and Polenta Marinara (page 200). Add sautéed soy sausage links or BBQ-Flavored Skillet Tofu (page 62) if you’d like a larger meal.

　　

Step 5

For a filling meal, pair this with Smashed Sweet Potatoes with Cashew Butter Sauce (page 209) and steamed broccoli, Brussels sprouts, or green beans.

　　

nutrition information

Step 6

Calories: 245

　　

Step 7

Total Fat: 8g

　　

Step 8

Protein: 8g

　　

Step 9

Carbohydrates: 36g

　　

Step 10

Fiber: 6.5g

　　

Step 11

Sodium: 65mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).