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Protein Packed Bean Quinoa Salad | The Full Helping
4.43 from 7 votes

Protein-Packed Bean & Quinoa Salad

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 6 servings


For the salad:

  • 3/4 cups uncooked quinoa (or 2 1/2 cups cooked quinoa)
  • 1 cup shelled edamame, fresh or frozen and defrosted
  • 2 cups green beans, steamed or boiled and cut into 1-inch pieces
  • 1 cup chopped, roasted red bell peppers (from the jar or fresh)
  • 1 1/2 cups cooked kidney beans (1 can, drained and rinsed)
  • 1 1/2 cups cooked black beans (1 can, drained and rinsed)
  • 3-4 loosely packed cups baby arugula or salad greens
  • 1/4 cup snipped chives or chopped green onion tops (optional)

For the Roasted Garlic Vinaigrette

  • 1 whole head garlic, top sliced off crosswise
  • 1/3 cup olive oil, plus extra for roasting the garlic
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup or agave
  • 1 teaspoon fine salt
  • Black pepper to taste


  • Preheat your oven to 375F. Drizzle a little olive oil over the head of the garlic and rub it over the exposed garlic cloves. Wrap the garlic in foil, place it on a baking sheet, and roast for 30-35 minutes, or until the cloves are soft and fragrant.
  • While the garlic roasts, rinse the quinoa through a fine sieve. Transfer the quinoa and 1 ½ cups water to a small pot. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for 15 minutes, or until the quinoa has absorbed all of the water. Fluff the quinoa with a fork, re-cover, and allow it to rest while you prepare the rest of the salad.
  • When the garlic is ready, squeeze all of the cloves out of the garlic head into a blender or a food processor. Add all remaining dressing ingredients. Blend the dressing till smooth.
  • To prepare the salad, pile the edamame, green beans, bell pepper, kidney beans, black beans, and arugula into an extra large mixing bowl. Add the cooked quinoa, the chives or green onions if using, and then the vinaigrette. Toss the salad well to combine, then adjust salt and pepper to taste. Serve.


Salad leftovers can be stored in an airtight container for up to 2 days in the fridge.