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 people

Calories 237kcal

Author Olivia Ribas

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 Customary - Metric

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.

Notes

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