Bean Salad with Quinoa Recipe
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Jump to RecipeThis bean salad with quinoa recipe is a bright, flavorful, high-protein and plant-based meal! A great side dish or lunch idea for the week.
A classic twist on traditional bean salad, this easy recipe has a simple fresh apple cider vinegar dressing which adds so much flavor! A quick and easy dish you can meal prep or make ahead with pantry staple ingredients.
Want more fantastic quinoa recipes? Try our Thai quinoa salad, easy quinoa tacos, or our super simple rice cooker quinoa recipe!
I love a tasty hearty plant-based lunch – and this bean salad with quinoa is in my monthly lunch rotation all year long. It’s light, flavorful, satisfying, and easy to prep for a few meals during the week. The creamy beans pair nicely with the soft quinoa, and each bite is loaded with crunch from fresh green onions in a tangy dressing.
This is one fantastic salad that everyone will love, and no one will guess that it’s plant-based. It makes a great potluck side dish, and a fun and flavorful take on classic 3 bean salad with adding quinoa.
Why This Recipe Works
- It’s bright, fresh, and flavorful!
- A hearty and satisfying lunch or side dish.
- Has great, earthy flavors.
- It’s easy to make – cooks of any skill level can successfully recreate this dish!
- It’s a great plant based recipe that is high in protein and fiber.
A Light Refreshing Plant-Based Lunch Option
This easy bean salad is loaded with beans, grains, and veggies for a quick and easy lunch. This is one filling recipe that is high in fiber and plant-protein from the quinoa and beans.
I love light and simple plant-based lunches for an afternoon meal (like my favorite quick lunch: plum ricotta bruschetta), and salads are a great option all year long. Browse our lunch recipes for some quick and easy meal inspiration!
Ingredients for this Grain and Bean Salad
- Quinoa – I used white quinoa as I had it on hand, but you can also use red quinoa or tricolored quinoa instead
- Black beans, Chickpeas, and Kidney beans – dark or light red kidney beans are great, you can cook yours from scratch or used canned like I did.
- Green onions – for a bright crunchy texture and fresh flavor.
- Extra virgin olive oil
- Apple cider vinegar – we like to get dark cloudy apple cider vinegar which has a great taste.
- Fresh garlic cloves – for the dressing
- Sea salt
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Recipe Additions and Variations
- You can use any varieties of beans to make this tasty quinoa bean salad! Try pinto beans, green beans, or edamame.
- Substitute any type of vinegar for the dressing – white vinegar, champagne vinegar, or balsamic vinegar would all be great choices!
- Any variety of quinoa works for this recipe – I used white quinoa, but red quinoa or tri-colored would be tasty as well.
- If you are using pre-cooked quinoa, or a cooked quinoa pouch, skip step one and add ~2 cups of cooked quinoa directly into the mixing bowl in step 2.
- Instead of using sugar, you can substitute a natural sweetener like honey or maple syrup instead.
How to Make This Recipe
Step 1: In a medium pot, add the quinoa and water. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes. Remove the pot from heat, and allow the quinoa to sit still covered for 10 more minutes. Fluff quinoa with a fork once it’s been cooked.
Step 2: In a large mixing bowl, add the cooked quinoa, kidney beans, chickpeas, black beans, and green onions.
Step 3: In a small bowl, or a mason jar with an airtight lid, add the dressing ingredients together: olive oil, apple cider vinegar, lemon juice, garlic, soy sauce, and sugar. Mix well to combine into a smooth dressing.
Step 4: Pour the dressing over the salad, and toss well until all the quinoa and beans are coated.
Step 5: Mix well. Wrap with plastic wrap and refrigerate for up to an hour before serving.
Recipe FAQs
This bean salad with quinoa is great for meal prep – store leftover salad in an airtight container for up to 4 days.
Absolutely! If you have a favorite brand of vinaigrette dressing, you can use 1/2 cup of that instead of the vinaigrette recipe below.
Unfortunately, the bean and quinoa salad with not freeze well, and is best kept fresh. However, you can store cooked quinoa in a freezer bag, and freeze for up to 3 months.
Dietary Modifications
This recipe is vegan, vegetarian, and dairy free.
To make gluten free, swap out the soy sauce for a gluten free alternative like tamari or coconut aminos. Always ensure all ingredients in the salad and dressing are certified gluten free before using.
More Fresh Simple Lunch Ideas You’ll Love
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Bean Salad with Quinoa
Equipment
- Medium Pot
Ingredients
- 1 cup quinoa I used white quinoa
- 1.5 cups water
- 1 can kidney beans
- 1 chickpeas
- 1 can black beans
- 3 green onions sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 lemon juiced
- 2 cloves garlic minced
- 1 teaspoon soy sauce
- 1 teaspoon sugar
Instructions
- In a medium pot, add the quinoa and water. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes. Remove the pot from heat, and allow the quinoa to sit still covered for 10 more minutes. Fluff quinoa with a fork once it’s been cooked.
- In a large mixing bowl, add the cooked quinoa, kidney beans, chickpeas, black beans, and green onions.
- In a small bowl, or a mason jar with an airtight lid, add the dressing ingredients together: olive oil, apple cider vinegar, lemon juice, garlic, soy sauce, and sugar. Mix well to combine into a smooth dressing.
- Pour the dressing over the salad, and toss well until all the quinoa and beans are coated. Wrap with plastic wrap and refrigerate for up to an hour before serving.
- Store leftover salad in an airtight container for up to 4 days.
Nutrition
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Love the combination of flavors
Very tasty