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Quinoa Bean Salad

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A vibrant and colorful quinoa bean salad that stays fresh for days, perfect for meal prepping and enjoying throughout the week.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 can black beans, rinsed and drained
  • 1 can chickpeas, rinsed and drained
  • Bell peppers (any color), diced
  • Cucumber, diced (English or Persian preferred)
  • Red onion, finely diced
  • Cherry or grape tomatoes, halved or quartered
  • Fresh corn, cut from the cob or thawed frozen corn
  • Fresh parsley, chopped
  • Fresh cilantro, chopped
  • Olive oil
  • Apple cider vinegar or red wine vinegar
  • Fresh lemon juice
  • Fresh garlic, minced
  • Cumin
  • Chili powder (optional)
  • Salt
  • Freshly ground black pepper

Instructions

  1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
  2. Combine the rinsed quinoa with 2 cups of water or vegetable broth in a saucepan and bring it to a boil.
  3. Reduce the heat, cover, and let it simmer for 15 minutes.
  4. Remove the quinoa from the heat, let it sit covered for another 5 minutes, then fluff it with a fork.
  5. Rinse the black beans and chickpeas while the quinoa cools.
  6. Dice the bell peppers, cucumber, and red onion; halve or quarter the cherry or grape tomatoes.
  7. Finely chop the parsley and cilantro.
  8. Whisk together the dressing ingredients: olive oil, vinegar, lemon juice, minced garlic, cumin, chili powder, salt, and pepper.
  9. Combine the cooled quinoa, beans, diced vegetables, and herbs in a large bowl.
  10. Pour the dressing over the salad and toss gently.
  11. Cover and refrigerate for at least 1 hour before serving.

Notes

Store leftover salad in an airtight container for up to 5 days. Consider keeping the dressing separate until serving for optimal crispness.

Nutrition

Find it online: https://pinrecipezbylinaa.com/quinoa-bean-salad-that-stays-fresh/

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