Lemony Quinoa Cannellini Bean Salad

Ingredients

• 3 cups cooked quinoa (,fully cooled (see note))
• 14 ounce cannellini beans (, rinsed and drained)
• 1/2 cup diced cucumber (, seeds removed)
• 1/2 cup diced tomatoes
• 1/2 cup diced red bell pepper
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill (, optional)
• For the Lemon Vinaigrette:
• 1/4 cup sunflower or extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon fresh lemon zest
• 2 tablespoons white wine vinegar
• 1 clove garlic (,finely minced)
• 1-2 teaspoons honey ((vegans: use sugar or sweetener of choice))
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. 1

   Combine all the ingredients in a large mixing bowl.

2. 2

   Whisk together the vinaigrette ingredients until emulsified.

3. 3

   Pour the vinaigrette over the salad and stir to combine.

4. 4

   Refrigerate for at least 2 hours before serving.