Three Bean-Quinoa Salad

red quinoa, green beans, chickpeas, black beans, radishes, feta cheese, red wine vinaigrette

1707 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 789 | Category: Gluten-Free, Vegetarian | Allergens: Contains Milk (Feta) | Excellent Source of: Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Potassium


  • - Chef's Knife
  • - Fine-Mesh Strainer (Optional)
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Small Bowl
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Extra Virgin Olive Oil
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Black Beans
  • - Chickpeas
  • - Dijon Mustard
  • - Feta Cheese
  • - Green Beans
  • - Minced Garlic
  • - Parsley
  • - Red Bell Peppers
  • - Red Quinoa
  • - Red Wine Vinegar
  • - Sliced Radish

Wine Pairings by @grapefriend

An herbal, vegetal Grüner Veltliner will be great with this veggie dish.

Beer Pairings

The orange, citrus and coriander aromas of a Belgian Witbier complement the beans, quinoa, and salty, tangy flavor of the feta.

TK Table Talk:

What fad have you held on to, even though it isn’t popular anymore?

What To Do:

Three Bean-Quinoa Salad
 - Step 1

1. Prep the Ingredients: Cut the green beans in half. Chop the parsley.

Three Bean-Quinoa Salad
 - Step 2

2. Rinse the Quinoa: Place the quinoa into a fine-mesh strainer. Rinse under cold water for a solid minute, swishing the quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.)

3. Toast the Quinoa: In a medium saucepan over medium-high heat, add 1 teaspoon of olive oil and the drained quinoa. Cook, stirring, for 1 minute.

4. Cook the Quinoa: Add 2 cups water and ½ teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered, for 15 minutes. Remove pot from heat, quickly add the green beans and red bell pepper strips, and let stand, COVERED, for 5 minutes. Fluff the quinoa gently with a fork. (Note: If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, don’t worry, just return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.)

Three Bean-Quinoa Salad
 - Step 3

5. Make the Dressing: Whisk together garlic, Dijon mustard, vinegar, 3 tablespoons extra-virgin olive oil, and ½ teaspoon each salt and pepper in a small bowl..

Three Bean-Quinoa Salad
 - Step 4

6. Finish the Salad: Transfer quinoa mixture to a serving bowl. Stir in dressing, chickpeas, black beans, radish, parsley and feta, tossing well to coat.

To Serve: Divide salad evenly between two serving plates or bowls.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #arecipeforreallife.