Quinoa and Butter Bean Salad with Fresh Arugula

Simply Fancy

There is a time and a place for salads. Hot weather, light lunches and detoxing. There is nothing more satisfying that finding a salad that ticks all these above boxes but also has textures, flavours and ingredients that fill you up whilst providing your daily nutrients. 

Here is a salad that offers more than just some dry lettuce leaves on a plate. Very simple, everyday ingredients that are enhanced by a classic balsamic vinaigrette. 

A salad that reminds me of a Tuscan luncheon over looking fields of olive trees and a Middle Eastern tapas dining experience full of grainy substance. What more could you ask for from your salad?

Quinoa and butter bean salad with arugula 
Ingredients
150grams of uncooked quinoa
400 gram tin of butter beans, drained and rinsed
1 large corn cob, boiled or microwaved and kernels removed
3 stalks of fresh parsley, finely chopped including stem
Fresh arugula, for serving 
Beetroot leaves, for serving (optional)
For Dressing
6 tbsp of extra virgin olive oil
2 tsp of balsamic vinegar 
1 tbsp of white wine vinegar
¼ tsp sea salt
½ tsp of freshly ground pepper

Method
Cook quinoa per instructions. Drain if necessary and fluff with a fork, set aside. Boil corn for 4 minutes or microwave for 2.5minutes. Remove kernels from cob and place in a bowl. Add butter beans, quinoa and parsley. 

In a small glass, place all dressing ingredients together and shake well until all combined. Pour a generous amount over the salad and mix well. If there is dressing left, store in refrigerator and this can keep up to one month. 

Once salad is coated, serve on a plate or in a bowl. Arrange arugula leaves on top and drizzle with a little extra dressing and sea salt. Enjoy.