MPN™ Three Bean Quinoa Summer Salad GF[1]                  Servings: 10-12                                           

1 cup Uncooked White Quinoa Seeds           

1  15 oz can Black Beans, rinsed 3 times to reduce salt[2]

1  15 oz can Kidney Beans, rinsed 3 times to reduce salt2

1  15 oz can Chickpeas, rinsed 3 times to reduce salt2

2 large Carrots, finely chopped

2 Red Peppers, finely chopped

2 stalks Celery, finely chopped

2 medium Cucumbers, finely chopped

½ cup Sunflower

½ cup Olive Oil, Extra Virgin

1+ cloves of Garlic, crushed

10 Basil leaves, diced coarse

1 sprig Rosemary, diced fine

¼ tsp Nutmeg

½ tsp Cinnamon

½ packet Truvia® or Sweetleaf® (or ½ tsp Raw Honey)

¼ cup Rice Vinegar

¼ cup organic Apple Cider vinegar with mother of vinegar (e.g. Bragg’s®)

Optional: ¼-½ tsp cayenne, ground

  1. Cook 1 cup Quinoa in 2 cups of water until soft; takes about 12-15 minutes. Stir occasionally to prevent sticking.
  2. When fully cooked, run quinoa under cool water in fine meshed sieve.  Drain well.
  3. Combine cooled quinoa with: black beans, kidney beans, chickpeas, chopped carrot, red pepper, celery and cucumber.   Set aside.
  4. Mix sunflower oil and extra virgin olive oil with the crushed garlic, rosemary, cinnamon, nutmeg, sweetener, (and cayenne if used), and rice vinegar.
  5. Sprinkle the oil/herb mixture over the quinoa, beans and veggies and mix to combine.
  6. Serve immediately, or hold in the refrigerator.  

Source:  Memory Preservation Nutrition® Chef’s Cookbook ©2013   HealthCare Insights, LLC and Nancy Emerson Lombardo, Ph.D.

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[1] Developed following Memory Preservation Nutrition® program and Gluten Free principles by Joanne Koenig Coste, MEd and Dr. Nancy Emerson Lombardo, Ph.D.

[2] Reduce salt content to nil by using fresh beans, soaked overnight and cooked 1-2 or more hours until tender, ideally with ginger and Kombu seaweed to enhance digestibility.


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