Quinoa & Four-Bean Salad with Turmeric Dressing | TMix+
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Quinoa & Four-Bean Salad with Turmeric Dressing

This salad is jam-packed with nutritious ingredients that will keep you feeling full for hours. With the addition of a turmeric vinaigrette dressing, it is a perfect salad to serve as a main course on its own or as a side to grilled meat or seafood. 

Beans are a great way to bulk out meals, add protein to fill you up and they are budget friendly too, which makes them a staple you should always keep on hand in your pantry. I find, though, that some recipes using legumes can be a bit bland and boring, which is definitely not the case with this salad. The dressing has quite a kick to it with the addition of black pepper, apple cider vinegar and chilli flakes. If you are not a fan of chilli you can omit this from the recipe.


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Quinoa & Four-Bean Salad  with Turmeric Dressing
100 grams quinoa
800 grams vegetable stock or 1 tablespoon vegetable stock paste + 800 grams water
1 medium carrot, peeled and cut into quarters (about 100 grams)
2 stalks spring onion, cut into 5-centimetre pieces
1 Lebanese cucumber, peeled and cut into 5 pieces
50 grams pumpkin seeds
125 grams cherry tomatoes, halved
80 grams currants
100 grams spinach leaves
400 grams can four-bean mix, drained and rinsed
Turmeric Dressing
2 tablespoons honey
1 tablespoon apple cider vinegar
½ teaspoon chilli flakes
1 teaspoon ground turmeric
½ teaspoon salt
½ teaspoon black pepper
100 grams olive oil
½ lemon (juice only)

1. Fill the TM bowl with vegetable stock or stock paste and water.

2. Place the quinoa into the simmering basket and place inside the TM bowl.

3. Cook for 20 minutes/Varoma/speed 4.

4. Remove the simmering basket, drain the liquid and spoon the cooked quinoa into a large

bowl. Allow to cool while you prepare the rest of the salad.

5. Add carrot and spring onion to the TM bowl and mix for 2 seconds/speed 5.

6. Add cucumber and mix for 1 second/speed 4. Set mixture aside.

7. Heat a frying pan on medium heat and toast the pumpkin seeds for 4–5 minutes, stirring

every so often until slightly golden. Remove from the pan and set aside.

8. Add all the dressing ingredients to the TM bowl and mix for 3 seconds/speed 5.

9. In a large salad bowl combine the quinoa, spinach, cherry tomatoes, currants, carrot

mixture, pumpkin seeds and the beans.

10. Drizzle over the dressing just before serving.

This salad can be made ahead of time and stored in the fridge without the dressing on it.


Thermomixplus2017's picture
Thermomixplus2017 3 years 8 months ago

No method included

TMixPlus Team's picture
TMixPlus Team 3 years 8 months ago

Sorry, Thermomixplus2017, it's there now.

Barb's picture
Barb 3 years 10 hours ago

I loved this recipe and will make it again and again. I am going to make it for Christmas Day in NZ but with no thermomix

TMixPlus Team's picture
TMixPlus Team 2 years 12 months ago

Thanks Barb - we're thrilled you're going to be making it on the big day!

lelarter's picture
lelarter 2 years 11 months ago

Thank you, TMIX+, you did it again! Following the high praise from Barb below, I made this salad for the first time yesterday (Xmas Day, 2017). It's always a bit risky to try something new on a high-stakes day, but WOW! This very different salad had everybody ooh-ing and ahh-ing. The combination of flavours and a bit of crunch from the pumpkin seeds is just awesome, and the dressing...! I am going to engrave this recipe on a stone tablet so it can never be lost. And like Barb, I am going to make it again and again.

TMixPlus Team's picture
TMixPlus Team 2 years 11 months ago

lelarter Well gosh we're blushing and honoured to have featured in the big day. Thanks so much for taking the time to share your positive feedback - we really appreciate it.

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