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High protein plant-based salad

Zesty High-Protein Bean and Quinoa Salad

High in protein and flavor, this salad makes a perfect meal or side dish on a hot summer day.

Course Dinner, lunch, Salad, Side Dish
Cuisine American
Prep Time 8 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 293 kcal
Author Jones LeFae


  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups rinsed kidney beans (black beans or chickpeas work well too) (1 can)
  • 2 stalks celery, diced
  • 1 cup bell pepper, diced any color
  • 2-3 green onions (scallions), sliced thinly or 1/3 cup red onion, diced
  • 1/3 cup cilantro or parsley, chopped finely
  • 2 Tbsp rice vinegar or white wine vinegar
  • 2-3 Tbsp Extra virgin olive oil
  • 2 tsps flax or hempseed oil optional
  • 1-2 tsps hot sauce
  • salt and pepper to taste
  • 1 lemon or lemon juice
  • 1 avocado, diced optional
  • 2 Tbsp toasted sunflower seeds optional


  1. Cook your quinoa according to package directions to get 1 1/2 cups cooked. I like to make a big batch of quinoa ahead of time and freeze until needed. You may also be able to find pre-cooked quinoa in the freezer section of your grocery store.

  2. To make the dressing, add the vinegar, olive oil, flaxseed oil (if using), hot sauce, and a pinch of salt and pepper to a small mixing bowl. Whisk together until emulsified. Set aside.

  3. To a large mixing bowl, combine the cooked quinoa, rinsed beans, celery, bell peppers, onions, and cilantro. Pour your dressing over the top and stir to combine. Add more salt and pepper to your taste.

    Toast your sunflower seeds and sprinkle them over the top. Serve with diced avocado and a squeeze of lemon juice.