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3-Bean, Quinoa & Broccoli Salad

30 minutes 4-6 Servings

This recipe is packed with healthy plant protein, contains lots of fresh veg and is topped off with some crunchy seeds.

200g mixed beans* (I used kidney beans*, cannellini beans* and pinto beans*)

1 cup quinoa*

1 tbsp vegetable bouillon*

50g mixed seeds* (I used sunflower seeds*, pumpkin seeds* and sesame seeds*)

2 tbsp tahini*

1 tbsp garlic olive oil*

100g watercress

1 head of broccoli

Squeeze of lemon

All ingredients with an * can be found at Scoop Wholefoods

  • Soak the beans overnight, then boil in plenty of water for about 1.5-2 hours, until tender.
  • Place the quinoa, vegetable bouillon and 2 cups of water into a pot. Bring to the boil, then simmer for 15-20 mins under the water has been soaked up.
  • Steam the broccoli.
  • Lightly toast the seeds for a couple of minutes
  • To make the dressing simply mix the tahini, olive oil together and a squeeze of lemon. If not using garlic olive oil, add half a clove of garlic too.
  • When all the individual elements are done, simply mix the salad together.