Herbed Cannellini Bean and Quinoa Salad

This Herbed Cannellini Bean and Quinoa Salad features protein-rich beans and nutty quinoa with fresh herbs. Perfect for a healthy dinner, it’s a light recipe that blends earthy flavors into a nutritious, satisfying meal with vibrant textures.

Why You’ll Love This Recipe

This herbed cannellini bean and quinoa salad is a nutritious, healthy dinner idea that combines protein-rich beans with nutty quinoa and fresh herbs, perfect for a light yet filling meal. Easy to prepare and packed with fiber, protein, and vitamins, it’s a guilt-free indulgence. Versatile—serve as a side or main—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Rinse Quinoa: Removes bitterness for better taste.
• Use Fresh Herbs: Enhances flavor over dried.
• Cook Quinoa Properly: Ensures a fluffy texture.
• Check Seasoning: Taste and tweak salt to preference.
• Chill if Desired: Serves well cold or at room temperature.
• Toss Gently: Prevents mashing the beans.
• Add Dressing Last: Preserves freshness.
• Use Quality Oil: Boosts overall flavor.
• Avoid Overmixing: Keeps ingredients intact.
• Rest Before Serving: Allows flavors to meld.

Yield: 4 servings

Herbed Cannellini Bean and Quinoa Salad

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Herbed bean quinoa salad, light healthy dinner option.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

• ¼ cup finely chopped red onion
• ¼ tsp black pepper
• ½ cup chopped fresh parsley
• ½ tsp salt
• 1 can (15 oz) cannellini beans
• 1 clove garlic, minced
• 1 cup halved cherry tomatoes
• 1 cup quinoa
• 2 tbsp lemon juice
• 3 tbsp olive oil

Instructions

1. Rinse the Quinoa: Rinse quinoa under cold water, then cook according to package instructions (usually 1 cup quinoa to 2 cups water, simmer for 15 minutes). Set aside to cool.
2. Prep the Beans: Drain and rinse cannellini beans, then set aside.
3. Chop the Veggies: Halve cherry tomatoes and finely chop red onion.
4. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
5. Combine Ingredients: In a large bowl, mix cooked quinoa, cannellini beans, cherry tomatoes, red onion, and chopped parsley.
6. Add Dressing: Pour the dressing over the salad and toss gently to coat.
7. Check Seasoning: Taste and adjust salt or lemon juice as needed.
8. Rest the Salad: Let the salad sit for 10 minutes to allow flavors to meld.
9. Toss Again: Give the salad a final gentle toss before serving.
10. Serve and Enjoy: Serve at room temperature or chilled as a delightful dinner or side, and savor the herby, fresh goodness!

Notes

• Rinse quinoa to remove bitterness; use fresh herbs for flavor.
• Cook quinoa properly for texture; toss gently to keep beans intact.
• Store leftovers promptly to maintain freshness; serve cold to preserve taste.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 223Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 520mgCarbohydrates 27gFiber 5gSugar 7gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Cannellini Beans (1 can, 15 oz): Drained and rinsed for protein.
• Quinoa (1 cup): Rinsed for a nutty base.
• Parsley (½ cup): Chopped fresh for brightness.
• Olive Oil (3 tbsp): Extra virgin for dressing.
• Lemon Juice (2 tbsp): Fresh for zesty kick.
• Garlic (1 clove): Minced for aromatic depth.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Black Pepper (¼ tsp): Ground for a subtle kick.
• Cherry Tomatoes (1 cup): Halved for juiciness.
• Red Onion (¼ cup): Finely chopped for bite.

Variations and Substitutions

• Bean Swap: Use chickpeas or navy beans.
• Grain Swap: Replace quinoa with farro or couscous.
• Herb Swap: Use cilantro or dill instead of parsley.
• Oil Swap: Use avocado oil or omit.
• Citrus Swap: Use lime juice instead of lemon.
• Veggie Swap: Add cucumber or bell peppers.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Low-Sodium: Reduce or skip salt based on beans.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; serve cold.
• Freezer: Not recommended due to texture loss.
• Reheating: Serve chilled; avoid microwaving.

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Until you can read, Air Fryer Steak Tips with Mushrooms and Onions