Vegan Rainbow Bean & Quinoa Salad
🌱 Vegan Rainbow Bean & Quinoa Salad 🥗
This Vegan Rainbow Bean & Quinoa Salad is the colorful bowl you make once and eat all week. Quinoa gets tossed with kidney beans, black beans, pinto beans, cucumber, peppers, and red onion in a bright lemon-herb dressing. It’s protein-packed, meal-prep friendly, and just as good cold from the fridge.
I love this when I need lunch that doesn’t feel like leftovers. Every scoop has crunch, color, and enough beans to keep you full. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Salad 💚
- 🌱 Completely vegan
- 🌈 Colorful mixed beans
- 🌾 Filling quinoa
- 🥒 Fresh crunch from cucumber
- 🧊 Perfect for meal prep
- 🍋 Bright lemon dressing
The Secret to a Salad That Stays Fresh
Cool the quinoa completely before mixing or it wilts the herbs. Rinse the canned beans well so the dressing stays bright, not starchy. Dress it generously — beans and quinoa soak up a lot. If you’re packing lunches, keep extra dressing on the side and toss again before eating.
Frequently Asked Questions ❓
Can I use a can of mixed beans? 🫘
Yes. That’s the easiest way to get the rainbow look without opening three cans.
How long does it keep? 🧊
Up to 4 days in the fridge. The vegetables stay crunchiest for the first 2 days.
What can I add for extra flavor? 🥑
Avocado, olives, corn, or a handful of fresh mint.
🌱 Vegan Rainbow Bean & Quinoa Salad
Ingredients 🛒
For the Salad
- 1 cup quinoa, rinsed
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) pinto or mixed beans, drained
- 2 cups cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, diced
- ½ cup chopped parsley or cilantro
For the Dressing
- ⅓ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin (optional)
Instructions 👩🍳
- Cook the quinoa in 2 cups water until fluffy, about 15 minutes. Fluff and let it cool.
- Whisk the dressing ingredients until combined.
- Add the cooled quinoa, beans, cucumber, pepper, onion, and herbs to a large bowl.
- Pour over the dressing and toss well.
- Taste and add more lemon or salt if needed. Chill 20 minutes before serving, if you have time.
Nutrition
| Nutrient | Per serving (1/8) |
|---|---|
| Calories | 260 |
| Protein | 11g |
| Net carbohydrates | 26g |
| Total carbohydrates | 33g |
| Fiber | 7g |
| Total fat | 10g |
| Sodium | 420mg |
Estimates based on quinoa, mixed beans, vegetables, and lemon dressing. Exact numbers may vary by bean brand.
Notes & Tips 💡
- Cook the quinoa in vegetable broth for extra flavor.
- If the onion tastes sharp, rinse it under cold water first.
- This is excellent in wraps or over greens the next day.
- A pinch of chili flakes gives it a little heat.
This Vegan Rainbow Bean & Quinoa Salad is colorful, filling, and made for leftovers. A bowl that works for lunch all week. 🥗🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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