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Three Bean Quinoa Salad

A tasty and refreshing Mediterranean-inspired salad to fill you up.


½ cup uncooked quinoa

¾ cup minced red onion (about ½ of a medium red onion)

3 cloves garlic, minced

1 large lemon, juiced

2 tablespoons olive oil

¾ teaspoon kosher salt.

¾ teaspoon coarse ground black pepper

1 Box organic Jack's Quality Garbonzo Beans, drained and rinsed

1 Box organic Jack's Quality Black Beans, drained and rinsed

1 cup shelled edamame

¼ cup packed Italian parsley leaves, finely chopped

3 scallions, finely chopped

Pinch of Falksalt Natural Sea Salt to top.


Place the quinoa and ¾ cup water in a small saucepan. Bring to a boil, lower to a simmer, cover and cook for 15 minutes. Let the quinoa rest, covered, for 5 minutes. Fluff with a fork.

While your quinoa is cooking, combine the minced red onion, garlic, lemon juice, olive oil, salt and pepper. Let stand for 10 minutes, until the onions have softened slightly.

Drain and rinse your beans.

Place the beans in a large mixing bowl with the cooked quinoa, parsley and scallions.

Add the red onion mixture and mix to combine.

Taste and top with a pinch of Falksalt for extra flavor.

Cover and refrigerate your quinoa bean salad for at least half an hour.

Serve cold or at room temperature.


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