Mediterranean Three Bean Quinoa Salad
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recipe by Sophie H.
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- Total Time
- 35mins
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- Serves
- 4
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- Calories
- 580
This protein-packed quinoa salad is full of flavor and great served as a main dish or side dish. You can substitute with any grains or beans you have in the pantry. I didn't have quite enough quinoa so I bulked it up with some brown rice.
Inspired by: https://www.twopeasandtheirpod.com/mediterranean-three-bean-quinoa-salad/recipe updated 3 Sep 2021
Ingredients
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- Tinned chickpeas
- 425 g
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- Canned cannellini beans
- 425 g
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- Tinned white kidney beans
- 425 g
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- Red bell pepper
- 1
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- Yellow bell pepper
- 1
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- Cucumber
- 135 g
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- Cherry tomatoes
- 200 g
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- Red onion
- 40 g
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- Feta cheese
- 30 g
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- Black olives
- 45 g
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- Quinoa
- 175 g
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- Water
- 480 ml
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- Fresh basil leaves
- 11 g
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- Olive oil
- 60 ml
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- Balsamic vinegar
- 1 tablespoon
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- Garlic clove
- 2
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- Dried basil
- ¼ teaspoon
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- Dried oregano
- ¼ teaspoon
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- Salt & pepper
- as needed
Tools
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Stove
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Small bowl
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Large glass bowl
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Saucepan
Step preview
- Add quinoa and water to a clean saucepan
- Heat until boiling
- Cover then reduce heat
- Simmer until tender - approx 15 min
- Remove
- Let rest - 5 min
- Stir
- Transfer quinoa to large glass bowl
- Add tinned chickpeas, canned cannellini beans, tinned white kidney beans, red bell pepper, yellow bell pepper, cucumber, cherry tomatoes, red onion, feta cheese, black olives and fresh basil leaves to the salad
- Add olive oil, balsamic vinegar, garlic clove, dried basil, dried oregano and salt & pepper to a clean small bowl
- Whisk together
- Pour dressing into salad
- Stir gently until coated
- Season to taste
- Serve