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Tuscan Bean and Quinoa Salad || vegan, gluten free, perfect for big-batch healthy meal prep || Eat Spin Run Repeat

Tuscan Bean and Quinoa Salad


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 15 mins (+ chill time)
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 3 servings
  • Category: salad
  • Method: boil
  • Cuisine: Mediterranean

Description

Make it once, enjoy it all week long! This Tuscan Bean and Quinoa Salad makes a perfect plant-based lunch or dinner that’ll leave you feeling satisfied and energized.


Ingredients

  • 2/3 cup uncooked quinoa (this will make about 2 cups cooked)
  • 2 cups diced cucumber
  • 1 ½ cups halved cherry tomatoes
  • 1 cup shredded spinach or baby greens
  • 2 cups cooked beans of choice (Great Northern beans, white navy beans, kidney beans and chickpeas are all great)
  • 1 large roasted red bell pepper, cut into strips
  • 1/4 cup sundried tomatoes soaked in hot water for 10 mins to rehydrate
  • 1/4 cup very thinly sliced red onion
  • 2 tbsp finely minced fresh parsley
  • 1 tbsp finely minced fresh basil
  • 1 tsp dried Mediterranean seasoning or blend of Italian herbs

For the dressing (you may have some leftover):

  • 2 tbsp extra virgin olive oil
  • 3 tbsp dark balsamic vinegar
  • 1 tsp Dijon mustard
  • sea salt and black pepper, to taste

Instructions

  • Boil the quinoa in water according to package directions, about 10 minutes. While it cooks, prepare all remaining ingredients as directed above and toss them together in a large bowl.
  • When the quinoa is finished cooking, drain off any excess boiling liquid and let it cool in the fridge for 5-10 minutes. (This will prevent the heat from wilting the greens.)
  • Whisk together the dressing. Pour it over the salad and toss well to coat.
  • Once the quinoa has cooled, stir it into the rest of the ingredients. Adjust to taste with sea salt and black pepper, plus a little more Mediterranean seasoning if you like. Note that the flavour will intensify after the salad has been left to sit for a few hours.
  • Serve with lemon wedges for squeezing over top, if desired.