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
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.