Packed with protein and vitamins, this simple and tasty quinoa salad recipe comes to us courtesy of Whole Foods Market, our Food Literacy Hero for July. You can substitute the beans in this salad for canned garbanzos, pinto or black beans. Serve it up as a side dish for a BBQ or picnic, or a protein-packed vegetarian entree.

Three-Bean Salad with Quinoa

Ingredients:

• 1 cup uncooked quinoa
• Salt and ground black pepper
• 1/2 pound green beans, trimmed, cut into 2-inch pieces, cooked and rinsed in cold water
• 1 1/2 cup frozen shelled edamame, thawed
• 1/2 cup chopped roasted red peppers
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1/4 cup prepared Italian dressing
• 1 teaspoon dried tarragon

Instructions:

Rinse quinoa under cold running water and drain. Bring 1 3/4 cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool.

Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt, and pepper into a large bowl and toss well. Serve chilled or at room temperature.

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