Quinoa and Red Bean Salad with Crisp Veggies Recipe

Name: Quinoa and Red Bean Salad with Crisp Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup quinoa, rinsed in a fine sieve; 1 cup halved yellow or red cherry tomatoes; 1/2 cup peeled, diced turnip or daikon radish; 1/2 medium orange or yellow bell pepper, diced; 8 baby carrots, quartered lengthwise; 1/3 cup chopped black olives; One 15- to 16-ounce can small red beans, drained and rinsed; 2 to 3 tablespoons minced fresh dill; 1/2 cup Salsa and Olive Oil Salad Dressing (page 223), or as needed; Salt and freshly ground pepper to taste

Servings: persons

1
Combine the quinoa with 1 1/2 cups water in a small saucepan and bring to a rapid simmer, then lower the heat.
2
Cover and simmer gently for 15 minutes, or until the water is absorbed.
3
Transfer the quinoa to a wide bowl or casserole dish so that it can cool quickly.
4
Meanwhile, place the tomatoes, turnip, pepper, carrots, and olives in a serving bowl.
5
When the quinoa is just warm, add it to the vegetables along with the beans, dill to taste, and dressing; toss together.
6
Season with salt and pepper, then serve.
7
A green vegetable side dish enhances this hearty salad nicely.
8
Try it with Sauteed Asparagus with Almonds (page 203), any of the broccoli side dishes on page 204, or Zucchini and Polenta Marinara (page 200).
9
Add sauteed soy sausage links or BBQ-Flavored Skillet Tofu (page 62) if youd like a larger meal.
10
For a filling meal, pair this with Smashed Sweet Potatoes with Cashew Butter Sauce (page 209) and steamed broccoli, Brussels sprouts, or green beans.
11
Calories: 245
12
Total Fat: 8g
13
Protein: 8g
14
Carbohydrates: 36g
15
Fiber: 6.5g
16
Sodium: 65mg

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup quinoa, rinsed in a fine sieve, 1 cup halved yellow or red cherry tomatoes, 1/2 cup peeled, diced turnip or daikon radish, 1/2 medium orange or yellow bell pepper, diced, and more.

Yes, Quinoa and Red Bean Salad with Crisp Veggies falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Quinoa and Red Bean Salad with Crisp Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions