Ingredients
- 1 1/2 tsp zest from Lemon
- 3 tbsp Lemon Juice
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tsp Dijon Mustard
- 4 Bellino Whole Garlic Cloves, minced
- 1 tsp Cento Fine Sicilian Sea Salt
- 1 1/2 tsp Cento Ground Black Pepper
- 2 cups Cooked Quinoa
- 1/4 cup Fresh Parsley, chopped
- 1/4 cup Red Onion, chopped
- 1/2 cup Cento Red Yellow Roasted Peppers, chopped
- 1/4 cup Cento Jumbo Pitted Black Olives, chopped
- 1 can Cento Cannellini Beans (19 oz), drained and rinsed
Directions
In a small bowl, combine lemon rind, lemon juice, olive oil, mustard, garlic, salt and pepper. In a separate bowl, toss cooked quinoa, parsley, onion, and red pepper. Gently stir cannellini beans and olives into quinoa mixture, careful not to mash beans. Toss with dressing and chill for 30 minutes prior to serving. Serves 2-4.
