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Quinoa Salad


  • 1/2 cup dry quinoa
  • 1 cup water
  • 1/4 onion
  • 1/2 orange bell pepper
  • 1/2 cucumber
  • 1 lemon juice
  • 1/2 tablespoon white wine vinegar
  • 3/4 cup canned white beans
  • 1 handful parsley chopped



  1. Optional step: Rinse dry quinoa in a strainer to remove its outer coating (takes away the bitterness).
  2. Place in sauce pan and toast the quinoa for about 5 minutes.
  3. Add water and bring to a boil.
  4. Cover the pot and reduce to a simmer for 15-20 minutes until all the water has been absorbed. Fluff the quinoa with a fork.
  5. Meanwhile, dice the vegetables. Drain and wash the beans.
  6. Once quinoa is finished cooking, let cool for a few minutes. Toss the quinoa with vegetables, beans, and parsley.
  7. Mix lemon juice and vinegar and pour over the dry ingredients.
  8. Let chill in the refrigerator and serve.



Calories: 287 kcal

Carbohydrates: 53 g

  • Added sugar: 0 g
  • Fiber: 9.4 g

Protein: 14 g

Total fat: 3.13 g


Recipe by Brittyn Howard

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