Mediterranean Three Bean Quinoa Salad

For the full experience, make this recipe with the Drop Recipes app.

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
    425.62 g (about 1)
  • Canned cannellini beans icon
    Canned cannellini beans
    425.62 g (about 425 ⅔)
  • Canned white kidney beans icon
    Canned white kidney beans
    425.62 g (about 1 ½ cups)
  • Red bell pepper icon
    Red bell pepper
    1 (about 150 g)
  • Yellow bell pepper icon
    Yellow bell pepper
    1 (about 150 g)
  • Cucumber icon
    Cucumber
    1 cup (about 134.4 g)
  • Cherry tomatoes icon
    Cherry tomatoes
    1 cup (about 201.6 g)
  • Red onion icon
    Red onion
    ¼ cup (about 40.8 g)
  • Feta cheese icon
    Feta cheese
    ¼ cup (about 60 g)
  • Black olives icon
    Black olives
    ¼ cup (about 45.14 g)
  • Quinoa icon
    Quinoa
    1 cup (about 172.8 g)
  • Water icon
    Water
    2 cups (about 480 g)
  • Fresh basil icon
    Fresh basil
    ¼ cup (about 10.8 g)
  • Olive oil icon
    Olive oil
    ¼ cup (about 54.6 g)
  • Balsamic vinegar icon
    Balsamic vinegar
    1 tbsp (about 16.5 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Dried basil icon
    Dried basil
    ¼ tsp (about 0.46 g)
  • Dried oregano icon
    Dried oregano
    ¼ tsp (about 0.18 g)
  • 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 beans, 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
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.