Red Quinoa Vegetable Bean Salad

Prep Time

30 Minutes

Prep Notes

  1. Bring the water to a boil in a medium saucepan. Add the quinoa and stir once. Cook covered, over low heat for 18-20 minutes or until water has evaporated.

Cooking Time

18-20 Minutes


12 Servings


  • 2 cups quinoa
  • 4 cups water
  • ¼ cup extra-virgin olive oil
  • ½ can organic chickpeas, rinsed and drained
  • ½ can organic kidney beans, rinsed and drained
  • 1 lime (freshly squeezed)
  • 1 Red Onion,finely chopped
  • 2 Peppers, finely chopped (colors based on preference)
  • 1 small zucchini, finely chopped
  • 1 small squash, finely chopped
  • ¼ cup balsamic vinegar (to taste)
  • ½ cup chopped walnuts
  • ¼ cup fresh cilantro, finely chopped


  1. Chop the onion, peppers, zucchini, and squash into small pieces
  2. Transfer quinoa to large mixing bowl
  3. Combine quinoa, vegetables, walnuts, and beans
  4. Whisk olive oil, lime juice, balsamic vinegar, sea salt, oregano,and pepper together in a bowl
  5. Pour dressing over quinoa mixture; toss all ingredients together
  6. Stir in cilantro; season with salt and black pepper
  7. Refrigerate or serve at room temperature (Soak overnight for full flavor)