Kangaroo Bean and Warrigal Greens Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A vibrant salad blending quinoa, native kangaroo beans, and warrigal greens with a citrus-lemon myrtle dressing, inspired by Australian bush foods. This australian-inspired salads ready in about 25 minutes pairs cooked quinoa, canned and drained kangaroo beans, chopped warrigal greens 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 280 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 quinoa
• 1 cup, canned and drained kangaroo beans
• 2 cups, chopped warrigal greens
• 1 tsp, grated lemon myrtle leaves
• 3 tbsp orange juice
• 2 tbsp olive oil
• 1/4 cup, finely chopped red onion
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine cooked quinoa, kangaroo beans, warrigal greens, red onion, and 1/2 tsp salt. Set aside.
2. Step 2: In a separate bowl, whisk together orange juice, olive oil, lemon myrtle, and 1/4 tsp pepper. Pour dressing over the quinoa mixture and toss until evenly coated.
3. Step 3: Let salad rest for 15 minutes at room temperature to allow flavors to meld before serving.