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Quinoa and bean lunch salad

Quinoa and bean lunch salad

A healthy and filling meal you can take to work. This salad, except from being really colorful and tasty, also happens to be vegan and gluten free!
Course Lunch, Salad
Cuisine Healthy, Mediterranean
Keyword bean, corn, Quinoa, salad
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 -6
Author Makos


  • 1 tablespoon olive oil
  • 3/4 cup quinoa
  • 1 can rinsed white beans, or 1 cup cooked dry beans (see notes below)
  • 1 can rinsed red beans, or 1 cup cooked red beans (see notes below)
  • 1 cup frozen corn kernels
  • 1 cup sliced cherry tomatoes or cubed regular tomatoes
  • 1 cup chopped parsley
  • For the dressing:
  • 6 tablespoons olive oil
  • 1-2 tablespoons lemon juice (begin with one, taste and decide if you like more)
  • One red bell pepper, in pieces
  • Salt and pepper to taste


  1. Place quinoa in a fine sieve and rinse well under cold water for 2-3 minutes. Let it drain for 5 minutes.

    In a pot, cook quinoa and olive oil under medium/high heat for 5 minutes, stirring constantly.

    Add one and a half cups of water and half a teaspoon salt, reduce heat and simmer covered for 15 minutes. Add the corn at the final 5 minutes.

    Turn off the heat and leave it covered to rest for another 5-10 minutes.

  2. To make the dressing, put everything in a blender and blend until smooth. You may need to shake the blender a bit until the pepper blends well.
  3. Combine everything into a bowl and drizzle with the dressing.


Recipe Notes

If you use dry beans you will need approximately half cup white and half cup red dry beans. Soak them for one or even two days in one liter water with one tablespoon salt. Rinse well and cook them in plain water (without salt) until tender, about one hour or more, depending on the hardness of your water and the type of the beans.