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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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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.

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.

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