Half-and-Half Bean and Quinoa Salad with Lemon Vinaigrette
A vibrant salad combining half cooked quinoa and half mixed beans tossed in a fresh lemon vinaigrette for a nutritious meal. This mediterranean-inspired salads (vegetarian, gluten free) ready in about 25 minutes pairs dry quinoa, halved cherry tomatoes, diced cucumber 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 320 calories and feeds 2, 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
- 1/2 cup dry quinoa
- 1/2 cup mixed beans (canned, drained and rinsed)
- 1/2 cup, halved cherry tomatoes
- 1/2 cup diced cucumber
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh parsley
- 3 tbsp olive oil
- 3 tbsp (from half a large lemon) lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Rinse 1/2 cup dry quinoa under cold water, then combine with 1 cup water in a small pot. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Let cool.
- Step 2: In a large bowl, combine the cooled quinoa, 1/2 cup drained mixed beans, 1/2 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh parsley.
- Step 3: In a small bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 4: Pour the lemon vinaigrette over the salad and toss gently to combine all ingredients evenly. Chill for 10 minutes before serving to let flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-and-Half Bean and Quinoa Salad with Lemon Vinaigrette take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-and-Half Bean and Quinoa Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry quinoa from drying out.
Can I substitute ingredients in Half-and-Half Bean and Quinoa Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-and-Half Bean and Quinoa Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-and-Half Bean and Quinoa Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
