Three-Bean and Quinoa Salad
Zesty Three-Bean and Herbed Quinoa Power Salad
Ingredients:
1 cup cooked quinoa
1/2 cup canned black beans, rinsed and drained
1/2 cup canned chickpeas, rinsed and drained
1/2 cup canned kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 garlic clove, minced
Salt and pepper to taste
Optional: crumbled feta or avocado slices for topping
Directions:
In a large bowl, combine the cooked quinoa, black beans, chickpeas, kidney beans, cherry tomatoes, red bell pepper, red onion, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper.
Pour the dressing over the quinoa and bean mixture and toss until everything is evenly coated.
Let the salad sit for 10–15 minutes to absorb flavors, or chill in the fridge for up to 2 hours for a deeper flavor.
Top with crumbled feta or sliced avocado just before serving if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes (for quinoa) | Total Time: 30 minutes
Kcal: 280 kcal | Servings: 4 servings
#healthyfood #quinoasalad #beansalad #vegetarianrecipes #plantbased #veganfriendly #glutenfree #fiberboost #hearthealthy #mealprepideas #freshsalads #easyrecipes #meatlessmeals #mediterraneandiet #quicklunch #healthylifestyle #cleaneating #wholesomefood #summerrecipes #rainbowsalad
This colorful Three-Bean and Quinoa Salad is the ultimate protein-packed, plant-based meal! Perfect for summer lunches or meal prep!
Zesty Three-Bean and Herbed Quinoa Power Salad
Ingredients:
1 cup cooked quinoa
1/2 cup canned black beans, rinsed and drained
1/2 cup canned chickpeas, rinsed and drained
1/2 cup canned kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 garlic clove, minced
Salt and pepper to taste
Optional: crumbled feta or avocado slices for topping
Directions:
In a large bowl, combine the cooked quinoa, black beans, chickpeas, kidney beans, cherry tomatoes, red bell pepper, red onion, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper.
Pour the dressing over the quinoa and bean mixture and toss until everything is evenly coated.
Let the salad sit for 10–15 minutes to absorb flavors, or chill in the fridge for up to 2 hours for a deeper flavor.
Top with crumbled feta or sliced avocado just before serving if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes (for quinoa) | Total Time: 30 minutes
Kcal: 280 kcal | Servings: 4 servings
#healthyfood #quinoasalad #beansalad #vegetarianrecipes #plantbased #veganfriendly #glutenfree #fiberboost #hearthealthy #mealprepideas #freshsalads #easyrecipes #meatlessmeals #mediterraneandiet #quicklunch #healthylifestyle #cleaneating #wholesomefood #summerrecipes #rainbowsalad
This colorful Three-Bean and Quinoa Salad is the ultimate protein-packed, plant-based meal! Perfect for summer lunches or meal prep!
Three-Bean and Quinoa Salad
Zesty Three-Bean and Herbed Quinoa Power Salad
Ingredients:
1 cup cooked quinoa
1/2 cup canned black beans, rinsed and drained
1/2 cup canned chickpeas, rinsed and drained
1/2 cup canned kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 garlic clove, minced
Salt and pepper to taste
Optional: crumbled feta or avocado slices for topping
Directions:
In a large bowl, combine the cooked quinoa, black beans, chickpeas, kidney beans, cherry tomatoes, red bell pepper, red onion, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper.
Pour the dressing over the quinoa and bean mixture and toss until everything is evenly coated.
Let the salad sit for 10–15 minutes to absorb flavors, or chill in the fridge for up to 2 hours for a deeper flavor.
Top with crumbled feta or sliced avocado just before serving if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes (for quinoa) | Total Time: 30 minutes
Kcal: 280 kcal | Servings: 4 servings
#healthyfood #quinoasalad #beansalad #vegetarianrecipes #plantbased #veganfriendly #glutenfree #fiberboost #hearthealthy #mealprepideas #freshsalads #easyrecipes #meatlessmeals #mediterraneandiet #quicklunch #healthylifestyle #cleaneating #wholesomefood #summerrecipes #rainbowsalad
This colorful Three-Bean and Quinoa Salad is the ultimate protein-packed, plant-based meal! Perfect for summer lunches or meal prep!
