Saved Shopping ListsRecipes in my list Lemon Parsley and Bean Noodle Salad removeMy shopping list Reload List Save Print1 QUINOA 1/4 cup (85 g) quinoa 1 cup (240 ml) water 1 DRESSING 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 ¹?³ tsp sea salt flakes 1 NOODLES 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 TOPPINGS 1 small handful mixed parsley and mint leaves
