Quinoa Bean Salad Recipe

Name: Quinoa Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, uncooked; 2 cups water; 1 (15 ounce) can kidney beans, rinsed & drained; 1 (15 ounce) can black beans, rinsed & drained; 1 cup frozen corn, thawed; 1 cup frozen green beans, thawed; 1 red bell pepper, chopped; 12 medium red onion, chopped; 1 bunch scallion, chopped; 1 cup cubed cheese (a combination of cheddar and mozzarella tastes great); ¼ cup balsamic vinegar; ¼ cup extra virgin olive oil; salt or pepper; ½ teaspoon garlic powder (optional); 1 avocado, chopped (see note) (optional)

Servings: persons

1 cup quinoa, uncooked
2 cups water
1 (15 ounce) can kidney beans, rinsed & drained
1 (15 ounce) can black beans, rinsed & drained
1 cup frozen corn, thawed
1 cup frozen green beans, thawed
1 red bell pepper, chopped
12 medium red onion, chopped
1 bunch scallion, chopped
1 cup cubed cheese (a combination of cheddar and mozzarella tastes great)
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
salt or pepper
½ teaspoon garlic powder (optional)
1 avocado, chopped (see note) (optional)

1
Put the quinoa and water in a medium saucepan and bring to a boil over high heat.
2
As soon as it boils, cover and reduce the heat to medium low.
3
Simmer until the water is absorbed, about 15 minutes.
4
Make the dressing: Pour oil and vinegar into a jar with a tight fitting lid.
5
Shake well.
6
In a large bowl combine the beans, corn, green beans, bell pepper, onion, scallions and cheese.
7
After the quinoa is done, let cool briefly then mix in with the bean mixture.
8
Pour the dressing over everything and season with salt, fresh ground pepper and garlic powder, if using.
9
Serve room temperature or chill.
10
*avocados turn brown fairly quickly after you cut them so wait to add the avocado until right before serving.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 cup quinoa, uncooked, 2 cups water, 1 (15 ounce) can kidney beans, rinsed & drained, 1 (15 ounce) can black beans, rinsed & drained, and more.

Yes, Quinoa Bean Salad 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.

Quinoa Bean Salad

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