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Three Bean Quinoa Salad

Three Bean Quinoa Salad

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  • 1/2 cup Quinoa, uncooked
  • 3/4 cup Red onion, minced
  • 3 cloves Garlic, minced
  • 1 Large lemon, juiced
  • 2 tbsp Olive oil
  • 3/4 tsp Kosher salt
  • 3/4 tsp Coarse ground black pepper
  • 1 Box Jack's Quality Garbonzo Beans, drained and rinsed
  • 1 Box Jack's Quality Black Beans, drained and rinsed
  • 1 cup Edamame, shelled
  • 1/4 cup Packed Italian parsley, finely chopped
  • 3 Scallions, finely chopped
  • Sea salt


  1. Place the quinoa in a pot with ¾ cup water and bring to a boil. Lower heat to a simmer, cover and cook for 15 minutes. Turn heat off and let quinoa sit for 5 minutes before fluffing with a fork.
  2. Meanwhile, combine the red onion, garlic, lemon juice, olive oil, salt and pepper in a bowl and let stand until onions start to soften, about 10 minutes.
  3. Place the drained and rinsed beans in a large bowl with the cooked quinoa, parsley and scallions. Add the red onion mixture and stir to combine evenly. Top with a pinch of sea salt to taste.
  4. Cover and refrigerate for at least half an hour before serving.


Recipe adapted from