Next time you’re looking for a simple, nutritious side, try this white bean quinoa salad! It’s bright, herbal, lemony, and so versatile. We especially love it with portobello “steaks” or baked fish, or any main dish with parsley and lemon!
only 1 bowl And 30 minutes This protein- and fiber-packed salad is essential. Let us show you how it’s done!
It starts with Cook quinoa until fluffy (Or use leftovers if you have them). This pseudo-grain (technically a seed!) originated in South America, but its health benefits have now earned it a place on menus far-reaching. It is rich in magnesium, fiber, folate, zinc and all Essential amino acids!
While cooking the quinoa, we Marinated white beans Lemon juice, olive oil, red onion, garlic, salt, pepper, red pepper flakes and lots of parsley. The white beans soak up the flavors, leaving them slightly tangy, herbal, savory and spicy!
Then we add the cooked quinoa and give it another good stir.
Then it’s ready for any last-minute changes to make it perfect for your taste buds. More olive oil will give it richness, lemon juice adds brightness, and only your heart (okay, and taste buds) will know how much salt is right for you!
We hope you love this White Bean Quinoa Salad! This is:
bright
Herbie
lemon
Subtly spicy
nutritious
& very tasty!
This is a quick and easy direction Keeps well and travels, making it perfect for picnics, meal prep or weeknight meals. Need some weeknight meal inspo? Try it with our Portobello Steaks with Avocado Chimichurri, Easy Baked Cod with Spring Vegetables or Grilled Romaine Caesar Salad.
A more delicious way to enjoy quinoa
Let us know if you try this recipe! Leave a comment, rate and don’t forget to @ tag a photominimalistbaker on Instagram. Cheers, friends!
serving 4 (~3/4-cup serving)
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- 1 ½ the cup Cooked Quinoa* (1/2 cup dry quinoa ~ 1 ½ cups cooked)
- 1 (15 oz.) can White beans, drained and rinsed (We prefer cannellini or butter beans // or sub ~ 1 ½ cups homemade)
- 1/2 the cup Finely chop parsley, removing large stems (Any kind will work, but flat leaf Italian parsley is best)
- 2 table spoon lemon juice
- 1 table spoon Extra virgin olive oil
- 2 table spoon Finely chop red onion
- 2-3 small cloves Garlic, minced (2-3 small cloves yield ~ 1 tablespoon or 9 grams minced)
- 1/2-3/4 teaspoon Sea salt
- 1/2 teaspoon Ground pepper
- 1/4 teaspoon Stay red pepper
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If you haven’t already cooked the quinoa, prepare it at this point. In a small saucepan, combine 1/2 cup dry quinoa and 1 cup water (1/2 cup dry quinoa ~ 1 ½ cups cooked // adjust amounts if changing default number of servings). Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover and continue cooking for 12-15 minutes until water is absorbed and quinoa is fluffy and expanded. Remove from heat, stir, and set aside (covered) while you prepare the salad. The quinoa will get fluffier as it sits!
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Meanwhile, in a medium mixing bowl, add drained and rinsed white beans, parsley, lemon juice, olive oil, onion, garlic, salt (start small), black pepper, and red pepper flakes. Stir to combine and let sit for 15-20 minutes to allow the white beans to marinate and soak up the flavors.
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Add the cooked quinoa to the marinated white beans and stir to combine. Taste and adjust as needed, adding more lemon juice for brightness, parsley for herbiness, or salt to taste. We add a little more to each.
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Leftover salad keeps well in the refrigerator for 2-3 days. Serve chilled or at room temperature. Not freezer friendly.
*This recipe is also delicious as a white bean salad if you replace the quinoa with more white beans!
*Inspired by our Portobello Steaks with Avocado Chimichurri.
*Nutrition information is a rough estimate calculated less salt.
Worship: 1 (~3/4-cup) serving Calories: 198 Sugars: 29.8 g Protein: 8 g Fat: 5.6 g Saturated Fat: 0.6 g Polyunsaturated Fats: 1.1 g Monounsaturated fats: 2.9 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 332 mg Potassium: 376 mg Fiber: 6.2 g Sugar: 1.9 g Vitamin A: 115 IU Vitamin C: 13.9 mg Calcium: 59 mg Iron: 2.9 mg