Lemon Parsley and Bean Noodle Salad

Prep Time 20 min Serves 1-2     adjust servings

Delicious and healthy, this is sure to satisfy!


  • 1/4 cup (85 g) quinoa
  • 1 cup (240 ml) water
  • 1/4 cup (60 ml) fresh lemon juice
  • 2 tbsp cold-pressed extra virgin olive oil
  • 2 tbsp hulled tahini
  • 1 tsp Homemade Mustard (page 135) (I used store bought)
  • 1 tsp garlic powder
  • ¹?³ tsp sea salt flakes
  • 1/2 medium zucchini, thin spirals
  • 1/2 medium-to- large carrot, thin spirals
  • 1 15-oz (425 g) can organic cooked cannellini beans, drained
  • 2 tbsp currants
  • 1 small handful roughly chopped parsley
  • 1 small handful roughly chopped mint
  • 2 small green (spring) onions, thinly sliced
  • 1 small handful mixed parsley and mint leaves


  1. Add the uncooked quinoa and water to a medium pot over medium heat and bring to a boil.
  2. Lower the heat and continue to simmer the quinoa, covered, until it absorbs the water. Turn off the heat.
  3. Place all dressing ingredients in a small bowl and whisk until creamy.
  4. Place noodle ingredients in a large bowl, add the dressing, and toss until thoroughly coated.
  5. Top with extra herbs and serve.


Recipe Notes

© 2016 text and photography by Chris Anca
First published in the United States of America in 2016 by Race Point Publishing, a member of Quarto Publishing Group USA Inc. Recipe and photo used with permission.

© 2016 My Whole Food Life. All rights reserved.