Bean Salad Quinoa

Bean Salad Quinoa Recipe
Photo: Jason Wallis; Styling: Cindy Barr


We love the color and texture of red quinoa, but regular quinoa also works well.


Serves 4 (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 243
Fat 6.4 g
Satfat 0.5 g
Sodium 150 mg


1 2/3 cups water
1 cup red quinoa
1/4 cup minced red onion
4 teaspoons red wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 plum tomatoes, diced


1. Bring 1 2/3 cups water and quinoa to a boil in a medium saucepan. Reduce heat to low, and simmer 12 minutes or until quinoa is tender; drain. Add onion, vinegar, olive oil, kosher salt, cannellini beans, and tomatoes, stirring to combine.

Sandy Gluck,

Cooking Light

March 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note