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quinoa salad cannellini bean lemon lemony red bell peppers cucumbers healthy vinaigrette

Lemony Quinoa Cannellini Bean Salad

By Kimberly Killebrew
Creamy, buttery beans, crunchy cucumbers, sweet red peppers, tangy lemon, and protein-packed quinoa, this healthy and delicious Lemony Quinoa Cannellini Bean Salad has it all! 
5 from 6 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings

Ingredients
 
 

  • 3 cups cooked quinoa ,fully cooled (see note)
  • 14 ounce cannellini beans , rinsed and drained
  • 1/2 cup diced cucumber , seeds removed
  • 1/2 cup diced tomatoes
  • 1/2 cup diced red bell pepper
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill , optional
  • For the Lemon Vinaigrette:
  • 1/4 cup sunflower or extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons white wine vinegar
  • 1 clove garlic ,finely minced
  • 1-2 teaspoons honey (vegans: use sugar or sweetener of choice)
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Combine the ingredients in a large salad bowl.
    To prepare the vinaigrette, whisk the ingredients together in a bowl. Pour the vinaigrette over the salad and gently stir to combine.
    Let chill in the fridge for at least two hours before serving.

Notes

It's generally recommended that raw quinoa be thoroughly rinsed and drained before cooking it to remove saponin, which can make the quinoa taste bitter or soapy.

Nutrition

Calories: 206kcalCarbohydrates: 23gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 398mgPotassium: 249mgFiber: 3gSugar: 3gVitamin A: 580IUVitamin C: 23.3mgCalcium: 25mgIron: 1.8mg
Course Main Course, Side Dish
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