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
    622
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.

Inspired by: https://www.twopeasandtheirpod.com/mediterranean-three-bean-quinoa-salad/

recipe updated Oct 17, 2019

Ingredients

  • Canned chickpeas icon
    Canned chickpeas
    15 ounces (about 1⅛)
  • Canned cannellini bean icon
    Canned cannellini bean
    15 ounces (about 1¾ cups)
  • Canned white kidney beans icon
    Canned white kidney beans
    15 ounces (about 1½ cups)
  • Red bell pepper icon
    Red bell pepper
    x 1 (about 150g)
  • Yellow bell pepper icon
    Yellow bell pepper
    x 1 (about 150g)
  • Cucumber icon
    Cucumber
    1 cup (about 1)
  • Cherry tomatoes icon
    Cherry tomatoes
    1 cup (about 1)
  • Red onion icon
    Red onion
    4 tbsp (about ¼)
  • Feta cheese icon
    Feta cheese
    4 tbsp (about 60g)
  • Black olives icon
    Black olives
    5¼ tbsp (about ¼)
  • Quinoa icon
    Quinoa
    1 cup (173g)
  • Water icon
    Water
    2 cups (480ml)
  • Fresh basil icon
    Fresh basil
    4 tbsp (about ¼)
  • Olive oil icon
    Olive oil
    ¼ cup (60ml)
  • Balsamic vinegar icon
    Balsamic vinegar
    1 tbsp (15ml)
  • Garlic clove icon
    Garlic clove
    2
  • Dried basil icon
    Dried basil
    about ¼ teaspoon (0g)
  • Dried oregano icon
    Dried oregano
    about ¼ teaspoon (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. Add quinoa and water to a clean saucepan
  2. Heat until boiling
  3. Cover then reduce heat
  4. Simmer until tender - approx 15 min
  5. Remove
  6. Let rest - 5 min
  7. Stir
  8. Transfer quinoa to large glass bowl
  9. Add canned chickpeas, canned cannellini bean, canned white kidney beans, red bell pepper, yellow bell pepper, cucumber, cherry tomatoes, red onion, feta cheese, black olives and fresh basil to the salad
  10. Add olive oil, balsamic vinegar, garlic clove, dried basil, dried oregano and salt & pepper to a clean small bowl
  11. Whisk together
  12. Pour dressing into salad
  13. Stir gently until coated
  14. Season to taste
  15. Serve
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