Half-Bean and Quinoa Salad
A vibrant salad blending half of three different beans with fluffy quinoa, cherry tomatoes, and a zesty vinaigrette. This mediterranean-inspired vegan (vegan) ready in about 30 minutes pairs black beans, kidney beans, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 black beans
- 1/2 cup kidney beans
- 1 cup quinoa
- 1/2 pint cherry tomatoes
- 1/4 small red onion
- 2 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Step 1: Rinse and drain 1/2 cup black beans and 1/2 cup kidney beans. Set aside.
- Step 2: Cook 1 cup quinoa in 2 cups water until tender (about 15 minutes). Drain and let cool.
- Step 3: Halve 1/2 pint cherry tomatoes. Thinly slice 1/4 small red onion. Add all ingredients to a large bowl with 2 tbsp olive oil and 1 tbsp lemon juice. Toss until well combined.
- Step 4: Season with 1/2 tsp salt and 1/4 tsp black pepper. Chill 30 minutes before serving for best flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Bean and Quinoa Salad take to make?
Total time is about 30 minutes (15 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-Bean and Quinoa Salad?
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 black beans from drying out.
Can I substitute ingredients in Half-Bean and Quinoa Salad?
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-Bean and Quinoa Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Bean and Quinoa Salad vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
