Quinoa and White Bean salad

This Quinoa and White Bean Salad is a protein-rich, fiber-packed, and incredibly satisfying dish that’s as easy to prepare as it is tasty. Whether you’re looking for a light meal, a hearty side, or a meal-prep-friendly dish, this salad has got you covered. In this blog post, I’ll explore the benefits of this wholesome dish, break down a simple yet flavorful recipe, and share some variations to customize it to your liking.

Why You’ll Love This Quinoa and White Bean Salad

This salad isn’t just delicious—it’s a powerhouse of nutrition. Here’s why it deserves a spot in your meal rotation:

1. Packed with Protein and Fiber: Quinoa and white beans are both excellent plant-based sources of protein and fiber, making this salad perfect for vegetarians and vegans looking to meet their nutritional needs.
2. Easy to Make: With just a few simple ingredients, you can whip up this salad in under 30 minutes.
3. Great for Meal Prep: This salad stores well in the fridge, making it ideal for prepping ahead for busy weekdays.
4. Versatile: The base of this salad is neutral enough to complement a variety of flavors, so you can tweak it to suit your tastes or what you have in your pantry.
5. Refreshing and Filling: Thanks to ingredients like arugula, onion, sun-dried tomatoes, and herbs, this dish is light yet satisfying.

Delicious Variations and Additions for Quinoa and White Bean Salad

One of the best things about this salad is its versatility. Here are some ways to switch it up:

• Make It Mediterranean: Add Kalamata olives, roasted red peppers, and a sprinkle of oregano for a Mediterranean-inspired twist.
• Spice It Up: Toss in a pinch of red pepper flakes or a dash of cayenne for a little heat.
• Add More Protein: Mix in some tofu or chickpeas for extra protein.
• Try Different Herbs: Swap parsley for fresh mint, cilantro, or dill for a unique flavor profile.
• Use Different Beans: Swap white beans for black beans, chickpeas, or lentils for a different texture and taste.

Serving Suggestions

This Quinoa and White Bean Salad is incredibly versatile and can be served in a variety of ways:

• As a main dish for a light and healthy meal
• Stuffed into a pita or wrap for a portable, satisfying lunch
• Paired with a bowl of soup for a comforting yet light dinner

How to Store and Meal Prep

This salad is a fantastic option for meal prep as it keeps well in the fridge. Here’s how to store it properly:

• Refrigerate: Store in an airtight container for up to 4 days. The flavors will continue to develop over time, making it even tastier the next day!
• Make Ahead: You can cook the quinoa and prepare the dressing in advance. Store them separately and assemble the salad when ready to eat.
• Freezing? While the quinoa itself freezes well, the fresh vegetables won’t hold up as nicely. It’s best to enjoy this salad fresh or refrigerated.

Check out more recipes:

Lemon-Marinated Olives

Potato Bean Salad

Moroccan Cauliflower Couscous Salad

Red Cabbage Pomegranate Salad

Quinoa and White Bean Salad

tastysimplyvegan

This Quinoa and White Bean Salad is a protein-rich, fiber-packed, and incredibly satisfying dish that’s as easy to prepare as it is tasty. Whether you’re looking for a light meal, a hearty side, or a meal-prep-friendly dish, this salad has got you covered.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine Mediterranean

Servings 4

Ingredients

  

For the salad

• 1 cup quinoa
• 1 ½ cup water
• 1 can white / canellini beans
• 3 cups arugula
• ½ cup green olives chopped
• 8 sun-dried tomatoes in oil chopped
• 1 small red onion finelly chopped
• ⅓ cup parsley chopped

Dressing

• 3 tbsp lemon juice
• 2 tbsp oil from sun-dired tomatoes or olive oil
• 1 tsp maple syrup
• ½ tsp salt
• ½ tsp black pepper

Instructions

 

• In a medium saucepan, bring 1 ½ cup water to a boil. Add the 1 cup quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat, fluff with a fork, and let it cool.
• While the quinoa is cooking, prepare the dressing. In a small bowl, whisk together the 2 tbsp oil from sun-dired tomatoes or olive oil, 3 tbsp lemon juice, 1 tsp maple syrup, ½ tsp salt and ½ tsp black pepper.
• In a large bowl, combine the cooked quinoa, 3 cups arugula, 1 can white / canellini beans, 8 sun-dried tomatoes in oil, ½ cup green olives, 1 small red onion and ⅓ cup parsley. Drizzle the dressing over the salad and toss everything together until well coated.
• Let the salad sit for 10-15 minutes to allow the flavors to meld. You can serve it immediately at room temperature or chill it in the refrigerator for a refreshing, cold salad.

Keyword arugula, beans, easy, olives, parsley, quinoa, salad, sundried tomatoes, white beans