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May 14th, 2012 | Quinoa Mustard & Agave Bean Salad

So if you saw my Mother’s Day post yesterday, I mentioned this amazing salad. This is one of my new favourites and it was really easy to make. You can make the dressing days, or weeks in advanced.

It’s a chilled salad – perfect for a warm day either as lunch or a side at dinner. It can be surprisingly filling. The dressing is the real star of this recipe. I used some of it the next day on a salad with lettuce, corn, bacon bits and hardboiled eggs. I think it’s my new favourite salad. It could be a side or even a full lunch.

Quinoa Mustard & Agave Bean Salad


• 1/3 c grapeseed oil
• 1/4 tsp dijon mustard
• 3/4 tsp mustard
• 1 tbsp + 1/4 tsp agave syrup
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• Dried spices – lemon & pepper seasoning, garlic powder, mustard seed, sesame seeds, salt and pepper.

• 1 bag green beans, cooked and then chilled
• 1 package gourmet grape tomatoes (yellow, orange, red, etc)
• 1/4 c quinoa


1. Mix the dressing together, pour as much dressing as you like over the salad and let it marinate for half an hour to an hour in the fridge so that the beans really absorbs the flavour. Serve chilled.  I used almost all of the dressing when I made this. It was a huge hit. It’s the perfect combination of sweet & tanginess. Store leftover dressing in a tightly sealed mason jar.


This entry was posted on Monday, May 14th, 2012 at 12:37 pm and is filed under Food, Gluten Free. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.