Mediterranean Three Bean Quinoa Salad

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recipe by Sophie H.

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    803
based on 1 ratings

This protein-packed quinoa salad is full of flavor and great served as a main dish or side dish. You can substitute with any grains or beans you have in the pantry. I didn't have quite enough quinoa so I bulked it up with some brown rice.

recipe updated May 20, 2019

Ingredients

  • Quinoa icon
    Quinoa
    173g
  • Water icon
    Water
    480ml
  • Canned chickpeas icon
    Canned chickpeas
    425g
  • Canned cannellini bean icon
    Canned cannellini bean
    425g
  • Canned white kidney beans icon
    Canned white kidney beans
    425g
  • Red bell pepper icon
    Red bell pepper
    150g
  • Yellow bell pepper icon
    Yellow bell pepper
    150g
  • Cucumber icon
    Cucumber
    134g
  • Cherry tomatoes icon
    Cherry tomatoes
    202g
  • Red onion icon
    Red onion
    41g
  • Feta cheese icon
    Feta cheese
    60g
  • Black olives icon
    Black olives
    45g
  • Fresh basil icon
    Fresh basil
    11g
  • Olive oil icon
    Olive oil
    60ml
  • Balsamic vinegar icon
    Balsamic vinegar
    15ml
  • Garlic clove icon
    Garlic clove
    12g
  • Dried basil icon
    Dried basil
    0g
  • Dried oregano icon
    Dried oregano
    0g
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Stove
  • kCook icon Small bowl
  • kCook icon Large glass bowl
  • kCook icon Saucepan

Step preview

  1. Prep and set aside canned chickpeas: drained & rinsed
  2. Prep and set aside canned cannellini bean: drained & rinsed
  3. Prep and set aside canned white kidney beans: drained & rinsed
  4. Prep and set aside red bell pepper: deseeded & chopped
  5. Prep and set aside yellow bell pepper: deseeded & chopped
  6. Prep and set aside cucumber: deseeded & chopped
  7. Prep and set aside cherry tomatoes: halved
  8. Prep and set aside red onion: diced
  9. Prep and set aside feta cheese: crumbled
  10. Prep and set aside black olives: pitted & halved
  11. Get a clean saucepan
  12. Add quinoa
  13. Add water
  14. Heat until boiling
  15. Cover then reduce heat
  16. Simmer until tender - approx 15 min
  17. Remove
  18. Let rest - 5 min
  19. Stir
  20. Transfer quinoa to large glass bowl
  21. Add prepared canned chickpeas
  22. Add prepared canned cannellini bean
  23. Add prepared canned white kidney beans
  24. Add prepared red bell pepper
  25. Add prepared yellow bell pepper
  26. Add prepared cucumber
  27. Add prepared cherry tomatoes
  28. Add prepared red onion
  29. Add prepared feta cheese
  30. Add prepared black olives
  31. Add chopped fresh basil
  32. Get a clean small bowl
  33. Add olive oil
  34. Add balsamic vinegar
  35. Add crushed garlic clove
  36. Add dried basil
  37. Add dried oregano
  38. Add salt & pepper
  39. Whisk together
  40. Pour dressing into salad
  41. Stir gently until coated
  42. Season to taste
  43. Serve
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