Red quinoa is an ancient grain high in both protein and fiber. Paired with navy beans, toasted almonds, yellow zucchini and a cumin lime vinaigrette, this salad is a healthy and delicious power house. Print Ingredients Salad 3/4 cup water 1 bay leaf 1/2 cup red quinoa 1/2 tsp. kosher salt 1 Tbsp. lime juice 15 oz. navy beans, drained and rinsed 2 yellow zucchini 3 Tbsp. olive oil 1 Tbsp. rosemary, minced 1 tsp. pimenton (smoked paprika) 1/4 cup almonds, sliced, toasted 1/4 cup sunflower seeds, toasted 2 Tbsp. olive oil 1/2 cup cilantro, chopped Vinaigrette 2 tsp. garlic 1 serrano, seeded and minced 1/4 cup lime juice 1 lime, zest of 3 Tbsp. lemon juice 1/2 tsp. cumin seed, toasted 1/2 tsp. kosher salt 1/4 tsp. cayenne 1/2 cup olive oil Cilantro sprig, for garnish Number of Servings : 8 Serving Size: 3/4 cup Red quinoa is an ancient grain high in both protein and fiber. Paired with navy beans, toasted almonds, yellow zucchini and a cumin lime vinaigrette, this salad is a healthy and delicious power house. Directions For the salad: Bring the water and bay leaf to a boil in a small saucepot and add the quinoa, reduce to a simmer, cover, and cook for 15 minutes. Remove from the heat and let rest for 10 minutes. Fluff with a fork and season with the kosher salt and lime juice. Cool completely and add the beans; set aside. For the grilled zucchini: Preheat the grill to high. Cut off the stems and cut lengthwise into ½-inch-thick planks. Place in a bowl with the olive oil and rosemary, and the pimenton. Toss to combine. Grill on both sides until colored and cooked, about 6 minutes. Remove and cool, and cut into small chunks. Add grilled zucchini to the bowl of beans and quinoa. Add most of the toasted nuts, olive oil, and cilantro and toss to combine; set aside some of the toasted nuts for garnish. For the vinaigrette: Combine all the ingredients except for the olive oil in a blender and purée until combined. Add the olive oil while the blender is running to create a creamy dressing. Set aside. To finish the salad: Pour the vinaigrette over the salad and stir to coat. Serve on a small plate and top with the reserved toasted nuts and a cilantro sprig. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.