Classic Soybean and Quinoa Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A refreshing salad combining nutrient-rich cooked soybeans and fluffy quinoa, tossed in a bright citrus vinaigrette and garnished with fresh herbs. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 35 minutes, pairs cooked soybeans, cooked quinoa, orange juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup cooked soybeans
• 1 cup cooked quinoa
• 3 tbsp orange juice
• 2 tbsp olive oil
• 1 tsp honey
• 2 tbsp fresh parsley, chopped
• 1/4 cup red onion, finely diced
• 1/2 tsp salt
• 1/4 tsp black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 cup cooked soybeans and 1 cup cooked quinoa, fluffing the quinoa with a fork to separate grains.
2. Step 2: In a small bowl, whisk together 3 tbsp orange juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the citrus vinaigrette over the quinoa and soybeans mixture, then add 2 tbsp chopped fresh parsley and 1/4 cup finely diced red onion. Toss gently until all ingredients are evenly coated and fragrant.
4. Step 4: Let the salad rest for 10 minutes at room temperature before serving to allow flavors to meld.