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Quick and Easy Quinoa Salad

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. 
Course Salad
Cuisine American
Keyword Glunte-free, healthy, lunch, Salad, side dish, vegan, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 237kcal


  • 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


  • 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.


  • 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. 


Serving: 1/4 | Calories: 237kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 337mg | Potassium: 462mg | Fiber: 9g | Sugar: 4g