Easy and Quick Quinoa Salad

This Easy and Quick Quinoa Salad is vegan and gluten-free. It is also tossed in a homemade vinaigrette dressing, loaded with beans, red onions, pepper, and parsley! This salad will leave you feeling great and satisfied. 

Quinoa is so popular right now and I guess we all know the benefits of this pseudo-grain, right?? Yes, it is not a grain, though everybody thinks it is. In fact, quinoa is a gluten-free, super-seed that also comes in lots of pretty colors. And talking about quinoa, what about giving this salad a try?!

If you want a salad but you are tired of eating lettuce, you always have the quinoa salad option. So you can make this on-the-go quinoa salad that can keep in the fridge for 5 days or you can eat warm, as you prefer. This mix of quinoa and black beans is definitely healthy and is substantial enough to leave you feeling satisfied.

This salad is also perfect to make when you are very busy and don’t have much time to cook. If you want, you can even cook quinoa and make your own vinaigrette dressing ahead of time and when it is time for lunch or dinner,  just combine everything together and you are done! Is there something easier than that? I believe not 😉

A few more quinoa recipes I’ve been loving is this Carrot Quinoa Salad, Spring Quinoa Salad Recipe, and Sausage Quinoa Pasta!

I hope you enjoy this healthy and nutritious easy and quick quinoa salad as much as we do. Thanks a lot for reading.

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4.60 from 5 votes

Easy and Quick Quinoa Salad

This Easy and Quick Quinoa Salad is vegan and gluten-free. It is also tossed in a homemade vinaigrette dressing, loaded with beans, red onions, pepper, and parsley! This salad will leave you feeling great and satisfied. 

Prep: 10 minutes

Total: 10 minutes

Servings: 4 people

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Ingredients

• ▢ 2 cups cooked quinoa - I used a combo of red and white quinoa
• ▢ 1 can 500ml black beans, rinsed and drained
• ▢ ½ cup red onions chopped
• ▢ ½ cup red pepper chopped
• ▢ ¼ cup fresh parsley Save some for garnishing the dish just before serving
• ▢ 1/3 cup homemade vinaigrette dressing

US CustomaryMetric

Instructions

• Place the quinoa in a large bowl and add the black beans, red pepper, red onions, and parsley.
• Pour the homemade vinaigrette dressing over the quinoa salad and stir to combine.
• Garnish with parsley before serving.
• This salad is good served at room temperature or chilled.

Tips

• Always rinse quinoa before cooking with it so it washes off any bitterness. 
• Feel free to swap the black beans for another type such as kidney beans or pinto beans.
• You can use a different bell pepper but red is the sweetest. 
• To store: I recommend not adding the dressing to the salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately.
• To reheat: You can simply just bring the salad to room temperature or enjoy it chilled. 

Nutrition Information

Serving: 1/4 Calories: 237kcal (12%) Carbohydrates: 40g (13%) Protein: 10g (20%) Fat: 5g (8%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 337mg (15%) Potassium: 462mg (13%) Fiber: 9g (38%) Sugar: 4g (4%)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

© Author: Olivia Ribas

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