Quinoa Bean Salad

I was inspired to create a high protein, vegan, gluten free, satiating dish for my lunches this week. Oh, and it had to be tasty. When trying to achieve high protein from non-meat sources, I usually gravitate towards quinoa with it being a complete protein on it's own. So, here it is again! This is deliciously fresh and can be served hot or cold- both equally as devouring! My carnivore-consuming husband approved of it- so that really means it's good. 


The best part about this dish was it's convenience. It was a one-pot, ricer cooker meal that was very low maintenance! This dish practically prepared itself while I was extremely consumed in an episode of Grey's Anatomy (I mean.. doing laundry..). 

 This recipe is enough for 6 servings! 

This recipe is enough for 6 servings! 


  1. In a rice cooker add 2 cups of quinoa and 4 cups of water. Add asparagus and green beans right away. (This usually takes 20-30 minutes, mine turns off when done)
  2. With 5 minutes of cooking left (or when most of the water has been absorbed) add all beans and edamame and cook for 5 to 10 more minutes. 
  3. Let cool then add red onion, parsley, green onion, olive oil, white balsamic vinegar, garlic salt and pepper and mix all together.
  4. Serve hot or cold!



  • 2 cups quinoa 
  • 1 Bunch Asparagus
  • 2 cups Green Beans
  • 1 Can Garbanzo Beans
  • 1 Can Black Beans
  • 1 Can White Beans
  • 1/2 Red Onion (finely chopped)
  • 1 Bunch Green Onion (chopped)
  • 1 Cup Parsley
  • 2 Cups Frozen Edamame
  • 1/4 Cup White Balsamic Vinegar
  • 1/2 Cup Olive Oil
  • 1 TBSP Garlic Salt
  • 1 TBSP Pepper
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