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–+ servings
nutty protein packed quinoa bean

Quinoa Bean Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 medium mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Fork
  • 1 Set of measuring cups
  • 1 set of measuring spoons

Ingredients
  

  • 1 cup quinoa raw rinsed
  • 2 cup water cold
  • 1 can black beans drained and rinsed 15 ounces
  • 1 can chickpeas drained and rinsed 15 ounces
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 2 tablespoon fresh cilantro chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoon lemon juice fresh
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon smoked paprika optional

Instructions
 

  • Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds.
  • Combine rinsed quinoa and water in a medium saucepan and bring to a boil over medium-high heat.
  • Reduce heat to low, cover, and simmer until the water is absorbed and quinoa is tender, about 15 minutes.
  • Remove the saucepan from heat, keep covered, and let the quinoa rest for 5 minutes.
  • Fluff the quinoa with a fork and spread it out in the mixing bowl to cool for about 10 minutes.
  • While the quinoa cools, combine black beans, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and cilantro in the mixing bowl.
  • In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, cumin, salt, black pepper, garlic powder, and smoked paprika until emulsified.
  • Add the cooled quinoa to the vegetables and beans in the mixing bowl.
  • Pour the dressing over the salad and toss thoroughly with a wooden spoon until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
  • Let the salad rest for at least 10 minutes before serving to allow flavors to meld.

Notes

For best results, make this salad a few hours ahead so the flavors deepen, and chill it if you prefer it cold; just re-toss and refresh with a squeeze of lemon and a drizzle of olive oil before serving. You can easily swap in other beans, like kidney or cannellini, and add extras such as corn, diced avocado (added just before serving), or feta cheese for more richness. If preparing in advance for lunches, store the salad in an airtight container for up to 3–4 days, keeping any delicate add-ins (like avocado or soft cheese) separate. Be sure the quinoa is cooled before mixing to avoid wilting the fresh vegetables, and chop everything into small, even pieces so you get a bit of every ingredient in each bite.
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