Parsley, Lemon and Cannellini Bean Salad
Parsley, lemon, and cannellini bean salad with quinoa, mint, and allspice. A fresh, flavorful recipe from Full Belly Farm's Plenty More. Perfect for a light meal or side dish.
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Ingredients
- 2/3 cup quinoa or red quinoa
- 2/3 cup flat leaf parsley leaves, finely shredded
- 2/3 cup mint leaves, finely shredded
- 3 or 5 green onions, green and white parts only, thinly sliced (I leave these out because I never have them around, or use a bit of regular onion)
- 1 1/3 cup cooked cannellini beans, drained
- 1/2 large lemon, skin and seeds removed, flesh finely chopped
- 1/2 teaspoon allspice
- 1/4 cup olive oil
- salt
- pepper
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