Half-and-Half Bean and Quinoa Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A vibrant salad combining half cooked quinoa and half mixed beans tossed in a fresh lemon vinaigrette for a nutritious meal. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 25 minutes, pairs quinoa, cherry tomatoes, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.